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.

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Ingredients

Name: Recipe: Mejadra with black-eyed peas
Prep time: 30 min
Cook time: 1 min
Yield: 4
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

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