If you’ve already been making this traditional rice and lentil dish, you will never make it in a pot again. And if you never tried it, you will still love it!
Mejadra looks so simple…but it’s so good. It’s a traditional Syrian dish that’s often prepared during the Nine Days because it’s filling (lentils are so nutritious), delicious, and satiating.
Even though Syrian Jews do eat it year round, it is especially appropriate this time of year as lentils, because they are round, are symbolic of mourning as their round shape represents the “cycles of life.” The same goes with pita bread.
But this version of the recipe was discovered when Susan Zayat (@hungrymom) walked into Lynne Zafarani’s house. Susan tasted it and said it was the best Mejadra she ever had!
What was Lynne’s secret? It wasn’t any special spices (there are some more complicated versions with lots of spices).
Lynne told Susan that it was the simplest Mejadra she ever made. Oven baking the dish simply yielded the perfect texture and blending of flavors.
So…if you’ve always been making Mejadra, try this version now. And if you’ve never made it, you will still love it!
Start by adding the dried lentils to a 9 x 13-inch baking pan.
Add 1 cup of hot water.
Then add the rice.
Add the salt and oil…
… and mix everything together.
Now this is our little twist. Traditionally, Mejadra is served topped with lots of crispy fried onions (not the packaged kind…actual onions sautéed in a generous amount of oil). But we know that baking the Mejadra WITH lots of onions (instead of adding them at the end) will bring the flavor of the whole dish up. And, unlike fresh onions, these frozen onion cubes will disintegrate better into the dish and little kids will be less likely to notice the pieces. So we’re adding a whole package of frozen onion cubes. A (14 ounce) can of canned sautéed onions will also work.
Add the water…then cover and bake.
Once it comes out of the oven, just mix and fluff it up a bit.
You can add additional salt at this point if you feel you need it, but that’s according to each person’s taste.
Top with sour cream (or plain Greek yogurt or regular yogurt for a healthier option) and enjoy while hot and steamy!
9×13 Rice and Lentils / Mejadra
Ingredients
- 1 cup lentils
- 1 cup hot water
- 2 cups jasmine rice
- 3 tbsp oil
- 1 tbsp salt
- 1 6 oz package frozen onions (OR fresh onions, fried in a generous amount of oil)
- 4 cups water
Instructions
- Add all ingredients to a 9×13-inch pan. Cover and bake at 350°F for 1 1/2 hours.
What type of lentils ?
Yes I second the question- would love to know which to make. Thinking to make this for shabbos shalosh seudos and bring to room temperature.
Also, can I use basmati rice?
I tried basmati rice for the chicken and rice recipe you posted a while back (amazing recipe- I make it all the time) and I preferred the basmati to the jasmine rice so that’s what I buy now… if I have to buy jasmine rice I will literally need a whole shelf in my fridge for all my rice lol – reg white, brown, sushi, basmati….
Now the question is.. mejadra or enjedra?
Nothing better than a fresh bowl of it with sour cream
last couple years I’ve been making my majedra this way (likely inspired by your 9×13 rice posts) and sometimes to cut the cooking time I’ll do the precooked lentils that come in a bag. Can’t wait to try it with the frozen onions!