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 ?
Most bags of brown lentils are just labeled “lentils” because they are the most common type. That being said, it’s NOT green or red lentils., but brown. But if you’re looking for the word “brown” you might not find it.
Does this recipe freeze well?
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….
Yes, of course, use the type of rice you like. Basmati will be fine.
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!
It seems that the rice still needs the same amount of time, even if the lentils are precooked. But we still love precooked lentils for other uses (i.e. cauliflower rice mejedra ;).
Looks awesome! I’ve been doing a shortcut version for a while. Combine TJ microwave rice with the bagged ready cooked lentils (rinsed) add some salt. Top with sauteed onions. I like to top mine with techina instead of yogurt. Sooo good with crispy salmon!!
This was sooooo yummy. Came out even better than when I make it in a pot!! Thank you so much!!
I’m thinking of making this for meal train! Would it work with brown rice? How would I adjust the recipe? Or should I just stick to the jasmine…
It will work, it will just take longer to cook!
This is brilliant. I never make mejadara because of all the pots…thanks for another great life hack!
Love it! I was never able to get it right in a pot until I started doing it this way. been doing it with brown rice for a while now. Comes out perfect. Next to share with the world… jibben!
Delicious! I made it with red lentils and sprinkled garlic powder and turmeric on top. Looks like vermicelli and tastes like rice pilaf!
Can I halve this? If so, how much water?
Yes, half.
How many fresh onions? Not sure if I can find frozen cubes. Thanks!
A lot 🙂 . The more the better. Seriously, though, it’s not one. At least 2 large sweet.