Last modified on 3 June 2014, at 16:17

Cookbook:Mejadra

Mejadra
Mejadrah.s.jpg
Category Middle Eastern recipes
Servings 3-4
Time 30 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Palestinian Cuisine

Extremely simple to cook, this dish is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great.

When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).

See also: Cookbook:Mjeddrah

IngredientsEdit

ProcedureEdit

Mejadrah-cooking.s.jpg

The more common recipe uses rice. Bulgur can be substituted for rice, with the exact same procedure.

  1. Fry the lentils in oil for 3-4 minutes, stirring continuously, until the first beans show signs of scorching.
  2. Add salt, baharat, cumin, ground cardamom.
  3. Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.
  4. Fry the rice in oil for 3-4 minutes, stirring continuously, until the grains change colour.
  5. Add salt, black or white pepper, and ground cardamom.
  6. Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.
  7. Cut the onion into thin strips (½cm x 4cm).
  8. Fry the onion in mixed olive oil until crisp and translucent.
  9. Mix lentils and rice, top with the fried onion.