Mejadra

Mejadra

Rice, lentils and caramelized onion. It’s such a simple recipe yet so delicious. This basic threesome is easily enriched with your favorite spices.

I added bulgur to the mix to add texture and used curcuma, garam masala and chili to spice it up. Serve with spiced yogurt and fresh herbs.

Red Rice

Bulgur

Mountain lentils

(use a lentil type that doesn’t fall apart during cooking and a coarse bulgur)

Spices: curcuma, chili, garam masala, coriander

Spring onion

Tarragon

Onions

Yogurt

Lemon juice

mejadra

Boil the rice and the lentils. Add hot bouillon with curcuma, garam masala and cumin to the bulgur and leave to soak for 10-15 min.

Make sure none of the ingredients are over cooked; it’s nicer when you have a bite.

Caramelize a big heap of onion and add curcuma, garam masala, cumin, salt/pepper, ground coriander when it’s almost done.

Mix everything together and taste if it needs some more seasoning, be generous with the spices.

Add fresh tarragon and spring onion.

Yogurt dressing:

Mix together: Greek yogurt, lemon juice, curcuma, chili powder, cumin, salt

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