The frost is on the pumpkin here, and even though this ushers in the colder season, really, that's okay. I don't mind the neither-here-nor-there, the brief pause between fall and holidays--a pause that has to be a disciplined, though, given that the overwhelming world of commerce started making us feel holiday-behind back in September. This is how it looks around here:
"Listen to silence. It has so much to say." — Rumi
The pause also makes me think of taking good care with healthy foods, as we know what's a-coming (ohhh my sweet tooth...). My brother likes to give me a hard time about my claims that I make certain dishes every week. But it's true, or pretty close to true...especially when it comes to Mujadara. Probably he has never made it before? But would like to eat it every week when made for him?! I find myself making the 'judra, as we affectionately call this very delicious and good-for-you lentil pilaf, on Mondays. As I chop the onions, prep the brown lentils, add the coarse bulgur (or rice!), and stir in a drizzle of olive oil, I feel like I'm doing right by our Sitti traditions and by our good health, too.
Mujadara Mondays is a thing, or it can be, can't it? Let's make it so! Perfect protein+fiber and very adult-delicious every Monday, and then for leftover lunches. If you can get a child in your orbit to eat it, you are extra special. I make fattoush with mine because I need to eat fattoush a couple times a week (no exaggeration!). Plus yogurt cucumber salad. And that is all.
Have a good week, with plenty of pauses. Bless your hands!
Mujadara.
Here's the deal: lots of chopped yellow onion (not sweet), cooked to nearly charred in neutral (not olive) oil. Add 2 cups water and cook til it darkens. Par-cook a cup of lentils. Add those and a cup of coarse bulgur or rice. Lid on. Cook on low 30 minutes. Done.
Mine don't always look this fancy. Sometimes I just quick-chop the cukes and stir them into plain yogurt or laban with garlic and mint salt. Done. And done so well!
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