Mejadra (Rice and Lentils with Crispy Onions)

Heat 1 tbsp of the oil in a pot and fry the lentils200 g for 3–4 minutes, stirring all the time, until the first ones start to scorch.

Stir in 1 tsp salt, the baharat1 tsp, cumin1 tsp and half the cardamom.

Add 500 ml of the water and cover. Bring to a boil, then simmer for about 20 minutes until the water is absorbed.

In a second pot, fry the rice200 g in 1 tbsp oil for 3–4 minutes, stirring, until the grains change colour.

Add the remaining salt, the black pepper½ tsp and the rest of the cardamom.

Add the remaining 500 ml water and cover. Bring to a boil, then simmer for 5 minutes. Turn off the heat and leave it covered for another 10 minutes.

Cut the onion1 into thin strips, about 0.5 × 4 cm.

Fry the onion in the remaining 3 tbsp oil until crisp and deep golden brown. It takes a while, and that is where the flavour comes from.

Mix the lentils and rice (about 2 parts lentils to 1 part rice keeps it moist) and pile the fried onions on top.