Great Kitchen

This has to be one of the best store cupboard meals EVER, and a pure Middle Eastern / Cypriot gem of a dish. Also known as Mujaddara,  majadra ,  mejadra ,  moujadara ,  mudardara , and  megadarra, INGREDIENTS  3 tbsp olive oil 3 tbsp veg / sunflower / rapeseed oil 2 large onions, finely sliced (for garnish) 2 onions, finely diced 3/4 tsp cumin  3/4 tsp mixed spice  1/2 tsp black pepper 1/4 tsp turmeric  1/4 tsp pul biber  150g dried, uncooked lentils green or brown), check for stones, washed well, drained 400ml water (for lentils) 150g easy cook long grain rice, washed really well, drained fully to rid excess starch Another 500ml water (for lentils and rice) 1 tsp salt METHOD Add oil (you can use slightly less or more but the amounts above are a guide to get the onions crispy) to a pan on a medium to high heat and when hot, add thinly sliced onions.  Cook for at least 15-20 mins, stirring regularly so they don’t burn, until fully c...

INGREDIENTS 3 tbsp sunflower / veg / rice bran / tsp rapeseed oil  4 tbsp crushed vermicelli  1 mugful Easy Cook Long Grain Rice, (pour into a sieve, wash well with cold water and leave to drain) 1 chicken of vegetable stock cube dissolved in 2 1/2    mugfuls boiling water (use same sized mug as the rice)  METHOD Add 2 tbsp oil to a medium saucepan on a medium heat.  Add the vermicelli (you can buy the vermicelli in rounds or already cut up in small pieces) to the pan and brown, stirring continuously.  Take off heat, allow to cool down for a min or two. Add the washed/drained easy cook rice into the pan and stir so that the rice is coated in the oil and the vermicelli and rice are amalgamated.  Pour in the stock (make sure you use the same sized mug as the rice to measure the stock quantities) to the pan and return to hob on a med-low heat. Give a little stir, then cook for about 10-12 mins or until stock has almost fully evaporated (little bubble...