Mejadra From 'Jerusalem'

Name: Mejadra From 'Jerusalem'
Prep time: 5 min
Cook time: 1 h 25 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 1 1/4 cups/250g green or brown lentils; 4 medium onions (1 1/2 lb/700g before peeling); 3 tablespoons all-purpose flour; About 1 cup/250ml sunflower oil; 2 teaspoons cumin seeds; 1 1/2 tablespoons coriander seeds; 1 cup/200g basmati rice; 2 tablespoons olive oil; 1/2 teaspoon ground turmeric; 1 1/2 teaspoons ground allspice; 1 1/2 teaspoons ground cinnamon; 1 teaspoon sugar; 1 1/2 cups/350ml water; Salt and freshly ground black pepper

Instructions

Prep:5minCook:1h 25min

The Mejadra in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab combination of rice and lentils topped with freshly fried onions.

Updated at: Fri, 21 Nov 2025 00:10:57 GMT