In every Middle Eastern country, people eat Majadra, the working man’s dish of lentils and rice topped with fried onions. The grains and onions are basic, but some cooks enjoy presenting an elaborately spiced version. In one country you’ll find it cooked one way, and in another country, a different way. Even the name varies from region to region: I’ve heard the dish called Majadra, Majadehra, and Mujaderah. My Moroccan consuegra calls it Majadra, so I do too.
To save fuel, many people cook the rice and lentils together. But I cook them separately. The dish looks more attractive with the fluffy white rice and firm, dark-green lentils distinct from each other. And I like to taste each separate ingredient: pungent, earthy lentils and light white rice aromatic with garlic, united under a cover of carmelized onions…umm.
Traditionally majadra is served with yoghurt. To this, add a cooked vegetable or a salad, and you have a complete protein and an inexpensive, balanced meal.
Leftover lentils freeze well, as does the whole cooked dish.
Just one of the recipes I was looking for!
My daughter LOVES mejedra. Usually I just prepare the add-water-and-boil type that comes in an envelope, but maybe I could try your recipe instead. I’m sure that it would be much better!
Raizy,
This isn’t hard to make from scratch, and has to taste better than a commercial product. Well, I guess that’s true of any food.
Wow, you have a great blog! I will surely be back.
)
I have always wanted to make this dish and just haven’t taken the time to do it. Looks delicious.
Just wanted to let you know I made this recipe last week and even the daughter who doesn’t like lentils ate this.
It was SO easy to made and SOOOOOO yummy!
Thanks!
I love mujadra! I make it all the time and it is such a hearty and flavorful dish. I never used garlic in mine, but I use a lot more cumin. Will definitely try the garlic next time!
Here’s my recipe…
http://www.chefmonsta.com/?p=89
ChefMonsta, you’re my kind of cook.
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