Mejadara is a filling, rich, rice and lentil dish, topped with caramelized onions, served with yogurt and/or salad. It’s a gluten free meal, and a great source of protein. Mejadara is well known all over the middle east and there are many different recipes. This is the one from my home town, Hebron (الخليل).
Mejadara is fairly simple to make, and is a hit with the kids in our family as well. Give it a try and let us know how you like it! Sahtain!
- 1 cup brown or green lentils
- 2 cups of basmati rice
- 2 medium onions
- 2 cloves garlic
- 4 Tbsp vegetable oil
- 1/2 Tbsp all spice
- 1 tsp salt
- 1/4 tsp pepper (optional)
- 5 1/2 cups of water
Cut the onions into half circles, add 2 Tbsp of oil and saute the onions until caramelized, and set aside.
Combine rinsed lentils with 1-1/2 cups of water, garlic, and salt in a pot over high heat.
Once it starts boiling, add the all spice (and pepper is you like), cover, and reduce heat to low. Let it simmer for 15 minutes or until all of the liquid is absorbed.
Next add 2 Tbsp of the oil and the rice into the pot, mixing over low heat for two or three minutes, and then add the remaining 4 cups of water. Bring it back to boiling over medium-high heat, then cover and reduce to low heat. Let it simmer for 20 minutes or until the rice is cooked.
Transfer the mejadara onto a serving plate and garnish with the caramelized onions.