MIDDLE EASTERN RICE (MEJADRA)
Mejadra is a fragrant Middle Eastern rice pilaf with crunchy fried onion throughout it. This is slightly adapted from a Yotam Ottolenghi recipe, from his wonderful cookbook Jerusalem. The main difference is that he uses dried lentils, I use canned. If you don't have time or don't want to deep fry, substitute the fried onions with Asian fried shallots, available from Asian stores and the Asian section of major supermarkets in Australia (Coles, Woolies). The taste is remarkably similar!
Provided by Nagi
Time 20m
Number Of Ingredients 14
Steps:
- Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
- Repeat with remaining onions, in two batches.
- Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
- Cook for a couple of minutes until the spices are fragrant.
- Add the rice and stir to coat with the oil and spices.
- Add the water and lentils.
- While it comes to boil, add all the other spices, salt and pepper.
- When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
- Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
- Fluff rice with a fork and adjust the seasoning with more salt if you wish.
- Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.
MEJADRA FROM 'JERUSALEM'
Steps:
- Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
- Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn't fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.
- Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.
- Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
- Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.
Nutrition Facts : Calories 498 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 4 g, Sodium 322 mg, Sugar 4 g, Fat 42 g, ServingSize serves 6, UnsaturatedFat 0 g
OTTOLENGHI STYLE COMFORT FOOD - MEJADRA
Mejadra is the ultimate dish in vegan comfort food. It's made with rice, warming spices, lentils, and topped with crispy fried onions.
Provided by Yotam Ottolenghi
Categories Comfort
Time 1h10m
Number Of Ingredients 14
Steps:
- Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
- Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands.
- Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.
- Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn't fry too quickly and burn).
- Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed. Warning: This step will take quite a while to complete but it is really worth it because the onions make the dish.
- Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two.
- Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper.
- Stir to coat the rice with the oil and then add the cooked lentils and the water.
- Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes. (Because I used brown basmati, the rice needed a bit more liquid and time to finish).
- Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
- Finally, add half the fried onion to the rice and lentils and stir gently with a fork.
- Pile the mixture in a shallow serving bowl and top with the rest of the onion.
Nutrition Facts : Calories 815 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 63 grams fat, Fiber 10 grams fiber, Protein 10 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 109 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 54 grams unsaturated fat
MEJADRA
Mejadra (from Jerusalem) is serious comfort food, Middle Eastern style. Mejadra, (or Mujaddara) is a hearty vegan and gluten free basmati rice and lentil dish that's sustained Muslims, Christians, and Jews for centuries.
Provided by Sue Moran
Categories Main Course
Number Of Ingredients 16
Steps:
- 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.
MEJADRA FROM JERUSALEM - A COOKBOOK
Categories Bean
Number Of Ingredients 14
Steps:
- 1 Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside. 2 Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn't fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed. 3 Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes. 4 Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes. 5 Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.
More about "mejadra from jerusalem a cookbook food"
MEJADRA RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 4-6Estimated Reading Time 5 minsCategory MAINS, VEGETARIAN, FAST, EASY, SIDES, RICETotal Time 1 hr 10 mins
- Place the lentils in a small saucepan and cover with water. Bring to a boil over high heat and cook until the lentils have softened but still have a little bite, 12 to 15 minutes. Drain.
- Peel and thinly slice the onions. Sprinkle over the flour and 1 teaspoon salt, and mix well. In a saucepan, heat up the sunflower oil over high heat. Check the temperature of the oil by tossing in a small piece of onion; it should sizzle vigorously.
- Reduce the temperature to medium-high and fry the onions, one-third at a time, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Transfer to a colander lined with paper towels and sprinkle over a little more salt. Repeat with the remaining onions, adding additional oil as needed.
- Discard the oil and wipe the saucepan clean. Add the cumin and coriander seeds. Place the pan over medium heat and toast the seeds until lightly toasted, 1 to 2 minutes. Stir in the rice, olive oil, turmeric, allspice, cinnamon, sugar, one-half teaspoon salt and a good sprinkling of pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring the mixture to a boil, then cover with a lid and simmer for 15 minutes.
RECIPE: MEJADRA (RICE AND LENTILS WITH FRIED ONIONS) FROM ...
From burntmyfingersdotcom.wordpress.com
Estimated Reading Time 2 mins
RICHLER RECIPES: MEJADRA (MIDDLE-EASTERN SPICED RICE AND ...
From richlerrecipes.blogspot.com
Author Dvorah RichlerEstimated Reading Time 6 mins
OTTOLENGHI’S MEJADRA – SPICED RICE WITH LENTILS ...
From mustardwithmutton.com
Estimated Reading Time 3 mins
JERUSALEM & BEING OTTOLENGHI OBSESSED! - DELICIEUX
From delicieux.eu
Estimated Reading Time 6 mins
JERUSALEM: A COOKBOOK BY YOTAM OTTOLENGHI
From goodreads.com
4.1/5 (28.8K)Format HardcoverPages 320
MEJADRA - ALLY'S KITCHEN
From allyskitchen.com
Reviews 4Estimated Reading Time 3 minsServings 4
MEJADRA - SANDRA VALVASSORI
From sandravalvassori.com
5/5 (1)Estimated Reading Time 4 minsServings 6
LOVING THOSE LENTILS | TORONTO SUN
From torontosun.com
Estimated Reading Time 5 mins
JERUSALEM: A COOKBOOK : OTTOLENGHI, YOTAM, TAMIMI, SAMI ...
From amazon.com.au
4.8/5 (4.2K)Format HardcoverAuthor Yotam Ottolenghi, Sami Tamimi
ALMOST YOTAM OTTOLENGHI'S MEJADRA (SPICED RICE & LENTILS ...
From thelunacafe.com
Estimated Reading Time 5 mins
JERUSALEM: MEJADRA | KATE COOKS THE BOOKS
From katecooksthebooks.com
MEJADRA FROM 'JERUSALEM' | RECIPE | OTTOLENGHI RECIPES ...
From pinterest.ca
YOTAM OTTOLENGHI JERUSALEM COOKBOOK
From crm.enesis.com
CRACKING THE COOKBOOK: YOTAM OTTOLENGHI'S JERUSALEM ...
From 18reasons.org
MEJADRA - @CULYZAAR
From culyzaar.com
OTTOLENGHI: COOKING FROM JERUSALEM AND PLENTY - LTHFORUM.COM
From lthforum.com
MEJADRA FROM 'JERUSALEM' | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
MEJADRA LENTILS & RICE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RECIPES FROM THE JERUSALEM COOKBOOK
From dcurbanmom.com
YOTAM OTTOLENGHI JERUSALEM RECIPES
From tfrecipes.com
MY FAVORITE WEEKNIGHT MEAL: MEJADRA – PINK O'CLOCK
From pinkoclockblog.com
MEJADRA FROM JERUSALEM A COOKBOOK RECIPES
From tfrecipes.com
MEJADRA RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
YOTAM OTTOLENGHI JERUSALEM COOKBOOK
From globalconnect.majlisprofesor.my
COOKING FROM "JERUSALEM: A COOKBOOK" - EGULLET FORUMS
From forums.egullet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love