Mejadra

Mejadra is a popular dish in the Middle East and it is prepared with basmati rice, lentils, spices and crunchy onion.

Ingredients

Ingredients
Servings:
g
Brown Lentils
Onion
sliced
tbsp
All-Purpose Flour
ml
Sunflower Oil
tsp
Cumin Seeds
tbsp
Coriander Seeds
g
Rice
tbsp
Olive Oil
tsp
Turmeric
tsp
All Spices
tsp
Ground Cinnamon
tsp
Sugar
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Place the lentils in a small pan and cover with water. Bring to boil and cook them for ca. 12 minutes. It should be soft but still have a little bite. Then drain it and set aside.
  2. In a bowl, mix the onions with the flour and salt. Mix well till evenly covered.
  3. Heat up the oil in a medium heavy-based saucepan over high heat. (The oil has to be very hot!) To test, toss in a small piece. It should sizzle powerfully Reduce to medium high heat and carefully add half of the onions. Fry them for about 5-7 minutes until they get a nice brown golden colour and get crispy. Stir occasionally to avoid sticking together.
  4. Use a spoon to transfer the onions on a sheet covered with kitchen paper. Repeat this with the remaining onions. Set aside to cool down. They become more crispy as they get colder.
  5. Wipe the pan in which you fried the onions and roast the cumin and coriander seeds over medium heat for 2 minutes.
  6. Add the rice, olive oil, turmeric, all spices, cinnamon, sugar, a pinch of salt and plenty of black pepper. Stir everything till the rice is evenly coated with the oil and the spices. Add the lentils and 350ml water.
  7. Bring to boil and cover the pan with a lid. Let it simmer for around 15 minutes.
  8. Remove it from the heat, lift off the lid and quickly cover the pan with a kitchen towel. Put back on the lid and set aside for 10 minutes.
  9. Add half of the fried onions in to the rice and stir gently.
  10. To serve, pile the rice and serve it with the fried onions.

Preparing In The Kitchen
  1. Place the lentils in a small pan and cover with water. Bring to boil and cook them for ca. 12 minutes. It should be soft but still have a little bite. Then drain it and set aside.
  2. In a bowl, mix the onions with the flour and salt. Mix well till evenly covered.
  3. Heat up the oil in a medium heavy-based saucepan over high heat. (The oil has to be very hot!) To test, toss in a small piece. It should sizzle powerfully Reduce to medium high heat and carefully add half of the onions. Fry them for about 5-7 minutes until they get a nice brown golden colour and get crispy. Stir occasionally to avoid sticking together.
  4. Use a spoon to transfer the onions on a sheet covered with kitchen paper. Repeat this with the remaining onions. Set aside to cool down. They become more crispy as they get colder.
  5. Wipe the pan in which you fried the onions and roast the cumin and coriander seeds over medium heat for 2 minutes.
  6. Add the rice, olive oil, turmeric, all spices, cinnamon, sugar, a pinch of salt and plenty of black pepper. Stir everything till the rice is evenly coated with the oil and the spices. Add the lentils and 350ml water.
  7. Bring to boil and cover the pan with a lid. Let it simmer for around 15 minutes.
  8. Remove it from the heat, lift off the lid and quickly cover the pan with a kitchen towel. Put back on the lid and set aside for 10 minutes.
  9. Add half of the fried onions in to the rice and stir gently.
  10. To serve, pile the rice and serve it with the fried onions.

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