Majadra

Photo: Jill Schweber

This is such a wonderful dish, both healthy, beautiful and filled with oriental flavors. Majadra is an ancient dish served throughout the Middle East, most commonly as a side, but also as a main and popular among vegetarians. If you never tried freekeh before, you're in for a pleasant surprise. Freekeh has a very special and smoky flavor, unlike any other wheat. We strongly recommend you to give this dish a go!

Majadra

1 cup freekeh
2 large onions
1 cup black lentils
2 tablespoons olive oil
1 teaspoon oriental cumin
1 teaspoon cardemom
1 teaspoon paprika

salt&pepper 

2 onions, sliced and caramelized
2 large beets, pre-cooked and cubed

1 cup of yogurt

Instructions
Before getting started, soak the freekeh for 2-3 hours and then strain. 

1. Bring water to a boil and add half an onion and the lentils. Cook for about 15 minutes or until "al dente", then strain and remove the onion. 

2. Chop the remaining onion. In a large pan, heat up the oil and add the onion. Cook for a few minutes until the onion receives a nice color, add the spices, salt and pepper and mix it proper. Add the freekeh and combine well. 

3. In a large pot, add the freekeh mix, the lentils and 1 1/4 cup of boiling water. Cover and cook on low heat for about 15 minutes. 

4. Serve with fried onion, yogurt and beets.

 

© 2013 Jill Schweber and Channa Waje, all rights reserved