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Mejadra
A rice and lentil side
|
Serves |
4-6 |
|
Prep time |
15 minutes |
|
Cook time |
40 minutes |
This filling dish is eaten across the Middle East and consists of rice and lentils. Try serving Mejadra as an accompaniment to meats, fish and salads for a real treat.
Ingredients
| 3 | brown onions, thinly sliced |
| 200g | green lentils |
| 200g | rice, basmati or long grain, washed |
| parsley, finely chopped, handful | |
| mint, finely chopped, handful | |
| 2 tbsps | plain flour |
| 2 tsps | cumin seeds |
| 1 tsp | coriander seeds |
| 1/2 tsp | turmeric |
| 1 tsp | cinnamon |
| 1 tsp | allspice |
| 1 tsp | granulated sugar |
| salt and pepper, to taste | |
| 200ml | vegetable oil |
Method
- Place the lentils in a medium pan, cover with water and boil for 10 minutes, then strain and set to one side.
- Coat the sliced onion with the flour. Then, add the oil to a pan over a medium high heat. Add the onions, fry until they are a golden brown colour. Remove the onions from the pan, strain off any excess oil and leave to dry on a plate.
- Place the rice, lentils spices, sugar and seasoning in a medium sized pan with 350ml of water. Bring this to the boil, then add the lid and cook on a low heat for 20 minutes or until all the water is absorbed and the rice is ready.
- Mix in the sliced herbs, add the crispy onions on top, and serve.
Chef’s tips
Try adding other herbs and spices for a variation in flavour.