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Recipes

Recipe: Mejadra with black-eyed peas

Budget-friendly, full of flavour and packed with Rosh Hashanah symbolism

September 1, 2022 13:31
BLAKE EZRA TAAMRH2019 087
1 min read

Cook: 1 hours plus resting time

Serves: 4

Mejadra and its crowd-pleasing status has kept it popular for centuries. It’s mouth-watering and savoury — and that’s even before we add caramelised onions. In honour of Rosh Hashanah we have swapped the lentils for black eyed peas, which are a traditional Rosh Hashanah food.

Method:

  • For caramelised onions: in a large sauté pan, heat the oil, add the onions, stirring occasionally, and fry until very dark mahogany coloured, but not burnt (up to 45 minutes – but worth the effort).

  • For the black-eyed peas: Place the them in a bowl and cover with a litre of cold water. Soak for at least 6 hours and up to 24 and then rinse with cold water.

  • Combine the peas, cinnamon, ginger, onion, and garlic in a medium pan over a medium flame, add 1 litre of water.

Ingredients

For the onions:
4 onions, halved and thinly sliced
3 tbsp vegetable oil
For black-eyed peas:
200g dried black-eyed peas
1 cinnamon stick
2 cm piece of fresh ginger, unpeeled
½ onion, unpeeled
1 bulb garlic halved through the horizon
For rice:
2 tbsp vegetable oil
½ onion, chopped very finely
200g white long grain rice
1 tbsp Baharat spice
1 tsp salt
A few grinds of black pepper