Ottolenghi and Tamimi's version of the traditional Arabic combination of rice lentils and fried onions.
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Mejadra: Lentils & Rice – Yotam Ottolenghi's recipe from 'Jerusalem' | Fresh P
Serious Binge Eating / Jonathan Lovekin
The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arabic comfort food combination of rice lentils and onions. Here the rice and lentils are steamed together with a cornucopia of spices pilaf-style before the pièce de résistance is added: a handful of freshly fried onions. It may seem odd to stir crispy fried bits into a steaming hot pot of rice but the lost crunch factor is entirely worth it when you consider the incredible depth of caramelized salty flavor the rice and beans impart. And don't worry fried devils you'll save some of the fried onions to finish off your bowl anyway.
Why I chose this recipe: A spicy mix of lentils rice and fried onions seemed like the perfect comfort food dish for cold evenings at the end of November.
