Mejadra, Otolengi recept ,sočivo, pirinač i luk* Otolenghi lentils,rice and onions

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Imala sam knjigu recepata Otolengija, već izvesno vreme , a sad sam se posle nekog njegovog jela koji sam probala kod drugarice, odlučila da i isprobam neke recepte. Slažem se uglavnom sa njegovim stavom da je povrće nepravedno gurnuto u priloge i da se većinom smatra kao dosadno za spremanje. 

Ovo se naravno dosta promenilo sa popularnošću vegeterijanske kuhinje. Iako nisam vegeterijanac volim neke stavri koje se spremaju sa povrćem i budu glavno jelo.

Ovo naprimer je toliko jednostavno da će vas ukus na kraju ipak jako iznenaditi

Sastojci

1 1/4 šolje sočiva
700 g  crnog luka ( ja sam koristila crveni)
3 Kašike ulja
3 Kašike brašna
250 ml ( 1 šolja) ulja
2 kačičice kima ( cumin) u zrnu
1 1/2 kašičica korijandera u zrnu
 200 g basmati pirinča (1 šolja)
2 Kašike maslinovog ulja
1/2 kašičice kurkume
1 1/2 kašičica najgvirca
1 1/2 kašičica cimeta
1 kašičica šećera
350 ml vode ( 1 1/2 šolja)
so i sveže mleven crni biber

Priprema

Luk

Isečemo luk na listove srednje debljine. Pospemo brašnom.
U dubljoj šerpici zagrejemo ulje i ispečemo luk. Na srednjoj temperaturi , razdelimo na manje količine da ne bi smo pretrpali pa kuvali luk umesto da ga pržimo.

Sočivo

Kuvamo u slanoj vodi oko 15 minuta. Ja vodu kad ocedim sočivo ne bacim, nego koristim kad kuvam pirinač

Pirinač

U maslinovo ulje stavimo zrna korijandera i kima , pa propržimo nekoliko minuta na srednjoj temperaturi. Dodamo pirinač i promešamo.
Dodamo sočivo, ostale začine , so i biber i vodu i kuvamo.
Prvo pustimo da provri, pa zatim smanjomo tempearuturu, poklopimo i kuvamo 10 do 12 minuta, dok se sva tečnost ne upije

Pre serviranja umešamo 2 /3 crnog prženog luka pa serviramo , posipajući malo crnog luka i ako želite svežeg korijandera.

Možete poslužiti i sa malom zelenom salatom


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Mejadra

I have Ottolenghi's cookbook for some time, but it was not till I ate one of his dishes at a friends place, that I decided to try some recipes.

I agree with him on the subject of injustice that is done to vegetables, mostly considered as a boring side dish. Lucky this view changed somewhat with the popularity of vegetarian food but still not widely enough. I am not vegetarian although I do strive to make surečy once and sometimes 2 times a week meatless day

And the following recipe in all its simplicity will surprise you in how tasty it is

Ingredients

• 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

Create

Heat the sunflower oil in a medium-sized heavy-based saucepan. When very hot,
 carefully add a third of the sliced onion. Fry for five to seven minutes,
stirring occasionally with a slotted spoon until the onion takes on a nice,
 golden-brown color and turns crispy. Use the spoon to transfer the onion to
 a colander and sprinkle with salt. Repeat with two more batches of onion.



Meanwhile, put the lentils in a small saucepan, cover with plenty of water, bring to
a boil and cook for 12-15 minutes, or until the lentils have softened but still
have a little bite. Drain into a colander.

Wipe clean the saucepan in which you fried the onion and drop in the cumin and coriander

 seeds. Place over a medium heat and toast the seeds for a minute or two, until they release

 those distinctive aromas. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar,

 half a teaspoon of salt and plenty of black pepper. Stir to coat the rice with oil, then 

add the cooked lentils and water. Bring to a boil,