Mejadarra
Mejadarra is common table fare in much of the Middle East. We first discovered it in Tel Aviv in 1983 while
eating in a well-known Oriental (foods of the Jews from Arab countries) restaurant. Mejadarra was not on the
menu, but we saw some of the restaurant staff eating it. My husband asked to taste the dish and immediately asked
for a portion. It came as a complete surprise to the waiter that we would prefer this "peasant food" to the more
sophisticated fare on the menu. Recently mejadarra has become one of the many instant and prepared foods available in
Middle Eastern markets or Middle Eastern sections of American grocery stores. It's well worth preparing your own, however,
to avoid the artificial spice mixtures in these prepared mixes. I have adapted a recipe from one of the outstanding authors on Middle Eastern food: Claudia Roden,
A Book of Middle Eastern Food, Vintage Books, 1974.
Ingredients
- 2 cups lentils, rinsed and sorted
- 3 onions, sliced and quartered
- 2 T. canola or olive oil
- 2 cups rice
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. turmeric
In the microwave, boil lentils, covered in water, until tender. Meanwhile, fry the
onions in 2 T. oil until very golden. Add the fried onions to the lentils along with the rice
and spices. Bring the total liquid to about 3 cups of water. Simmer for about
20 minutes in microwave or on stove, until the water is barely absorbed. Stir briefly, and serve hot. Mejadarra
can be eaten alone, the main dish of a vegetarian meal, accompanied by a salad or it can be a side dish with meats or chicken. It is very versatile and
blends with many types of foods.