Megadarra is immensely popular in Egypt, as it is all over the Arab world (elsewhere it is pronounced mujadra and sometimes called mudardara). It is a modern version of a medieval dish called mujadarra, described by al-Baghdadi (see appendix) as a dish of the poor, and still referred to as Esau’s favorite. In fact, it is such a favorite that, although it is said to be for misers, it is a compliment to serve it. An aunt of mine used to present it regularly to guests with the comment “Excuse the food of the poor!”—to which the unanimous reply always was: “Keep your food of kings and give us megadarra every day!” The proportions of lentils and rice vary with every family. Large quantities of dark, caramelized onions are the best part. It is served either warm or cold, as a mezze or as part of a light meal, usually accompanied by yogurt.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.