Mejedra / mejudra
Plenty for 4 healthy eaters or 6 less greedy ones.
Inspired from a Yotam Ottolenghi recipe
- 250g brown or green lentils
- 4 onions (around 750g), thinly sliced
- 3tbs plain flour
- 250ml pomace oil (or sunflower or rapeseed)
- 2 tsp cumin seeds
- 1 ½ tsp coriander seeds
- 200g basmati rice
- 2tbs olive oil
- ½ tsp ground turmeric
- 1 ½ tsp ground allspice
- 1 ½ tsp ground cinnamon
- 1 tsp sugar
- 350ml water
- Salt and pepper
- Rinse the lentils and place them in a pan with plenty of water, bring to a gentle simmer and cook until soft, but still with a bit of bite (anything from 10 minutes)
- Separate the onion slices into individual pieces. Place flour with a generous pinch of salt in a container with fitted lid, pop onion slices in to the container, place on lid and shake.
- Heat pomace oil in a wok or saucepan. When hot (piece of floured onion sizzles) add ¼ of the onions and fry until crispy and browned. Remove onto kitchen roll and repeat until all onions fried. Set aside.
- If using a saucepan wipe clean, otherwise warm a saucepan (large enough to contain all rice once cooked) and add cumin and coriander seeds. Toast gently, then add olive oil, warm, add rice and other spices, sugar and seasoning, mix well and pour in water.
- Bring to the boil and simmer gently for 15 minutes with lid on.
- Remove from heat and remove lid, place damp tea towel on top, seal with lid and leave for 10 minutes.
- Gently stir in lentils and ½ the onions. Pile onto a warmed plate and garnish with remaining onions.
Delicious with crunchy cucumber and tomato salad, Greek yoghurt, served warm or at room temperature.
Also lovely with some pan fried red mullet and creme fraiche with lime in it.