Mejadra from 'Jerusalem' Recipe

Name: Mejadra from 'Jerusalem' Recipe
Cuisine: Asian, Middle Eastern
Ingredients: 1 1/4 cups/250 g green or brown lentils; 4 medium onions (1 1/2 lb/700 g before peeling); 3 tablespoons all-purpose flour; about 1 cup/250 ml sunflower oil; 2 teaspoons cumin seeds; 1 1/2 tablespoons coriander seeds; 1 cup/200 g 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/350 ml water; Salt and freshly ground black pepper

Instructions

The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions.

Updated at: Mon, 18 Mar 2024 22:34:12 GMT