Photo by: Jonathan Lovekin

Mejadra

Print Recipe

250g green or brown lentils
4 medium onions
(700g before peeling)
3 tbsp plain flour
about 250ml sunflower oil
2 tsp cumin seeds
1 tbsp coriander seeds
200g basmati rice
2 tbsp olive oil
1/2 tsp ground turmeric
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
1 tsp sugar
350ml water
salt and black pepper

The two of us can spend many pointless hours discussing what makes the best comfort food and why, but never seem to reach any kind of serious conclusion. Mejadra, however, is where the dispute ends. When served
alongside Yoghurt with cucumber (see page 299) or just plain Greek yoghurt, the sweetly spiced rice and lentils strewn with soft, fried onion is as comforting as it gets in Jerusalem. It is best served warm but is also fine at room temperature.

Serves 6

(p 120, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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