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Mejadra recipe

108 ratings

Mejadra is a fragrant pilaf-style dish popular in the eastern Mediterranean and Middle East, made with lentils, spices and fried onions. See method

Ingredients

of the reference intake
Carbohydrate 62.4g Protein 12.8g Fibre 7.1g

Bring a large pan of water to the boil and add the lentils. Simmer for 25-40 mins, adding the rice after 15 mins, until both are cooked through (the rice should still have some bite to it). Drain well.

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Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onions for 15-20 mins until crisp and golden brown. Remove ½ of the onions from the pan and set aside. Add the spices to the pan with the remaining onions and cook for 2-3 mins until fragrant. Season.
Stir the spiced onions into the drained rice and lentils, cover with a tight-fitting lid and leave to stem for 10 mins. Scatter with the reserved onion and the chopped coriander to serve.