December 06, 2023
Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. Mejadra tastes especially good on a cold evening, when the sweet aroma of frying onions sets your tummy rumbling. This version of mejadra uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils. |
Try serving with steamed greens drizzled with tahini, lemon, olive oil and sea salt. The flavour of the grains becomes even tastier after a few days, so don’t be afraid to make a big batch. Simply reheat it in a frying pan with a little olive oil.
Read the recipe through before you start, as there are a few different parts to the dish which you can prepare at the same time.
Serves 5 to 6
Ingredients
For the shallots
For the seasoning and toppings
|
MethodFor the pilau mix
For the shallots
To serve
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June 19, 2025
Baguettes to feed 185? James Taylor's Millet & Emmer Baguettes combine the sweet, nutty flavours of wholemeal flour with the airy structure of a well-fermented dough. Made with a mix of emmer flour and red millet flour, balanced by strong white wheat for structure, they deliver a flavourful, beautifully textured crust and a soft, open crumb. Naturally leavened and slow-fermented for depth of flavour, this recipe makes around 12 baguettes, perfect for feeding events or schools.
June 17, 2025
Danka Jandric's salad of lentils and spelt with caramelised vegetables, feta, blanched asparagus, pumpkin seeds and a lemon-vinegar vinaigrette is hearty and filling but also refreshing and zingy!
June 13, 2025
This vibrant take on the classic South Asian kitchari brings together split peas and pearled spelt for a protein and fibre-rich base, paired with seasonal vegetables and deeply aromatic spices.
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