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.
MUJADDARA ARABIC LENTIL RICE
Enjoy a great tasting dish to share with family and friends. Special dish for vegetarians, and one of our favorite meals. Instead of placing the onion on top you can mix it along with the lentils and rice before serving. It makes a perfect meal with a fresh green salad. Also you can use 2 cups of vegetable broth instead of 2 cups of water to cook the lentils.
Provided by Osiris (Rodizer)
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
- Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
- Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.8 g, Fat 14.4 g, Fiber 12.2 g, Protein 11.6 g, SaturatedFat 2.2 g, Sodium 788.2 mg, Sugar 5.8 g
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
MUJADARA
Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens of recipes for mujadara out there-each country, possibly even each family, seems to have its own version.
Provided by Debbie Koenig
Categories Vegetarian Kid-Friendly Dinner Legume Lentil Simmer Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- 1. Heat the olive oil in a very large nonstick skillet over low heat (if you only have smaller skillets, divide the oil and onions between two). When the oil shimmers, add the onions and cook, stirring frequently, until golden, 15 to 20 minutes. Season with salt and pepper to taste.
- 2. Meanwhile, bring 4 1/2 cups water to a boil in a large saucepan or small stockpot and add the lentils. Simmer, uncovered, for 20 minutes, then add the rice and half the cooked onions. Season with salt and pepper to taste. Simmer, covered, over very low heat until the lentils and rice are tender, about 20 minutes more. You may need to add more water toward the end; check after 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
- 3. While the rice and lentils are cooking, cook the onions remaining in the skillet over low heat, stirring often, until dark brown and nearly crisp, 15 to 20 minutes.
- 4. Serve hot or at room temperature, with browned onions sprinkled on top. Add a dollop of the yogurt or sour cream if desired.
MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)
Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.
Provided by Cookie and Kate
Categories Main Dish
Time 1h
Number Of Ingredients 14
Steps:
- In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
- Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
- Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
- Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
- Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
- Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
- When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
- Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
- Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.
Nutrition Facts : ServingSize 1 generous serving, without yogurt or hot sauce, Calories 471 calories, Sugar 4.7 g, Sodium 936.3 mg, Fat 16.3 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 70.5 g, Fiber 8.5 g, Protein 16.9 g, Cholesterol 0 mg
MAJADRA
I wanted to make Majadra, just like my kids get for lunch at their Israeli schools. Majadra is basically a combination of lentils and rice. Sounds simple, but if it isn't done right children will somehow know the difference. This is how I use what a site called IsraeliKitchen.com had to offer. The recipe basically involves preparing the lentils and rice separately (but in that special, correct way) and then mixing them together.
Provided by AbbaGav
Categories Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rice and drain it.
- Heat the 2 tbs olive oil at the bottom of a cooking pot and add the rice, stirring to coat the grains with oil.
- When rice is transparent, or after a minute or two, add the garlic. Stir half a minute and add salt and then the 3 cups of boiling water.
- Bring it back to a boil, then cover and lower the flame to lowest setting. Cook the rice until the water is evaporated and the rice is tender.
- Set aside the rice.
- Pick over the lentils and rinse. Simmer them in the water with the bay leaf until they are soft but not mushy, probably 30-40 minutes. You can add more water if they are drying out but need more time to cook. When they are done, drain if there is any leftover water.
- Add salt to flavor the lentils when they are done and remove the bay leaf. Set aside. (You can probably do the rice and lentils mostly at the same time).
- Slice the onions very thin.
- Caramelize the onions in the 2 tbs olive oil, on a very low flame, until they are soft and golden, not brown and crisp.
- Add the cumin, cinnamon, salt and pepper to the onions.
- Now combine: fluff the rice with a fork. Add the lentils and stir. Stir in some of the onions and perhaps leave some to go on the top.
MUJADDARA RECIPE: SPICED LENTILS, RICE AND FRIED ONIONS
In this classic Middle Eastern Mujaddara recipe, humble lentils and rice are seasoned with warm spices and fried onions for a tasty and satisfying dish!
Provided by The Wanderlust Kitchen
Categories Side Dishes
Time 1h
Number Of Ingredients 14
Steps:
- Place the lentils in a medium saucepan along with enough water to cover by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still have some bite to them. Drain and set aside.
- Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (375 degrees). Peel and slice the onions into thin rings. Place the onions in a large bowl and break the rings up with your hands (you should have about six cups). Toss the onions with the flour to evenly coat.
- In a 4 quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, the allspice, cinnamon, sugar, coriander, and turmeric. Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.
- While the mejadra is cooking, work in batches to fry the onions. Carefully lower one quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy. Strain from the oil with a metal utensil and place on a paper towel-lined sheet to drain. Allow the oil to return to deep fry temperature and repeat with remaining onions until all have been fried.
- Once the mejadra has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel and place securely over the mouth of the pot. Allow to steam in the pot for 15 to 20 minutes, until rice and lentils are cooked through.
- Stir half of the fried onions into the mejadra mixture. Transfer to a serving plate and top with remaining fried onions. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 303 kcal, Carbohydrate 46 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 394 mg, Fiber 12 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 7 g
LEBANESE MUJADARA
Mujadara is a Middle Eastern lentils and rice recipe made w caramelized onions. You only need three ingredients to make this simple vegan, protein-rich meal
Provided by Yumna Jawad
Categories Entree
Time 1h10m
Number Of Ingredients 6
Steps:
- Rinse lentils, strain and place in a large pot with 5 cups of water. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed.
- Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
- In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes. Transfer on top of the lentils and rice mixture, add cumin and toss to combine.
- In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture.
- Serve the caramelized onions on top of mujadara with yogurt and mint, if desired,
Nutrition Facts : Calories 312 kcal, Carbohydrate 47 g, Protein 13 g, Fat 7 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 15 g, Sugar 3 g, ServingSize 1 serving
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
MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS
Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. Comforting in the best way, this vegan lentils and rice meal is great with a side of fattoush salad or shirazi salad and plain yogurt.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
- In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
- Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
- Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
- If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
- Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.
Nutrition Facts : Calories 207.4 kcal, Sugar 1.6 g, Sodium 398.9 mg, Fat 9.3 g, SaturatedFat 1.3 g, Carbohydrate 28.2 g, Fiber 1 g, Protein 2.6 g, UnsaturatedFat 6.7 g, ServingSize 1 serving
LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)
Provided by Aarti Sequeira
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
- Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
- Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
- Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
- Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
- Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
- Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
- Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.
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MUJADARA - TRADITIONAL MIDDLE EASTERN RECIPE - TORI AVEY
From toriavey.com
4.8/5 (17)Total Time 3 hrsCategory Side DishCalories 277 per serving
- Rinse and sort the rice, removing any small stones or impurities, then cover it with cold water. Let it soak at room temperature for 1 to 2 hours.
- In a medium saucepan, bring 4 cups of water to a boil. Add the lentils. Reduce heat to medium and simmer the lentils till they are tender, but not soft or mushy (about 15 minutes). Remove from heat and drain, then rinse in a colander with cold water.
LENTILS AND RICE RECIPE: MEJADRA + VIDEO | SILK ROAD RECIPE
From silkroadrecipes.com
Ratings 4Total Time 1 hr 30 minsCategory Side DishCalories 60 per serving
- Clean and pick through lentils, removing any debris. 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 platter, sprinkle with the flour and 1 teaspoon salt, and toss to mix well with your hands.
- Heat the oil in a medium heavy-bottomed skillet 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 a quarter 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 tongs to transfer the onion to a baking sheet lined with paper towels and sprinkle with a little more salt. Repeat with the other three batches of onion.
- Discard oil, leaving 2 tablespoons in skillet (See Note 1). Place over medium heat and toast the cumin and coriander seeds for a minute or two. Add the rice, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and 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.
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.
7 HEALTHY MIDDLE EASTERN FOODS YOU MUST TRY - AS WE …
MEJADRA - SANDRA VALVASSORI
From sandravalvassori.com
5/5 (1)Estimated Reading Time 4 minsServings 6
- Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 - 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
- Peel the onions and slice 1 and a half of the onions thinly, set the other half aside. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Carefully add the sliced onion and reduce the heat to medium high. Sauté for 10 to 15 minutes, stirring occasionally with a wooden spoon, until the onion take on a nice golden brown colour and most of it turns crispy (adjust the temperature if the onion is browning too quickly). Transfer the onion to a plate lined with paper towels and sprinkle with a little salt.
- Place a large heavy saucepan, or pot, over medium heat. Add the cumin seeds and toast for about 1 minute. Add the olive oil and diced onion and sauté for about 5 minutes. Add the turmeric, allspice, cinnamon, coriander, rice, sugar, salt, and 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.
MEJADRA - ALLY'S KITCHEN
From allyskitchen.com
Reviews 4Estimated Reading Time 3 minsServings 4
- In a small bowl combine the cumin, cinnamon, allspice, coriander, turmeric, pepper and salt and blend. Set aside.
- Pu the rice, butter and chicken broth in a medium sized microwavable bowl. Cover with a glass plate. Microwave on high for 10 minutes (you can go on to the next steps). When done, remove and use a fork to gently separate the rice. Add the spice mixture and blend well. Recover with the lid and let it sit and steam. Use the fork to toss and separate the grain a second time (after about 10 minutes).
- Put the lentils in a pot with the water and olive oil. Bring to a boil and cook about 10 minutes. Reduce heat to medium low, cover with a lid and simmer another 10 minutes. Check occasionally. Don’t let the liquid completely dry out. When the lentils are tender, remove from heat, cover and set aside.
- Put the onion rings in a bowl, cover with ¼ cup oil and the flour and toss and coat well. In a heavy cast iron skillet over medium high heat, add remaining oil and let it get hot. Add the onions (flour and all) and sauté about 5 minutes then reduce the heat to medium and cook another 15-20 minutes until caramelized and golden brown. Toss and turn occasionally as the onions are cooking. When done, remove from the heat.
MEJADRA - VEGGIES BY CANDLELIGHT | FOOD
From veggiesbycandlelight.com
Estimated Reading Time 3 mins
- 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 tsp 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.
MEJADRA (MIDDLE-EASTERN RICE AND ... - FAMILY-FRIENDS-FOOD
From family-friends-food.com
Reviews 2Category Side DishCuisine Israeli, Middle EasternTotal Time 45 mins
- Peel and thinly slice the onion, then fry over a medium high heat in 3-4 tbsp of the olive oil, until very brown and slightly crispy, about 10-15 minutes. Remove from the pan and set aside.
- Return the pan to a low heat, add the remaining tbsp of oil, and fry the spices for 1-2 minutes until fragrant, taking care not to let them burn.
- Add the cooked lentils and the rice, and 250ml (1 cup + 2 tbsp) water. Cover with a tight fitting lid and simmer for 20 minutes. Remove from the heat.
- Remove the lid, place a clean tea towel over the pan, and replace the lid tightly. Leave the pan to stand for 10 minutes while the rice and lentils finish cooking in the steam.
MEJADRA – THE PERFECT TRADITIONAL MIDDLE EASTERN COMFORT FOOD
From messyveggies.com
Cuisine IsraeliCategory Main Course, MainsServings 6Estimated Reading Time 3 mins
- Place the lentils in a small saucepan and cover with plenty of water. Bring to the boil and cook for 15-17 minutes or until the lentils have softened but are still al dente. Drain and set aside
- Peel the onions and slice them very thinly. Place on a wide plate and sprinkle with the flour and 1 tsp of salt and toss it through.
- Heat the sunflower oil in a shallow, very wide frypan. Test the heat of the oil by placing a small piece of onion in the pan. If it floats to the top and sizzled immediately it is ready to go.
- Reduce the heat to medium-high and carefully fry the onion in 2/3 batches. Fry each batch for 5-7 minutes, or until they are brown and crispy. Once cooked, use a slotted spoon to transfer them to a plate lined with paper towel and sprinkle with a bit more salt. Repeat until all the onion is cooked.
[RECIPE] MEJADRA - RICE WITH LENTILS AND FRIED ONIONS
From dominicancooking.com
5/5 (1)Total Time 55 minsCategory Dinner, LunchCalories 682 per serving
- Boiling lentils: Boil the lentils, in enough water to cover it plus an inch [2.5 cm], over high heat for 15 minutes, counting from the time it starts to boil vigorously. Remove from the heat. Separate lentils from the liquid. Set both aside.
- Frying onions: Heat the olive oil in a heavy skillet over high heat. Stir in the chopped onion (set aside the onion rings for later use) and continue cooking and stirring until they are cooked through and have a golden-brown color. Season with cumin, turmeric, coriander seeds, cinnamon, salt, and pepper, and mix well.
- Cooking rice: Pour in the rice and lentils, and stir, mixing until the grains are coated with oil. Add 3 cups of the liquid in which the lentils boiled (include water if you don't have enough of it). Lower heat to medium-high.Simmer until almost all the liquid has evaporated, stirring often to prevent the rice from sticking to the bottom. Mix in okra and chickpeas.
- Simmering: Cover with a tight-fitting lid and lower heat to a minimum.Simmer for 15 minutes. Uncover and stir, the rice should be cooked through but firm. If needed cover and simmer for another 5 minutes.
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