Mejadra from 'Jerusalem'
- 1 1/4 cups/250 g green or brown lentils
- 4 medium onions (1 1/2 lb/700 g before peeling)
- 3 tablespoons all-purpose flour
- about 1 cup/250 ml sunflower oil
- 2 teaspoons cumin seeds
- 1 1/2 tablespoons coriander seeds
- 1 cup/200 g basmati rice
- 2 tablespoons olive oil
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon sugar
- 1 1/2 cups/350 ml water
- Salt and freshly ground black pepper
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