Rating: 1.5 stars
3 Ratings
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  • 2 star values: 2
  • 1 star values: 1

Megadarra (me-ga-DAR-ra) is immensely popular in Egypt, as it is in the rest of the Arab world. (Elsewhere, the dish is pronounced mu-jah-DRA.) It's served either warm or at room temperature as a mezze, or appetizer, often accompanied by yogurt. Large quanities of dark caramelized onions are the best part.

Recipe by Cooking Light October 2001

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Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell

Recipe Summary test

Yield:
11 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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  • Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onion; cover and cook 15 minutes or until soft, stirring occasionally. Uncover and increase heat to medium; cook 25 minutes or until golden brown, stirring occasionally. Keep warm.

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  • While onion cooks, bring 4 1/2 cups water to a boil in a large saucepan. Add lentils; cook 20 minutes or until tender. Stir in 1/2 cup caramelized onion, rice, salt, and pepper. Cover, and cook 25 minutes or until lentils and rice are tender. Spoon lentil mixture into a shallow dish; top with remaining onion. Drizzle 1 tablespoon oil over lentils.

Nutrition Facts

222 calories; calories from fat 22%; fat 5.4g; saturated fat 0.8g; mono fat 3.7g; poly fat 0.6g; protein 8.5g; carbohydrates 35.6g; fiber 8.3g; iron 3.1mg; sodium 222mg; calcium 34mg.
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