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.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.