Difference between revisions of "Mejadra"
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|Image = [[Image:Mejadrah.s.jpg|300px]] | |Image = [[Image:Mejadrah.s.jpg|300px]] | ||
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Extremely simple to cook, this dish is a fundamental component of Middle Eastern | Extremely simple to cook, this dish is a fundamental component of Middle Eastern | ||
cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great. | cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great. | ||
| − | When cooked with rice, this recipe is [[ | + | When cooked with rice, this recipe is [[Gluten-Free|gluten-free]]. |
It isn't gluten free when cooked with bulgur (wheat). | It isn't gluten free when cooked with bulgur (wheat). | ||
| − | {{see also| | + | {{see also|Mjeddrah}} |
== Ingredients == | == Ingredients == | ||
| − | * 1 cup [[ | + | * 1 cup [[Rice|rice]] (uncooked) or [[Bulgur|bulgur]] |
| − | * 1 cup dry [[ | + | * 1 cup dry [[Lentil|lentils]] |
| − | * 1 medium sized [[ | + | * 1 medium sized [[Onion|onion]] |
* 4 cups water | * 4 cups water | ||
| − | * [[ | + | * [[Olive Oil|olive oil]] |
| − | * [[ | + | * [[Salt|salt]] |
| − | * [[ | + | * [[Baharat|baharat]] |
| − | * [[ | + | * [[Cumin|cumin]] |
| − | * [[ | + | * [[Cardamom|cardamom]] |
== Procedure== | == Procedure== | ||
| − | |||
The more common recipe uses rice. Bulgur can be substituted for rice, with the exact same procedure. | The more common recipe uses rice. Bulgur can be substituted for rice, with the exact same procedure. | ||
| Line 41: | Line 39: | ||
# Mix lentils and rice, top with the fried onion. | # Mix lentils and rice, top with the fried onion. | ||
| − | [[Category:Featured | + | [[Category:Featured Recipes|{{PAGENAME}}]] |
| − | [[Category:Israeli | + | [[Category:Israeli cuisine]] |
| − | [[Category:Palestinian | + | |
| − | [[Category:Middle Eastern | + | [[Category:Palestinian Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegan | + | [[Category:Middle Eastern Recipes|{{PAGENAME}}]] |
| − | [[Category:Gluten-free | + | [[Category:Vegan Recipes|{{PAGENAME}}]] |
| − | [[Category:Lentil | + | [[Category:Gluten-free Recipes|{{PAGENAME}}]] |
| − | [[Category:Rice | + | [[Category:Lentil Recipes|{{PAGENAME}}]] |
| − | [[Category:Onion | + | [[Category:Rice Recipes|{{PAGENAME}}]] |
| + | [[Category:Onion Recipes|{{PAGENAME}}]] | ||
Latest revision as of 15:08, 17 August 2012
| Mejadra | |
|---|---|
 |
|
| Category: | Middle Eastern recipes |
| Servings: | 3-4 |
| Time: | 30 minutes |
| Difficulty: |  |
Extremely simple to cook, this dish is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great.
When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).
See also: Mjeddrah
Ingredients
- 1 cup rice (uncooked) or bulgur
- 1 cup dry lentils
- 1 medium sized onion
- 4 cups water
- olive oil
- salt
- baharat
- cumin
- cardamom
Procedure
The more common recipe uses rice. Bulgur can be substituted for rice, with the exact same procedure.
- Fry the lentils in oil for 3-4 minutes, stirring continuously, until the first beans show signs of scorching.
- Add salt, baharat, cumin, ground cardamom.
- Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.
- Fry the rice in oil for 3-4 minutes, stirring continuously, until the grains change colour.
- Add salt, black or white pepper, and ground cardamom.
- Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.
- Cut the onion into thin strips (½cm x 4cm).
- Fry the onion in mixed olive oil until crisp and translucent.
- Mix lentils and rice, top with the fried onion.
