Mejadra - menu

This recipe is fairly labour intensive, but it is well worth it...seriously!


Place the lentils in a small saucepan, cover with plenty of water, bring to a boil and cook for 12 - 15 minutes or until the lentils have softened but still have a little bite, then drain

Peel and slice the ontions thinly. Place on a large flat late, sprinkle with the flour and 1 teaspoon of salt and mix well with your hands. Heat up 250ml less 2 tbs of the oil in a medium heavy-based saucepan placed on high heat. Make sure the oil is hot by throwing in a small piece of ontion, it should sizzle vigorously. Reduce the heat to medium high and carefully add 1/3 of the sliced onions. Fry for 5 - 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden-brown colour and turns crispy (adjust the temperature so the onion doesn't fry too quickly and burn). Use the spoon to transfer into a colander lined with kitchen paper and sprinkle with a little more salt. Repeat with other 2 batches of onions.

Wipe the onion saucepan clean and put in the cumin and coriander seeds. Place on a medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 tsp salt and plenty of black pepper. Stir to coat the rice with oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid and simmer on a very low heat for 15 minutes.

Remove from the heat, lift off the lid and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.

Finally, add half he fried onion to the rice and lentils and stir gently with a fork. Pile up in a shallow serving bowl and top with the rest of the onion.