Taylor Morris

game designer & programmer

Portfolio and blog of Taylor Morris, game designer and programmer

Recipe: Entree - Mejadra

Ingredients

  • ½ tsp ground turmeric
  • ½ tsp ground allspice
  • 1 tsp ground cinnamon
  • 2 tsp cumin
  • 2 tbsp olive oil
  • 1 cup dry lentils
  • 2 cups water
  • 2 tbsp olive oil
  • 1 cup rice (uncooked)
  • 1 tsp sugar
  • 1 tsp ground cardamom
  • salt & pepper to taste
  • 2 cups water
  • 2 tbsp olive oil
  • 1 medium sized onion

 

Directions

Combine turmeric, allspice, cinnamon, cumin. Set a medium saucepan on a stove burner on medium heat. Stir-fry the lentils in oil for 5 minutes until all lentils start to darken. Add the spice mix to the lentils. Add water and cover the pan. Bring to a boil and then lower to a simmer. Simmer for 20 minutes or until almost all the water is absorbed. Turn the heat off.

Stir-fry the rice in oil for 5 minutes until all grains start to darken. Set a medium saucepan on a stove burner on medium heat. Add sugar, cardamom, salt, and pepper. Add water and cover the pan. Bring to a boil and then lower to a simmer. Simmer for 5 minutes. Turn the heat off.

Cut the onion into long thin strips. Fry the onion strips in olive oil until crisp.

Mix lentils and rice, top with the fried onion.

 

Notes

  • Bulgur can be used in place of rice.
  • Dry lentils can be either the green or red types. Or a mix!
  • Different spices and herbs can be used with the lentils for variety. Those listed above merely represent the most common herbs in Mejadra recipes. Try adding in ground coriander or fresh mint to add variety.
  • Vegetables can also be added for yet more variety. Try frying some tomatoes to the pan just after the onions have started turning translucent.
  • Yogurt is a common addition to this dish, just add it with the onions before serving.

copyright 2017 taylor morris
taylor@collapsingspace.com