x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Megadarra from The New Book of Middle Eastern Food by Claudia Roden

  • long grain rice
  • green lentils
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CandyB on August 15, 2013

    Delicious, but make sure the onions are caramelised

  • mama_c on April 20, 2013

    Try the 'boil' technique for rice... add raw rice to boiling liquid, boil down to the point where the water level is even with the top of the rice and 'holes' start to form, then turn down the heat to barely simmer for about 5 minutes (longer for brown rice), then turn very low or off and cover for at least another 5 minutes.

  • britt on April 21, 2011

    I both love this recipe and am frustrated by it because my rice is always either undercooked or gummy. I may give up and cook the rice separately.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.