Majadra
6 servings
30 minutes
Majadra is a traditional Arab dish that is simple yet rich in Middle Eastern flavors. Its roots run deep in the region's history where lentils and rice were staple foods for the poor. The rich aroma of spices like baharat and curry gives this dish a special warmth and depth of flavor, while crispy onion rings add textural variety. Majadra pairs perfectly with pita, lavash, and natural yogurt, creating a balanced and nutritious meal. It not only satisfies hunger but also brings a sense of comfort as it is traditionally prepared in families gathering loved ones around the table. The simplicity of preparation makes majadra an accessible dish for everyday diets while its rich taste keeps bringing you back for more.
1
Mix one cup of lentils and one cup of rice, rinse well, changing the water 5-7 times. Add three cups of water and cook as usual for rice. No need to soak the lentils beforehand, they cook wonderfully.
- Long-grain rice: 1 glass
- Red lentils: 1 glass
- Water: 3 glasss
2
Heat olive oil in a pan, while the oil heats up, clean the onion and slice one onion into rings, fry the rings until golden and set aside; this is the topping for our dish.
- Olive oil: 50 ml
- Onion: 3.4 heads
3
Cut the remaining onions into small cubes and fry until golden, a few minutes before it's ready, add finely chopped chili (without seeds) and a minute before it's done, add baharat and curry, I add at least two teaspoons of baharat.
- Onion: 3.4 heads
- Chili pepper: 1 piece
- Baharat: 2 teaspoons
- Curry powder: to taste
4
Add rice and lentils to the onion, mix well, cover with fried rings, and serve. It pairs well with lavash or pita and natural yogurt.
- Long-grain rice: 1 glass
- Red lentils: 1 glass
