Mjadra is a very popular Middle Eastern dish, known as the dish of the poor as it’s filling, tasty, requires few ingredients and rich in iron, protein and fibre.
Wafaa Powell is a cookery teacher from Lebanon, and founder of Dancing Flavours, which runs bespoke cookery classes. Wafaa has also taught at the likes of Lucknam park and Vaughan's Kitchen & Cookery Schoolin Devizes
Rinse the lentils in a sieve under hot water. Bring the water to the boil, add the lentils and cook for 15 minutes. Then rinse the rice, add to the pan and mix.
Dice one onion, fry in 3 tbsp of oil until lightly golden. Set aside.
Slice the other 2 onions lengthways, add to the frying pan with 2 more tbsp of oil and fry till golden and lightly crispy. Set aside.
When the rice is cooked, add the fried diced onion, pepper, salt and then stir.
When all the water has evaporated and the lentils and rice are cooked, put the contents of the pan into a serving dish and cover the top with the crispy onions.
Serve warm or cold with plain yoghurt and tomato salad.
Suggestion: you can do the same recipe replacing rice with bulgur wheat.
Ingredients
Directions
Rinse the lentils in a sieve under hot water. Bring the water to the boil, add the lentils and cook for 15 minutes. Then rinse the rice, add to the pan and mix.
Dice one onion, fry in 3 tbsp of oil until lightly golden. Set aside.
Slice the other 2 onions lengthways, add to the frying pan with 2 more tbsp of oil and fry till golden and lightly crispy. Set aside.
When the rice is cooked, add the fried diced onion, pepper, salt and then stir.
When all the water has evaporated and the lentils and rice are cooked, put the contents of the pan into a serving dish and cover the top with the crispy onions.
Serve warm or cold with plain yoghurt and tomato salad.
Suggestion: you can do the same recipe replacing rice with bulgur wheat.
