Cookbook:Rice and Lentils (Mejadra)

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Rice and Lentils (Mejadra)
Mejadrah.s.jpg
Category Middle Eastern recipes
Servings 3-4
Time 30 minutes
Difficulty

Cookbook | Ingredients | Recipes | Palestinian Cuisine

See also: Cookbook:Mjeddrah
NUTRITION FACTS:
Serving Size: 1/3 of recipe (350 g)
Servings Per Recipe: 3
Amount per serving
Calories 150
Calories from fat 27
Total Fat 2.99 g
Saturated Fat 0.65 g
Cholesterol 2 mg
Sodium 401 mg
Total Carbohydrates 32.4 g
Dietary Fiber 1.53 g
Sugars 3.12 g
Protein 4.98 g
Vitamin A 3%
Vitamin C 1%
Calcium 2%
Iron 7%

Extremely simple to cook, this dish is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great.

When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).

Ingredients[edit | edit source]

Procedure[edit | edit source]

Mejadrah-cooking.s.jpg

The more common recipe uses rice. Bulgur can be substituted for rice, with the exact same procedure.

  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 (about 0.5 by 4 centimeters (0.20 × 1.6 in)).
  8. Fry the onion in mixed olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).
  9. Mix the lentils and rice, and top with the fried onion.
  10. Add 2 parts lentils to 1 part rice for a moist consistency.