Rice and Lentils (Mejadra)
Extremely simple to cook, mejadra is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great. The most common recipe uses rice. Bulgur can be substituted for rice, using the exact same procedure. When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).
- Prep
- 17 min
- Cook
- 41 min
- Total
- 58 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Fry the lentils in oil for 3–4 minutes, stirring continuously, until the first beans show signs of scorching.
Procedure
Add salt, baharat, cumin, and ground cardamom to taste.
Procedure
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.
Procedure
Fry the rice in oil for 3–4 minutes, stirring continuously, until the grains change colour.
Procedure
Add salt, black or white pepper, and ground cardamom.
Procedure
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.
Procedure
Cut the onion into thin strips (about 0.5x4 cm / 0.2x1.6 in).
Procedure
Fry the onion in olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).
Procedure
Mix the lentils and rice, and top with the fried onion. Use 2 parts lentils to 1 part rice for a moist consistency.
Photo: The original uploader was Yish at English Wikibooks. · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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