Name: Megadarra
Yield: Serves Six to Eight
Cuisine: Libyan
Ingredients: 400 g/14 oz/1¾ cups large brown or green lentils; natural (plain) yogurt, to serve; salt and ground black pepper; about 250 ml/8 fl oz/1 cup vegetable stock; 3–5 cardamom pods; 2.5 ml/½ tsp ground cinnamon; 300 g/11 oz/1½ cups long grain rice, rinsed; 45 ml/3 tbsp olive oil; 3–4 onions, 1 chopped and 2–3 thinly sliced; 5 ml/1 tsp ground cumin

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Rice mixed with lentils and spiced with cumin and cinnamon is a classic meal for both Jews and Arabs, enjoyed from Egypt and Libya to Galilee and Greece. It is often eaten as a dairy meal with a bowl of vegetables, another of cooling yogurt, and a plate of crisp salad.

Ingredients

400 g/14 oz/1¾ cups large brown or green lentils

Method

Put the lentils in a pan with enough water to cover generously. Bring to the boil, then simmer for about 30 minutes, or until tender. Skim off any scum that forms on top.
Heat half the oil in a pan, add the chopped onion and fry for 5

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Megadarra

Ingredients

Method

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