Tasty Mediterranean Mejadra (Print Version)
# Ingredients:
→ Rice and Lentils
01 -
200g of basmati rice
02 -
250g of green lentils
→ Onions and Seasonings
03 -
4 medium onions
04 -
3 teaspoons of flour
05 -
Salt — add to taste
→ Spices
06 -
1½ teaspoons of ground cinnamon
07 -
1½ teaspoons of four-spice blend
08 -
2 teaspoons of cumin seeds or powder
09 -
1½ tablespoons of coriander seeds
10 -
¼ teaspoon of turmeric powder
11 -
1 teaspoon of sugar
→ Oils
12 -
25cl of sunflower oil
13 -
2 tablespoons of olive oil
# Instructions:
01 -
Place the lentils in a pot and pour in cold water until covered. Bring the water to a boil, then let them cook for 12–15 minutes while keeping them firm to the bite.
02 -
Cut the onions into thin slices. Dust them with flour and sprinkle a bit of salt. Fry them in sunflower oil for 5–7 minutes until crispy. Lay them on paper towels to drain.
03 -
Toast the cumin and coriander in a skillet or deep pan. Mix in the rice, olive oil, the rest of the spices (turmeric, four-spice blend, cinnamon), sugar, a pinch of salt, and some black pepper.
04 -
Mix the cooked lentils into the spiced rice. Pour roughly 600ml of water and let it come to a boil. Cover the pot, lower the heat, and cook gently for 15 minutes.
05 -
Let the dish sit for 10 minutes, covered with a clean towel. Blend in half of the crispy onions. Garnish with the remaining onions on top. Serve warm or let it cool and serve later.
# Notes:
01 -
Inspired by recipes from Yotam Ottolenghi
02 -
A classic Middle Eastern dish
03 -
Tastes great hot or chilled