Mejadra
6 servings
80 minutes
A recipe from the book "Jerusalem" by Yotam Ottolenghi and Sami Tamimi. "We can argue for hours about who likes what food more and why, but we never come to an agreement. But when mejadra is mentioned, the arguments subside. Slightly sweet rice with lentils, sprinkled with soft fried onions, with yogurt and cucumber, or just with Greek yogurt - this is what everyone will love in Jerusalem. It is best served warm, but it is just as delicious at room temperature. Recipe from the book "Jerusalem" by Yotam Ottolenghi.
1
Put lentils in a pot, cover with water, bring to a boil, and cook for 12-15 minutes. During this time, the lentils should become almost completely soft. Drain in a colander.
- Lentils: 250 g
- Water: 350 ml
2
Peel the onion and cut it into thin rings. Place on a large flat plate, sprinkle with flour and 1 teaspoon of salt. Mix by hand. Take a small pot with a thick bottom and place it on high heat. Pour in 250 ml of oil. To check if the oil is hot enough, drop in a piece of onion: if it sizzles loudly, the oil is ready. Slightly reduce the heat and carefully (it splatters!) add the onion to the oil. Fry for 5–7 minutes, stirring occasionally with a slotted spoon. The onion should turn golden-brown and become crispy (reduce heat so it doesn't fry too quickly or burn). Line a strainer with paper towels and transfer the onion into it, sprinkling with a little salt. Repeat the same with the remaining two batches of onions. Add more oil to the pot if necessary.
- Onion: 700 g
- Wheat flour: 3 tablespoons
- Salt: to taste
- Sunflower oil: 250 ml
3
Wipe the pot where the onion was fried, add cumin and coriander seeds, and place it on medium heat to fry for 1-2 minutes. Add rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon of salt, and plenty of black pepper. Stir to coat the rice with oil, then add lentils and water. Bring to a boil, cover with a lid, and simmer on low heat for 15 minutes.
- Cumin seeds (jeera): 2 teaspoons
- Coriander seeds: 1.5 piece
- Basmati rice: 200 g
- Olive oil: 2 tablespoons
- Turmeric: 0.5 teaspoon
- Ground allspice: 1.5 teaspoon
- Ground cinnamon: 1.5 teaspoon
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Lentils: 250 g
- Water: 350 ml
4
Remove from heat, lift the lid, and quickly cover with a clean kitchen towel. Close the lid tightly again and let it sit for 10 minutes.
5
At the end, add half of the fried onion to the rice with lentils and gently mix with a fork. Place it in a shallow serving bowl and garnish with the remaining onion.
- Onion: 700 g