Mejadra
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This recipe is shown in a translation. Original language: Deutsch.
Ingredients
Portions
- basmati rice 33.33 g
- black pepper
- cinnamon 0.04 tsp
- cumin seeds 0.33 tsp
- flour 0.5 tbsp
- ground allspice 0.25 tsp
- grüne oder braune Linsen 41.67 g
- Koriandersamen 0.25 tsp
- mittelgroße Zwiebeln 0.67 piece
- olive oil 0.33 tbsp
- salt
- salt 0.25 tsp
- sugar 0.17 tsp
- sunflower oil 41.67 ml
- turmeric, ground 0.08 tsp
- water 58.33 ml
- water
cook
Cover with plenty of water, bring to a boil, and cook for 12-15 minutes until al dente
⏱️ 15 min
stir
Stir until the rice grains are coated with oil
simmer
Bring to a boil, cover, and simmer over very low heat for 15 minutes
⏱️ 15 min
rest
Remove from heat, cover with a tea towel and lid, and let rest for 10 minutes
⏱️ 10 min
plate
Fold half of the fried onions into the rice, arrange in a bowl, and sprinkle with the remaining onion rings
drain
Drain into a sieve
cut
Cut into thin rings
mix
Spread onto a large plate, dust with flour, season with 1 tsp salt, and mix together by hand
deep-fry
Fry in batches for 5-7 minutes until golden brown and crispy, remove with a slotted spoon, and let drain
⏱️ 7 min
Salzen
Season with salt once more
toast
Toast in the wiped pot over medium heat for 1-2 minutes
⏱️ 2 min
grüne oder braune Linsen
41.67 g
flour
0.5 tbsp
Koriandersamen
0.25 tsp
salt
water
58.33 ml
cooked lentils
onion rings
floured onion rings
fried onions
salted fried onions
toasted seeds
rice spice mixture
rested lentil rice
Mejadra
water
salt
0.17 tsp
cumin seeds
0.33 tsp
mittelgroße Zwiebeln
0.67 piece
peel
sunflower oil
41.67 ml
heat
Heat in a pot over high heat
basmati rice
33.33 g
olive oil
0.33 tbsp
turmeric, ground
0.08 tsp
ground allspice
0.25 tsp
cinnamon
0.04 tsp
sugar
0.17 tsp
salt
0.08 tsp
black pepper
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