While there isn’t precise historical or origin information about Mualla dish, it’s widely acknowledged as a delicacy from Hatay cuisine. Hatay, with its rich history and cultural heritage, has been influenced by a variety of cuisines, making Mualla dish a unique representation of this diversity.
One of the fundamental characteristics of Hatay cuisine is the fusion of Mediterranean and Middle Eastern flavors. Mualla dish is a beautiful example of this amalgamation. The main ingredients such as eggplant, green lentils, and spices reflect the typical agricultural products of this region, while components like tomato paste and pomegranate molasses showcase influences from Arabic, Mediterranean, and Middle Eastern cuisines.
Ingredients:
2 medium-sized eggplants
1 cup green lentils
1 large tomato
1 medium-sized onion
1 medium-sized red bell pepper
3 cloves of garlic
Slightly heaped teaspoon of tomato paste
1 small tea glass of olive oil
2-3 tablespoon pomegranate molasses
Just under 1 cup of water
Teaspoon of salt
Dried mint
Red pepper flakes (A lot)
Instructions:
Peel the eggplants in a striped pattern and divide them into 3 sections. Slice each section into medium thickness slices.
Place the sliced eggplants in a deep bowl. To reduce bitterness, sprinkle salt over the eggplants and let them rest. This step draws out the bitter juices. After about 20-25 minutes, drain the liquid.
In a pot, add green lentils and enough water to cover them. Boil for 5 minutes to eliminate excess starch, then drain the water. (Be mindful not to overcook the green lentils; they should remain slightly firm.)
Finely dice the tomato, onion, and garlic. Dice the red bell pepper into small pieces.
Take the drained green lentils in a deep bowl and add the diced onions on top.
Add the diced red bell pepper, garlic, and tomato. Incorporate the tomato paste and, according to your taste, add red pepper flakes and dried mint.
After adding pomegranate molasses, salt, and olive oil, mix all the ingredients thoroughly.
Arrange half of the eggplant slices in a pot, then spread half of the lentil mixture on top.
Layer the remaining eggplant slices followed by the rest of the lentil mixture.
Add just under 1 cup of water.
Close the lid of the pot and let it come to a boil. Once boiling, reduce the heat and cook for approximately 50 minutes.
After the dish is cooked, remove it from the heat and allow it to cool slightly.
You can now serve the dish.
Mualla, a dish unique to Hatay cuisine, is commonly served with bulgur pilaf and cacık (yogurt with cucumber and mint).
Bon appétit!
Tips for the Mualla Dish:
Sprinkling salt over the eggplants helps reduce their bitterness.
Pay attention to the lentils when boiling to ensure they remain slightly firm.
Make sure to drain the eggplants thoroughly before adding them to the dish.
