Allergens
Lactose
SulfietJerusalem Mejadra
June is our newest colleague in the kitchen and she brings great inspiration! Like this Middle Eastern dish, with the warm flavours of cardamom, cinnamon, turmeric, and cumin, which are used to prepare the rice and lentils. We fry the onions until golden brown and soft, adding a sweet taste. The roasted cherry tomatoes and fennel provide beautiful colours on your plate! The yoghurt dip with lemon zest and fresh mint adds a refreshing touch to the Mejadra.
Fennel, cherry tomatoes, white onion, garlic, lemon zest, fresh mint, green lentils, chickpeas, turmeric, homemade garam masala (coriander seeds, cumin seeds, green cardamom, black pepper, cinnamon, fennel seeds, bay leaf, cloves), yoghurt, basmati rice, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, sulfiet.
MicrowaveMarleen's choice
Heat the mejadra (rice with lentils) and vegetables for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the yoghurt dip (cold).
Oven — 200°C, 15-30 min
Heat the mejadra (rice with lentils) and vegetables for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the yoghurt dip (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g