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!
