Cookbook:Rice and Lentils (Mejadra)

(Redirected from Cookbook:Mejadra)
Rice and Lentils (Mejadra)
Mejadrah.s.jpg
Category Middle Eastern recipes
Servings 3-4
Time 30 minutes
Difficulty

Cookbook | Ingredients | Recipes | Palestinian Cuisine

See also: Cookbook:Mjeddrah

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).

IngredientsEdit

ProcedureEdit

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. (To maintain sweeter flavour, only cook onions till transparent.)
  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 (about ½ cm x 4 cm).
  8. Fry the onion in mixed olive oil until crisp and translucent.
  9. Mix the lentils and rice, and top with the fried onion.
  10. Add 2 parts lentils to 1 part rice for a moist consistency.