Mejadra From Jerusalem Recipes

MEJADRA

Steps:

• Separate the onion slices into rings, and toss with the flour and salt.
• Heat the oil in a pot and fry the onions, in batches, in the hot oil for about 5 minutes until they are browned and crisp. Test the oil by dropping an onion in, it should sizzle on contact. If the onions fry too quickly, reduce the heat. I found that 300F worked well, if you have a thermometer.
• Drain the onions on paper towels and set aside.
• Rinse the lentils well, put them in a pot and cover with cold water. Bring the pot to a boil, then reduce the heat and cook for about 12 minutes, until the lentils have begun to soften, but still have some bite to them. Drain and set aside.
• In a large pan heat the coriander and cumin seeds for a few minutes until you begin to smell their aromas. Add the rice, oil, spices, sugar, salt and pepper and stir to combine everything. Add the water and the cooked lentils. Bring everything to a boil, reduce the heat, cover, and cook on low for 15 minutes. Remove from the heat, lift the cover and lay a fresh tea towel over the pan, replace the cover, and set aside for 10 minutes.
• Turn the rice into a large bowl, and toss with half the fried onions. Place the rest of the onions on top of the rice, and serve, sprinkled with a little chopped parsley.

MEJADRA FROM JERUSALEM - A COOKBOOK

Steps:

• 1 Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside. 2 Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn't fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed. 3 Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes. 4 Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes. 5 Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.

MAJADRA

Steps:

• Rinse the rice and drain it.
• Heat the 2 tbs olive oil at the bottom of a cooking pot and add the rice, stirring to coat the grains with oil.
• When rice is transparent, or after a minute or two, add the garlic. Stir half a minute and add salt and then the 3 cups of boiling water.
• Bring it back to a boil, then cover and lower the flame to lowest setting. Cook the rice until the water is evaporated and the rice is tender.
• Set aside the rice.
• Pick over the lentils and rinse. Simmer them in the water with the bay leaf until they are soft but not mushy, probably 30-40 minutes. You can add more water if they are drying out but need more time to cook. When they are done, drain if there is any leftover water.
• Add salt to flavor the lentils when they are done and remove the bay leaf. Set aside. (You can probably do the rice and lentils mostly at the same time).
• Slice the onions very thin.
• Caramelize the onions in the 2 tbs olive oil, on a very low flame, until they are soft and golden, not brown and crisp.
• Add the cumin, cinnamon, salt and pepper to the onions.
• Now combine: fluff the rice with a fork. Add the lentils and stir. Stir in some of the onions and perhaps leave some to go on the top.