Mejadra : Cuisine of Israel / Palestine
Extremely simple to cook, this dish is a fundamental component of the Palestinian cusine. It provides carbohydrates, proteins, and a full stomach. It also tastes great.
Ingredients
1 Cup Rice or Bulgur
1 Cup Lentils
1 medium sized Onion
Method
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 Cardamon.
Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all water is consumed 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, ground Cardamon.
Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the fire off, and leave standing for another 10.
Cut the onion to thin strips (1/2cm x 4cm).
Fry in mixed Olive Oil until crisp and translucent.
Mix lentils and rice, top with onion.