Mejadra
User Reviews
3.6
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Servings
6 -8 servings
-
Course
Main Course
-
Cuisine
Middle Eastern
Mejadra
Description
To prepare Mejadra, thinly sliced onions are tossed in flour and salt then fried in vegetable oil until deeply browned and crisp, becoming the signature garnish that adds texture and flavor. Green lentils are rinsed and cooked until just tender, maintaining some bite. In a separate pan, cumin and coriander seeds are toasted to release their aromas before combining with basmati rice, olive oil, turmeric, allspice, cinnamon, sugar, salt, and pepper.
The cooked lentils and spiced rice mixture are combined with water and cooked on low heat until the rice is fluffy and all flavors meld together. The final dish is topped with the fried onions and garnished with chopped parsley to add freshness. This balanced mix of warm spices, tender lentils, and crisp onions offers contrasting textures and a cozy meal experience.
This recipe, slightly adapted from Jerusalem, results in a fragrant, wholesome dish suitable for vegetarians and can be served as a main or side dish alongside salads or stews.
Ingredients
fried onions
- 2 cups vegetable oil
- 1 onion sliced in 1/8 inch thick slices, large or 2 medium
- 3 Tbsp flour omit for gluten free
- pinch salt
for the main dish
- 1 1/4 cups green lentils 250g
- 2 tsp cumin seeds
- 1½ Tbsp coriander seeds
- 1 cup basmati rice 200g
- 3 Tbsp olive oil
- ½ tsp Turmeric ground
- 1½ tsp ground allspice
- 1½ tsp ground cinnamon
- 1 tsp sugar
- salt
- black pepper
- 1 1/2 cups water 350ml
garnish
- parsley chopped
Instructions
- Separate the onion slices into rings, and toss with the flour and salt.
- Heat the oil in a pot and fry the onions, in batches, in the hot oil for about 5 minutes until they are browned and crisp. Test the oil by dropping an onion in, it should sizzle on contact. If the onions fry too quickly, reduce the heat. I found that 300F worked well, if you have a thermometer.
- Drain the onions on paper towels and set aside.
- Rinse the lentils well, put them in a pot and cover with cold water. Bring the pot to a boil, then reduce the heat and cook for about 12 minutes, until the lentils have begun to soften, but still have some bite to them. Drain and set aside.
- In a large pan heat the coriander and cumin seeds for a few minutes until you begin to smell their aromas. Add the rice, oil, spices, sugar, salt and pepper and stir to combine everything. Add the water and the cooked lentils. Bring everything to a boil, reduce the heat, cover, and cook on low for 15 minutes. Remove from the heat, lift the cover and lay a fresh tea towel over the pan, replace the cover, and set aside for 10 minutes.
- Turn the rice into a large bowl, and toss with half the fried onions. Place the rest of the onions on top of the rice, and serve, sprinkled with a little chopped parsley.
Notes
- Fry onions in batches over medium heat to ensure even browning and crispness without burning.
- Monitor oil temperature around 300°F for optimal frying results; reduce heat if onions brown too fast.
- Combine toasted spices with rice and lentils for a fragrant, balanced flavor profile.
- This recipe is a slight adaptation of the traditional Jerusalem version.
User Reviews
Overall Rating
3.6
You'll Also Love
