Mujaddara with Harissa Cherry Tomatoes & Cucumber Yogurt
classic Levantine rice & lentils with fried onions
There is a new ingredient in your box! This harissa from Hello Harissa is a spicy, aromatic blend of chili and spices - perfect for adding flavour to curries, meats and sauces.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Basmati rice
½ pack
Lentils
(May be present: Gluten)
¼ piece
Cucumber
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ sachet(s)
Ground cumin
1 teaspoon
Ground turmeric
125 g
Red cherry tomatoes
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
½ piece
Garlic
½ sachet(s)
Hello Harissa
½ piece
Onion
20 g
Onion chutney
¾ teaspoon
Ground cinnamon
¼ piece
Lime
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
250 milliliters
Low sodium vegetable stock
Nutrition Values
Utensils
Cooking Steps
- Heat the oven to 200°C..
- Prepare the stock in a pot or saucepan. Add the rice, cumin, cinnamon and turmeric.
- Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- Crush or mince the garlic in the meantime.
- Transfer the cherry tomatoes to a parchment-lined baking sheet and drizzle with olive oil.
- Add the balsamic vinegar, the honey, the Hello Harissa* and half the garlic. Season with salt and pepper, then toss well to coat.
- Roast in the oven for 10 - 15 minutes.
- In the meantime, drain and rinse the lentils. Slice the onion into half rings.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion for 4 minutes, then add the onion chutney and fry for 1 more minute. Season with salt and pepper.
- Transfer the lentils to the rice and mix well to combine.
- Finely dice the cucumber and roughly chop the fresh herbs.
- Cut half of the lime into wedges and juice the rest into a bowl.
- To the lime juice, add the cucumber, the yogurt, the rest of the garlic and half of the herbs. Mix well and season to taste with salt and pepper.
- Serve the mejadra on deep plates. Top with the onions, cucumber yogurt and cherry tomatoes.
- Garnish with the rest of the fresh herbs.
- Serve the lime wedges alongside.
