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The Middle Eastern Kitchen by Ghillie Basan: Its describes "an Arab medieval dish", and its name comes from the Arabic word for smallpox as the lentiles look like the pockmarks on the face that the illness produces. Christian Arabs eat it during Lent. Popular throughout the Arab world, known in Egypt as Meggadara, and in Lebanon as Mudardara. The classic recipe does not have bulghur, though the Lebanese version imjadra does, using green rather than brown lentils, though sometimes brown too. A Turkish variation with green lentils and carrots and olive oil is called zeytinyagli havuc. An Egyptian variation with red lentils and onions and spices than resembles dahl is called masafi. Lots more there too. Tiamuttalk11:13, 31 March 2010 (UTC)[reply]
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