Mejadra (Middle East Spiced Lentils and Rice)
This dish, which originates in the Middle East, can be found in Yotam Ottolenghi and Sami Tamimi's popular cookbook, Jerusalem (Random House, 2012). It has a unique flavour that comes with the addition of a pinch of allspice and cinnamon. If the mixture is cooked through and fluffy after the water has boiled through, then don't let it sit the extra 10 minutes. You don't want the rice to get too dry.
The lentil/rice mixture becomes a complete meal with a dollop of yogurt on the side. The coated onions, sprinkled on top, add a nice texture.
An instant pot lentil dish is ready quite quickly: Moroccan Lentils (Mujadara - Instant Pot & Stove.
Back to Main Dishes.
Serves: 4
Time: 45 minutes
Ingredients
1 1/4 cups (250 grams) green or brown lentils
4 medium or 2 large onions
3 tablespoons all-purpose flour
1 teaspoon salt
Vegetable oil as needed
2 teaspoons cumin seeds or 2 scant teaspoons ground cumin
1 1/2 tablespoons coriander seed
1 cup (200 grams) basmati rice
2 tablespoons olive oil or more
1/2 teaspoon turmeric
1 1/2 teaspoons allspice
1 1/2 teaspoons cinnamon
1 teaspoon sugar
1 1/2 cups water
salt and pepper
Method
Place the lentils in a small saucepan, cover with plenty of water. Bring the water to a boil and cook for 12-15 minutes, until the lentils have softened, but still have a little bite. Drain and set aside.
Peel the onions and slice thinly. Sprinkle them with the flour and 1 teaspoon salt. Mix well with your hands.
Heat the vegetable oil to high in a medium-sized frying pan. Make sure the oil is hot by throwing in a piece of onion. It should sizzle vigorously. Reduce the heat to medium-high and fry the onions, in batches, for 5-7 minutes. Stir occasionally until the onion takes on a nice golden brown colour and turns crispy. Adjust the temperature so the onion doesn't fry too quickly and burn. Add oil as needed.
Transfer the onions to a plate lined with a paper towel to drain them. Season again with a little salt.
Wipe the frying pan clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt and plenty of black pepper.
Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid and simmer over very low heat for 15 minutes.
Fluff with a fork. If all the moisture is absorbed, skip the next step and proceed to incorporating the onions. If there is still moisture, remove the pan from the heat, lift off the lid and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes to let the rice finish steaming.
Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a serving bowl and top with the remaining onions. Serve with yogurt and/or any kind of greens.
This dish, which originates in the Middle East, can be found in Yotam Ottolenghi and Sami Tamimi's popular cookbook, Jerusalem (Random House, 2012). It has a unique flavour that comes with the addition of a pinch of allspice and cinnamon. If the mixture is cooked through and fluffy after the water has boiled through, then don't let it sit the extra 10 minutes. You don't want the rice to get too dry.
The lentil/rice mixture becomes a complete meal with a dollop of yogurt on the side. The coated onions, sprinkled on top, add a nice texture.
An instant pot lentil dish is ready quite quickly: Moroccan Lentils (Mujadara - Instant Pot & Stove.
Back to Main Dishes.
Serves: 4
Time: 45 minutes
Ingredients
1 1/4 cups (250 grams) green or brown lentils
4 medium or 2 large onions
3 tablespoons all-purpose flour
1 teaspoon salt
Vegetable oil as needed
2 teaspoons cumin seeds or 2 scant teaspoons ground cumin
1 1/2 tablespoons coriander seed
1 cup (200 grams) basmati rice
2 tablespoons olive oil or more
1/2 teaspoon turmeric
1 1/2 teaspoons allspice
1 1/2 teaspoons cinnamon
1 teaspoon sugar
1 1/2 cups water
salt and pepper
Method
Place the lentils in a small saucepan, cover with plenty of water. Bring the water to a boil and cook for 12-15 minutes, until the lentils have softened, but still have a little bite. Drain and set aside.
Peel the onions and slice thinly. Sprinkle them with the flour and 1 teaspoon salt. Mix well with your hands.
Heat the vegetable oil to high in a medium-sized frying pan. Make sure the oil is hot by throwing in a piece of onion. It should sizzle vigorously. Reduce the heat to medium-high and fry the onions, in batches, for 5-7 minutes. Stir occasionally until the onion takes on a nice golden brown colour and turns crispy. Adjust the temperature so the onion doesn't fry too quickly and burn. Add oil as needed.
Transfer the onions to a plate lined with a paper towel to drain them. Season again with a little salt.
Wipe the frying pan clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt and plenty of black pepper.
Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid and simmer over very low heat for 15 minutes.
Fluff with a fork. If all the moisture is absorbed, skip the next step and proceed to incorporating the onions. If there is still moisture, remove the pan from the heat, lift off the lid and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes to let the rice finish steaming.
Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a serving bowl and top with the remaining onions. Serve with yogurt and/or any kind of greens.