One dish I love to make which always is a good idea is Mejadra. Mejadra is an Arabian dish consisting of a mixture of rice, lentils, and onions. You’ve got many varieties but this version is based on a recipe from Ottolenghi in Jerusalem. I often make a whole batch of this and fry more than a kilo of onions to go with it. Happy Waffle Wednesday.
Mejadra Waffles with fried onions
250g brown lentils
200g brown rice
4 big onions
2 tsp. cumin seeds
4 tsp. coriander seeds
1 tsp. turmeric
1 tsp. cinnamon
1 tsp. allspice
2 tbsp olive oil
Boil the lentils in water for about 10 minutes in water. Rinse off and set aside when ready. Peel the onions and slice them into thin slices. Coat in some flour and fry them in a pan with oil until crisp and brown. Also set aside.
In a deep pan add all the spices and heat up for about two minutes till you start to smell all the spices which should be about 1 to 2 minutes on medium heat. Add the rice with the oil & lentils and mix together until the rice is coated in the spices and oil. Add 350ml of water to the pan and bring to a simmer. Let this boil for about 15 minutes until the water has cooked through and the rice is cooked through. Let this rest with a lid or towel on the pan for about 10 minutes.
In a bowl about 400gr of the mejadra with the fl0ur and eggs and mix together until you get a firm dough. If the dough is too hard you can add some water to it. Bake a generous tablespoon of dough for one waffle and continue until done. Serve the waffles with extra mejadra on top with lots of fried onions. Enjoy!