Mejadra

Ingredients

• 1 cup lentils
• to taste olive oil
• to taste salt
• to taste baharat
• to taste cumin
• to taste ground cardamom
• 4 cups water
• 1 cup uncooked rice
• to taste ground pepper
• 1 medium sized onion

Steps

1. Fry the lentils in oil for 3–4 minutes, stirring continuously, until the first beans show signs of scorching.
2. Add salt, baharat, cumin, and ground cardamom to taste.
3. Add 2 cups water and cover.
4. Bring to a boil, then lower to a simmer.
5. Cook for 20 minutes or until all the water is absorbed by the lentils.
6. Fry the rice in oil for 3–4 minutes, stirring continuously, until the grains change colour.
7. Add salt, black or white pepper, and ground cardamom.
8. Add 2 cups water and cover.
9. Bring to a boil, then lower to a simmer.
10. After 5 minutes, turn the heat off.
11. Leave standing for another 10 minutes.
12. Cut the onion into thin strips (about 0.5x4 cm / 0.2x1.6 in).
13. Fry the onion in olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).
14. Mix the lentils and rice, and top with the fried onion.
15. Use 2 parts lentils to 1 part rice for a moist consistency.