Ottolenghi's Mejadra Recipe (2024)

FAQs

Where is mejadra from? ›

The most iconic and beloved lentil dish in Israel and throughout the Arab world is mujadara, which is also sometimes written as mujadarra or mejadra. Mujadara is a complete one-dish meal of rice and lentils gently flavored with sweet and earthy spices like cinnamon and cumin and topped with crispy fried onions.

To make the crispy onions, finely slice a couple of onions into thin rounds, and toss with 2 tablespoons of cornflour, then fry in hot vegetable oil in about three batches, for 4 minutes per batch, or until golden.

Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks.

Lentils remain a staple in Middle Eastern and Indian diets, and are popular in cuisines throughout the world.

They are a type of legume that is native to Western Asia and North America. Lentils are one of the earliest domesticated crops, seen in the diets of ancient Rome and Egypt. Many countries enjoy lentils as a dietary staple, as they offer an earthy, mild, nutty flavor that works well in various recipes.

Lentil dishes are most widespread throughout South Asia, the Mediterranean regions, West Asia, and Latin America. In the Indian subcontinent, Fiji, Mauritius, Singapore and the Caribbean, lentil curry is part of the everyday diet, eaten with both rice and roti.

While you can start the cooking process at medium heat, low and slow is the name of the game when it comes to caramelizing onions. Once your onions begin to soften and take on a golden hue, you'll want to reduce the heat from medium to medium-low or even low for the remainder of the cooking process.

Tip: use apple cider vinegar for white and yellow onions and balsamic vinegar for red onions. Tip: the vinegar serves to deglaze the pan, adds acidity, and brings this recipe together by boosting the tangy and savory flavors of the caramelized onions. If the onions stick to the pan, that's fine.

The first is to make sure that you aren't overcrowding the pan when frying the onion. A second reason would be that the oil is too low in temperature which results in soggy onions. Also, make sure to drain the fried rings on a paper towel to soak up any residual oil and then onto a plate.

Note: Lentils may be canned without any additional ingredients. Soak as above using 3 1/4 lbs lentils; pack loosely into jars and cover with water, adding 1/2 tsp. salt to each jar (optional). Process in a pressure canner for 75 minutes.

How to make clumpy rice? ›

Fill a large pot with 2 cups (450 milliliters) of water and add a few extra tablespoons of water. Using more water than you actually need will help make the ricer stickier and clumpier. Consider adding a dash of salt. This will give the rice some flavor and make it taste less bland.

For such a simple dish, this lebanese lentils and rice packs a punch of health benefits, like a whopping 14 grams of protein, and is also an excellent source of fiber. Delicious enough to serve as the main dish for a plant-based dinner or alongside some a large salad.