Mejadra from 'Jerusalem'
- 1 1/4 cups/250 g green or brown lentils
- 4 medium onions (1 1/2 lb/700 g before peeling)
- 3 tablespoons all-purpose flour
- about 1 cup/250 ml sunflower oil
- 2 teaspoons cumin seeds
- 1 1/2 tablespoons coriander seeds
- 1 cup/200 g basmati rice
- 2 tablespoons olive oil
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon sugar
- 1 1/2 cups/350 ml water
- Salt and freshly ground black pepper
- This recipe is vegan
- Produce
- Cumin seeds (2 teaspoons)
- Green or brown lentils (1 1/4 cups)
- Onions, medium (4)
- Cooking & Baking
- All-purpose flour (3 tablespoons)
- Allspice, ground (1 1/2 teaspoons)
- Cinnamon, ground (1 1/2 teaspoons)
- Coriander seeds (1 1/2 tablespoons)
- Olive oil (2 tablespoons)
- Salt and freshly ground black pepper (1)
- Sugar (1 teaspoon)
- Sunflower oil (1 cup)
- Turmeric, ground (1/2 teaspoon)
- Pasta & Grains
- Basmati rice (1 cup)
- Drinks
- Water (1 1/2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 28, 2012 (2 months ago).
79 people saved this recipe.
