RCI-VG.004.0070.001
Mejadra
Extremely simple to cook, this dish is a fundamental component of Middle Eastern cuisine. It provid
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- rice (uncooked) or bulgur1 cup
- dry lentils1 cup
- sized onion1 medium
- water4 cups
- olive oil1 unit
- salt1 unit
- baharat1 unit
- cumin1 unit
- cardamom1 unit
Method
1
Fry the lentils in oil for 3-4 minutes, stirring continuously, until the first beans show signs of scorching.
2
Add salt, baharat, cumin, ground cardamom.
3
Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.
4
Fry the rice in oil for 3-4 minutes, stirring continuously, until the grains change colour.
5
Add salt, black or white pepper, and ground cardamom.
6
Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.
7
Cut the onion into thin strips (½cm x 4cm).
8
Fry the onion in mixed olive oil until crisp and translucent.
9
Mix lentils and rice, top with the fried onion.