Best Middle Eastern Spread With Lentils Peas Recipes

MIDDLE EASTERN RICE (MEJADRA)

Middle Eastern Rice (Mejadra) image

Mejadra is a fragrant Middle Eastern rice pilaf with crunchy fried onion throughout it. This is slightly adapted from a Yotam Ottolenghi recipe, from his wonderful cookbook Jerusalem. The main difference is that he uses dried lentils, I use canned. If you don't have time or don't want to deep fry, substitute the fried onions with Asian fried shallots, available from Asian stores and the Asian section of major supermarkets in Australia (Coles, Woolies). The taste is remarkably similar!

Provided by Nagi

Time 20m

Number Of Ingredients 14

Ingredients

2 tbsp olive oil
2 tsp cumin seeds (or 1 tsp ground cumin)
1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander)
1 cup basmati or long grain rice (, uncooked)
1 1/4 cup / 315 ml water ((see notes))
400g / 14 oz canned brown lentils, drained (1 can) (, drained )
1/2 tsp ground turmeric
1 1/2 tsp ground cinnamon
1 tsp sugar
1 tsp salt
Black pepper
3 large or 4 small onions (, very finely sliced)
1 cup / 250 ml vegetable or sunflower oil
Salt

Steps:

Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
Repeat with remaining onions, in two batches.
Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
Cook for a couple of minutes until the spices are fragrant.
Add the rice and stir to coat with the oil and spices.
Add the water and lentils.
While it comes to boil, add all the other spices, salt and pepper.
When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
Fluff rice with a fork and adjust the seasoning with more salt if you wish.
Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Lentils and Rice with Fried Onions (Mujadarrah) image

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

Provided by Melissa Mueller

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

6 tablespoons olive oil
1 large white onion, sliced into rings
1 ⅓ cups uncooked green lentils
¾ cup uncooked long-grain white rice
salt and pepper to taste
¼ cup plain yogurt or sour cream

Steps:

Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g

MIDDLE EASTERN SPREAD WITH LENTILS & PEAS

Middle Eastern Spread With Lentils & Peas image

Make and share this Middle Eastern Spread With Lentils & Peas recipe from Food.com.

Provided by T in Marin

Categories Spreads

Time 35m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried lentils
1 cup split peas
1/3 cup olive oil
3 tablespoons olive oil
1 cup chopped onion
2 tablespoons chopped garlic
2 teaspoons turmeric
2 teaspoons ground cumin
1 cup fresh celery leaves
2 tablespoons fresh lemon juice
1 teaspoon chili powder

Steps:

Cook lentils and split peas in a large pot of boiling salted water until very tender, about 35 minutes. Drain.
Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
Add turmeric and cumin and stir 1 minute. Transfer mixture to processor (or bowl for use of immersion blender). Add lentils and split peas, celery leaves, lemon juice, chili powderand remaining 3 tbsps of oil. Process until smooth. Season generously (to taste) with salt and pepper.
Transfer to serving bowl. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread.