Peel and chop the onion then cook it until it changes color.
Add the boiled lentil and just before it is done add the bulgur.
Contributor: Zainab Kagk, 68
Place: Ikleem Al-Kharroub – Lebanon
Personal Background:
A housewife since she got married. As a child she heard about producing southern bulgur and then she learnt the process from one of her relatives but it’s too difficult to practice and it needs a special place.
Recipe’s Personal Background
How did you learn this recipe?
I learnt it from my mother.
Is there some memory/historical event connected to this recipe?
There is no historical event connected to it.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
I taught this recipe to my daughter.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
No, there is no tradition connected to this recipe.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
No there is no festivity connected to this recipe.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
Yes, you must use the southern local bulgur. Moreover, It could be compared to Bulgur 3a Banadoura since both recipes use bulgur and look somehow similar although the Mdardara is darker in colour.
Season (season this food is linked to)
Winter and summer
Ingredient
Nutritional Importance
Health Benefits
Lentils
Good source of protein, fibers, Vitamins and minerals
Lowers Cholesterol, Good for digestion. Provides energy.
Bulgur
Rich on Fibers. Good source of energy
Anti-inflammatory and antioxidant effect. Helps in digestion
Onion
Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese.
It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
_
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
