Cyprus-Forum.com

[halil]

and finally getting ready ............ yogurt and gollandro + roka and tomatoes salad with çakızdez...........

Made in Cyprus .............. home made ..............

[denizaksulu]

Description :

Mücendra(Turkish Cypriot), Mujaddara (Arabic: مجدرة‎, Cypriot Greek: Μουκέντρα), also known as mejadra or mudardara, consists of cooked lentils together with wheat or rice, garnished with onions that have been sauteed in vegetable oil


Cooked lentils are popular all over the Middle East and form the basis of many dishes. Mujaddara is a popular Levantine dish, and may be served on its own or with other vegetables and side dishes: it is equally good hot and cold. This dish is a main staple of the Syrian, Lebanese and Palestinian diet today, both in the Middle East and in America. At one time it was regarded as a poor man's dish, but today it is considered a high protein, balanced healthy food by many Americans.

It has two variants, yellow and brown. Red split lentils are used in the yellow one, and green lentils are used in the brown one.







Mücendra Recipe :

Serves: 4
Difficulty: easy
Prep & Cook time: 1 hour

1 cup brown lentils
3/4 cup long grain rice
2 cups chopped onion
2 tbs cumin
1 tbs salt
2 tbs olive oil
4 cups water
Sauted onions or parsley for garnish

In a 3 or 4 quart pot, turn the heat on medium heat and add the olive oil then the onions, cook for about 5-6 minutes until brown and caramelized. Add the rice and lentils and stir with the onions, add the 4 cups of water and stir. Add the salt, stir and then cover and let cook on medium/low heat for about 40 minutes, stir in between. After 40 minutes add the cumin and cook for another 15 minutes and add another cup of water if necessary, cook until lentils are no longer hard. Spread the mujaddara in a plate and top with caramelized brown sauted onions in butter. Serve with yogurt or salad.

The Terkish Sibriyet version does not contain lentils but loadsa onions instead.

I love mücendra pilav very very much!

Thanks for the recipe Insan, but my family from Kophinou to Kivisili always cooked Mucendra with lentils. Or were you joking?


Also a touch of cinnamon will do nicely.

of course, without lentil it would be an onion&rice pilafi.

Who was it that said,

'The Terkish Sibriyet version does not contain lentils but loadsa onions instead. '?

Amma deli edeceng beni galiba!!

[halil]

R those dolmas rounded in dark green leaves pazi dolmas, or? Be Halil make some badadez, domadez and onion dolmas too... I extremely like those 3 kinds of dolmas...

Not pazi ........... vineleaves......

[halil]

Description :

Mücendra(Turkish Cypriot), Mujaddara (Arabic: مجدرة‎, Cypriot Greek: Μουκέντρα), also known as mejadra or mudardara, consists of cooked lentils together with wheat or rice, garnished with onions that have been sauteed in vegetable oil


Cooked lentils are popular all over the Middle East and form the basis of many dishes. Mujaddara is a popular Levantine dish, and may be served on its own or with other vegetables and side dishes: it is equally good hot and cold. This dish is a main staple of the Syrian, Lebanese and Palestinian diet today, both in the Middle East and in America. At one time it was regarded as a poor man's dish, but today it is considered a high protein, balanced healthy food by many Americans.

It has two variants, yellow and brown. Red split lentils are used in the yellow one, and green lentils are used in the brown one.







Mücendra Recipe :

Serves: 4
Difficulty: easy
Prep & Cook time: 1 hour

1 cup brown lentils
3/4 cup long grain rice
2 cups chopped onion
2 tbs cumin
1 tbs salt
2 tbs olive oil
4 cups water
Sauted onions or parsley for garnish

In a 3 or 4 quart pot, turn the heat on medium heat and add the olive oil then the onions, cook for about 5-6 minutes until brown and caramelized. Add the rice and lentils and stir with the onions, add the 4 cups of water and stir. Add the salt, stir and then cover and let cook on medium/low heat for about 40 minutes, stir in between. After 40 minutes add the cumin and cook for another 15 minutes and add another cup of water if necessary, cook until lentils are no longer hard. Spread the mujaddara in a plate and top with caramelized brown sauted onions in butter. Serve with yogurt or salad.

The Terkish Sibriyet version does not contain lentils but loadsa onions instead.

I love mücendra pilav very very much!

Thanks for the recipe Insan, but my family from Kophinou to Kivisili always cooked Mucendra with lentils. Or were you joking?


Also a touch of cinnamon will do nicely.

of course, without lentil it would be an onion&rice pilafi.

Who was it that said,

'The Terkish Sibriyet version does not contain lentils but loadsa onions instead. '?

Amma deli edeceng beni galiba!!

Deniz .... u have alergi .... sibiryalı gardaşlara garşı ....bizim yog gıbrısta ...onlarda gardaşcığmızdırlar.

[denizaksulu]

Description :

Mücendra(Turkish Cypriot), Mujaddara (Arabic: مجدرة‎, Cypriot Greek: Μουκέντρα), also known as mejadra or mudardara, consists of cooked lentils together with wheat or rice, garnished with onions that have been sauteed in vegetable oil


Cooked lentils are popular all over the Middle East and form the basis of many dishes. Mujaddara is a popular Levantine dish, and may be served on its own or with other vegetables and side dishes: it is equally good hot and cold. This dish is a main staple of the Syrian, Lebanese and Palestinian diet today, both in the Middle East and in America. At one time it was regarded as a poor man's dish, but today it is considered a high protein, balanced healthy food by many Americans.

It has two variants, yellow and brown. Red split lentils are used in the yellow one, and green lentils are used in the brown one.







Mücendra Recipe :

Serves: 4
Difficulty: easy
Prep & Cook time: 1 hour

1 cup brown lentils
3/4 cup long grain rice
2 cups chopped onion
2 tbs cumin
1 tbs salt
2 tbs olive oil
4 cups water
Sauted onions or parsley for garnish

In a 3 or 4 quart pot, turn the heat on medium heat and add the olive oil then the onions, cook for about 5-6 minutes until brown and caramelized. Add the rice and lentils and stir with the onions, add the 4 cups of water and stir. Add the salt, stir and then cover and let cook on medium/low heat for about 40 minutes, stir in between. After 40 minutes add the cumin and cook for another 15 minutes and add another cup of water if necessary, cook until lentils are no longer hard. Spread the mujaddara in a plate and top with caramelized brown sauted onions in butter. Serve with yogurt or salad.

The Terkish Sibriyet version does not contain lentils but loadsa onions instead.

I love mücendra pilav very very much!

Thanks for the recipe Insan, but my family from Kophinou to Kivisili always cooked Mucendra with lentils. Or were you joking?


Also a touch of cinnamon will do nicely.

of course, without lentil it would be an onion&rice pilafi.

Who was it that said,

'The Terkish Sibriyet version does not contain lentils but loadsa onions instead. '?

Amma deli edeceng beni galiba!!

Deniz .... u have alergi .... sibiryalı gardaşlara garşı ....bizim yog gıbrısta ...onlarda gardaşcığmızdırlar.

Halil, I have no allergies as you describe against my brothers.

Simdi agzimin tadini bozma./ Dont ruin the 'taste in my mouth now. I am going to have some fasulya yahni. I will dream of the Enginar Dolmasi.

[insan]

Description :

Mücendra(Turkish Cypriot), Mujaddara (Arabic: مجدرة‎, Cypriot Greek: Μουκέντρα), also known as mejadra or mudardara, consists of cooked lentils together with wheat or rice, garnished with onions that have been sauteed in vegetable oil


Cooked lentils are popular all over the Middle East and form the basis of many dishes. Mujaddara is a popular Levantine dish, and may be served on its own or with other vegetables and side dishes: it is equally good hot and cold. This dish is a main staple of the Syrian, Lebanese and Palestinian diet today, both in the Middle East and in America. At one time it was regarded as a poor man's dish, but today it is considered a high protein, balanced healthy food by many Americans.

It has two variants, yellow and brown. Red split lentils are used in the yellow one, and green lentils are used in the brown one.







Mücendra Recipe :

Serves: 4
Difficulty: easy
Prep & Cook time: 1 hour

1 cup brown lentils
3/4 cup long grain rice
2 cups chopped onion
2 tbs cumin
1 tbs salt
2 tbs olive oil
4 cups water
Sauted onions or parsley for garnish

In a 3 or 4 quart pot, turn the heat on medium heat and add the olive oil then the onions, cook for about 5-6 minutes until brown and caramelized. Add the rice and lentils and stir with the onions, add the 4 cups of water and stir. Add the salt, stir and then cover and let cook on medium/low heat for about 40 minutes, stir in between. After 40 minutes add the cumin and cook for another 15 minutes and add another cup of water if necessary, cook until lentils are no longer hard. Spread the mujaddara in a plate and top with caramelized brown sauted onions in butter. Serve with yogurt or salad.

The Terkish Sibriyet version does not contain lentils but loadsa onions instead.

I love mücendra pilav very very much!

Thanks for the recipe Insan, but my family from Kophinou to Kivisili always cooked Mucendra with lentils. Or were you joking?


Also a touch of cinnamon will do nicely.

of course, without lentil it would be an onion&rice pilafi.

Who was it that said,

'The Terkish Sibriyet version does not contain lentils but loadsa onions instead. '?

Amma deli edeceng beni galiba!!

I was expecting Bill C as a yerro Gibriyagi to correct the mistake.

[halil]

Description :

Mücendra(Turkish Cypriot), Mujaddara (Arabic: مجدرة‎, Cypriot Greek: Μουκέντρα), also known as mejadra or mudardara, consists of cooked lentils together with wheat or rice, garnished with onions that have been sauteed in vegetable oil


Cooked lentils are popular all over the Middle East and form the basis of many dishes. Mujaddara is a popular Levantine dish, and may be served on its own or with other vegetables and side dishes: it is equally good hot and cold. This dish is a main staple of the Syrian, Lebanese and Palestinian diet today, both in the Middle East and in America. At one time it was regarded as a poor man's dish, but today it is considered a high protein, balanced healthy food by many Americans.

It has two variants, yellow and brown. Red split lentils are used in the yellow one, and green lentils are used in the brown one.







Mücendra Recipe :

Serves: 4
Difficulty: easy
Prep & Cook time: 1 hour

1 cup brown lentils
3/4 cup long grain rice
2 cups chopped onion
2 tbs cumin
1 tbs salt
2 tbs olive oil
4 cups water
Sauted onions or parsley for garnish

In a 3 or 4 quart pot, turn the heat on medium heat and add the olive oil then the onions, cook for about 5-6 minutes until brown and caramelized. Add the rice and lentils and stir with the onions, add the 4 cups of water and stir. Add the salt, stir and then cover and let cook on medium/low heat for about 40 minutes, stir in between. After 40 minutes add the cumin and cook for another 15 minutes and add another cup of water if necessary, cook until lentils are no longer hard. Spread the mujaddara in a plate and top with caramelized brown sauted onions in butter. Serve with yogurt or salad.

The Terkish Sibriyet version does not contain lentils but loadsa onions instead.

I love mücendra pilav very very much!

Thanks for the recipe Insan, but my family from Kophinou to Kivisili always cooked Mucendra with lentils. Or were you joking?


Also a touch of cinnamon will do nicely.

of course, without lentil it would be an onion&rice pilafi.

Who was it that said,

'The Terkish Sibriyet version does not contain lentils but loadsa onions instead. '?

Amma deli edeceng beni galiba!!

Deniz .... u have alergi .... sibiryalı gardaşlara garşı ....bizim yog gıbrısta ...onlarda gardaşcığmızdırlar.

Halil, I have no allergies as you describe against my brothers.

Simdi agzimin tadini bozma./ Dont ruin the 'taste in my mouth now. I am going to have some fasulya yahni. I will dream of the Enginar Dolmasi.

I was wondering from where that Osurug was coming ....... It was from landın............. Fasulyaaaaaaaaa !!!!!!!!!!!!!!

[SSBubbles]

Thanks for the recipe insan - this is one I will definitely attempt! One question though, would you steep your lentils and rice in water first to help them soften? Cheers!

[insan]

Thanks for the recipe insan - this is one I will definitely attempt! One question though, would you steep your lentils and rice in water first to help them soften? Cheers!

No Bubbles, u don't need to steep them in water... though the recipe I posted is a bit westernized style. TC style mücendra pilavi is cooked a bit differently and it has a slightly different look but I assure u it's the most palatable delight! Cheers!

[zan]

I hate you guys.....11 o'clock and I am now hungry

I like my Mucendra Pilav with lots of Suzme Yogurt....I can't believe my mouth is watering!!!