Mejadra is a traditional Jewish dish made from lentils, rice, and caramelized onions. Its roots trace back to the Middle East, where it has been a staple for centuries. The combination of simple ingredients creates a flavorful and comforting side dish often served with yogurt or salad.
Making Mejadra:
1. Ingredients
1 cup basmati rice, 1 cup brown lentils, 3 large onions (thinly sliced), 3 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/4 teaspoon cayenne pepper (optional), 4 cups water, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons vegetable oil (for frying onions)
2. Prepare the Lentils
Rinse the lentils under cold water. In a medium pot, add the lentils and 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are tender but not mushy. Drain and set aside.
3. Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add the rice and stir for 1-2 minutes. Add 1.5 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked. Remove from heat and let it sit covered for 5 minutes.
4. Fry the Onions
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced onions and fry, stirring occasionally, until they are deep golden brown and crispy, about 10-15 minutes. Remove half of the onions and set aside for garnish. Leave the remaining onions in the skillet.
5. Combine Spices
Add the remaining 2 tablespoons of olive oil to the skillet with the onions. Stir in the cumin, coriander, turmeric, cinnamon, allspice, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
6. Mix Lentils and Rice
Add the cooked lentils and rice to the skillet with the spiced onions. Gently stir to combine all ingredients. Season with salt and black pepper to taste. Cook for another 2-3 minutes to allow flavors to meld.
7. Garnish and Serve
Transfer the Mejadra to a serving dish. Top with the reserved crispy fried onions. Serve warm as a side dish or as a main course with yogurt or a fresh salad.
Traditions and Heritage of Mejadra
Mejadra
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Frequently Asked Questions
What is mejadra?
Mejadra (also spelled mujaddara or mejadra) is a traditional Middle Eastern dish made with lentils, rice, and caramelized onions. It's a staple in Jewish cuisine, especially among Sephardic and Mizrahi Jews, and is known for its simple, comforting flavors.
Is mejadra gluten-free?
Yes, traditional mejadra is naturally gluten-free as it's made with lentils, rice, and spices. However, always check ingredient labels (e.g., spice blends) if you have celiac disease or severe gluten sensitivity.
How do you pronounce mejadra?
It's pronounced 'meh-JAHD-rah' or 'moo-JAD-dara,' with emphasis on the second syllable. The spelling varies by region (mujaddara, mejadra, etc.), but all refer to the same dish.
What's the difference between mejadra and khichdi?
While both are lentil-and-rice dishes, mejadra is a Middle Eastern/Jewish dish flavored with cumin and topped with crispy onions, whereas khichdi is an Indian dish often cooked with ghee and turmeric, with a softer texture.
Why is mejadra important in Jewish cuisine?
Mejadra is a historic 'poor man's dish' that became a comfort food in Jewish communities across the Middle East and Mediterranean. It's especially associated with Shabbat and holidays due to its affordability, nutrition, and symbolic connection to sustenance.
