Mejadra From Jerusalem A Cookbook Recipes

MEJADRA

Steps:

• Separate the onion slices into rings, and toss with the flour and salt.
• Heat the oil in a pot and fry the onions, in batches, in the hot oil for about 5 minutes until they are browned and crisp. Test the oil by dropping an onion in, it should sizzle on contact. If the onions fry too quickly, reduce the heat. I found that 300F worked well, if you have a thermometer.
• Drain the onions on paper towels and set aside.
• Rinse the lentils well, put them in a pot and cover with cold water. Bring the pot to a boil, then reduce the heat and cook for about 12 minutes, until the lentils have begun to soften, but still have some bite to them. Drain and set aside.
• In a large pan heat the coriander and cumin seeds for a few minutes until you begin to smell their aromas. Add the rice, oil, spices, sugar, salt and pepper and stir to combine everything. Add the water and the cooked lentils. Bring everything to a boil, reduce the heat, cover, and cook on low for 15 minutes. Remove from the heat, lift the cover and lay a fresh tea towel over the pan, replace the cover, and set aside for 10 minutes.
• Turn the rice into a large bowl, and toss with half the fried onions. Place the rest of the onions on top of the rice, and serve, sprinkled with a little chopped parsley.

MIDDLE EASTERN RICE (MEJADRA)

Steps:

• Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
• Repeat with remaining onions, in two batches.
• Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
• Cook for a couple of minutes until the spices are fragrant.
• Add the rice and stir to coat with the oil and spices.
• Add the water and lentils.
• While it comes to boil, add all the other spices, salt and pepper.
• When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
• Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
• Fluff rice with a fork and adjust the seasoning with more salt if you wish.
• Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.