Jerusalem Mejadra

June is our newest colleague in the kitchen and she brings great inspiration right away! 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 flavour. 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.

Jerusalem Mejadra

fennel, cherry tomatoes, white onion, garlic, lemon [sulphites], fresh mint, preserved lemon, green lentils, chickpeas, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), cinnamon, cumin seeds, turmeric, yoghurt [lactose, milk], basmati rice, baking soda, 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

Preheat 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 be used in the oven, transfer to an oven dish.

Energy100,29 kcal

Fat2,28 g

of which saturated0,44 g

Carbohydrates14,36 g

Dietary fibre3 g

Protein4,02 g

Salt0,44 g

Average weight: 540 g