Make Ahead
Sephardic Megedarra with Garlicky Brown Rice Pilaf
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20 Reviews
Marielle D.
October 12, 2019
I make mejedra once a week in my house! The best ! Mid it with salad with “Syrian dressing” lemon cumin salt and oil and you’ve got yourself the best dinner !
Also, if you like Sephardic food and I mean real Syrian Sephardic recipes from way back when I would check out Aromas of Aleppo by Poopa Dweck!
Also, if you like Sephardic food and I mean real Syrian Sephardic recipes from way back when I would check out Aromas of Aleppo by Poopa Dweck!
creamtea
December 13, 2021
Yes, Aromas of Aleppo is a beautiful book, (I own it!). We make this frequently (just made it last night). These days, I sometimes use the Instant Pot to make the rice (19-20 minutes for brown rice) and a regular pot to make the lentils on the stovetop since the timing (20 minutes) is about the same.
judy
November 10, 2015
While these recipes look amazing, and i make versions of them frequently, they don't really have enough garlic. Once garlic, like onion or other alliums, is sauteed, it becomes sweet and nutty. I would also mince fresh garlic in and stir it in at the end. supporting notes from the sautéed garlic and true garlic flavor from the minced fresh garlic stirred in. I LOVE garlic, and it takes a lot more than this for me to be satisfied. Alton Brown once said on one of his "Good Eats" episodes, if one wants real garlicky flavor of fresh garlic without using garlic cloves, the granulated is the best way to go. Cheap, easy to regulate, and very garlic forward. I use about 1/2 a pound a month, and there are only two of us to coo for right now!
MizF
September 24, 2014
Never saw a recipe asking for fresh bay leaves before, so I did some web research. http://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html says "in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into." So is it the spicier California bay that you recommend for this recipe?
creamtea
September 24, 2014
Now, I recommend true (Turkish) bay, which are now much more available in markets than previously. On the East coast, Fairway and Whole Foods often stock them in the produce section (often in small rectangular plastic "clamshell" containers. I have tried the eucalyptus-like California bay as well, but it is decidedly different.
Emily
December 12, 2021
I am not sure, but I have a”bay laurel” that I planted in my garden. It’s a lovely evergreen plant, and we use the leaves both fresh and dried. I wish I knew which one it is! We are in southern Texas, but it survived even our deep freeze last winter. It also makes a good tisane.
creamtea
December 13, 2021
I gave a bay laurel to my parents back when they had their house. It grew so big and it was such a boon to be able to step outside and pick fresh leaves! I used to cut branches and put them in my suitcase to bring back with me. Luckily fresh bay leaves are now available in markets near me.
Ashley M.
December 15, 2013
I was looking for a recipe that would fill my weekly vegetarian dinner slot WITHOUT me having to run out for a million different ingredients - I can't wait to make this recipe this week! It all sounds so delicious!! I'll be serving it with some oven-roasted heirloom carrots and maybe a slice or two of avocado.
Valentina S.
October 4, 2013
I can't wait to try this! I'm sure the addition of some spices would make sense in here. Thanks for sharing!
Aliwaks
August 26, 2013
I made something very similar to this a few weeks ago, and we turned the leftovers into the best veggie burgers! I had about 3 cups left over ...blended about a cup with an egg and some grated carrots + fresh parsley & cilantro... added that to the other 2 cups mixed it up, made into patties, and sauteed them in olive oil.... fab in a pita w some Zhug a drizzle of yoghurt & pickles
creamtea
August 26, 2013
mmmm, I have done that with leftover chickpea stew, must try with megedarra next time!
Hayley7846
March 2, 2012
This is a great middle eastern recipe. I hope I could try this one soon and share it with my friends at blog.gourmetrecipe.com
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