A simple, time-honored dish that tells stories of family, picnics along the Jordan River, and unforgettable flavors. Fragrant lentils and rice, warm spices, and the real secret: fried onion, both crunchy and sweet. <\/p>\n\n
Here is the recipe for 6 people<\/strong> , taken from the book Jerusalem<\/strong> by Yotam<\/strong> Ottolenghi<\/strong> :<\/p>\n\n 1. Cook the lentils in plenty of water for 12-15 minutes. Drain and set aside. <\/p>\n\n 2. Thinly slice the onions, coat them in flour with 1 teaspoon of salt. Fry them in hot oil in three batches until golden brown. Drain on paper towels and season with salt. <\/p>\n\n 3. Toast the cumin and coriander in the pan used for frying. Add the rice, spices, sugar, 1\/2 teaspoon salt, pepper, lentils, and water. Cook covered over very low heat for 15 minutes. <\/p>\n\n 4. Turn off the heat, cover with a tea towel under the lid and let it rest for 10 minutes.<\/p>\n\n 5. Add half of the fried onions to the rice and stir. Serve with the remaining onions on top and, if desired, with cucumber yogurt. <\/p>\n\n Enjoy your meal!<\/p>\n\n Must try at least once in your life.<\/p>\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" A gourmet seafood sandwich: amberjack, burrata, and light aioli for a fresh, elegant, and surprising burger.<\/p>\n","protected":false},"author":1,"featured_media":11602,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[546],"tags":[763,765,761,762,547,396,545,764],"class_list":["post-11605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-jerusalem-ottolenghi-en","tag-lebanese-cuisine","tag-mejadra-en","tag-ottolenghi-en","tag-recipes","tag-stefania-corrado-en","tag-stefania-corrado-en-2","tag-yotam-ottolenghi-en"],"yoast_head":"\nIngredients:<\/em><\/strong><\/h3>\n\n
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Procedure<\/em><\/strong><\/h4>\n\n
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