World Recipe: Mejadra

25 Ene World Recipe: Mejadra

Mejadra is a traditional Middle Eastern dish, very popular in Israel, made with rice, lentils, and toasted spices that create a warm and deeply aromatic flavour. It began as a humble home-cooked meal, but over time it has become a symbol of regional cuisine because of its simplicity, nutritional value, and rich aromas. Its mix of textures—soft grains and crunchy fried onions—makes it irresistible, perfect either as a main dish or as a side.

Ingredients

• 200 g cooked lentils (or 85 g dry lentils)
• 1 onion
• 1 tbsp corn flour (or any flour)
• 80–100 ml seed oil
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 70 g basmati rice
• 1 tbsp extra virgin olive oil
• 1/2 tsp allspice (or chilli)
• A pinch of cinnamon
• A pinch of sugar
• 120 ml water
• Salt
• Pepper

Preparation

• Boil the lentils for 30 minutes without adding salt.
• Peel the onion, slice it thinly, coat it lightly with flour, and fry in hot oil until golden and crispy.
• Drain and set aside on absorbent paper.
• In a pot, toast the cumin and coriander. Add the rice and olive oil, stirring until the rice is slightly toasted.
• Add the cinnamon, allspice, sugar, salt, and pepper, then add the drained lentils and water.
• Bring to a boil, cover, lower the heat, and cook for 15 minutes.
• Remove from heat, cover with a cloth under the lid, and let it rest for 10 minutes.
• Mix with half of the fried onions. Serve topped with the remaining onions.

An aromatic, nourishing classic full of tradition.