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CY National Drink & Food-5- Mucendra Pilavi

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CY National Drink & Food-5- Mucendra Pilavi

Postby insan » Sun Oct 25, 2009 1:43 pm

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! :D




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Re: CY National Drink & Food-5- Mucendra Pilavi

Postby denizaksulu » Sun Oct 25, 2009 2:47 pm

insan wrote: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! :D




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


Also a touch of cinnamon will do nicely. :lol:
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Postby halil » Sun Oct 25, 2009 3:28 pm

in one hour time dolma's will be ready..........
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Re: CY National Drink & Food-5- Mucendra Pilavi

Postby insan » Sun Oct 25, 2009 3:30 pm

denizaksulu wrote:
insan wrote: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! :D




Image



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


Also a touch of cinnamon will do nicely. :lol:


:lol: of course, without lentil it would be an onion&rice pilafi. :lol:
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Postby halil » Sun Oct 25, 2009 3:40 pm

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Postby halil » Sun Oct 25, 2009 3:48 pm

sorry i have to resize the pictures.
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Postby insan » Sun Oct 25, 2009 3:49 pm

Whta's that white thing u covered the top of ginaras be Halil?
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Postby halil » Sun Oct 25, 2009 3:49 pm

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Postby insan » Sun Oct 25, 2009 3:54 pm

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... :D
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Postby halil » Sun Oct 25, 2009 3:56 pm

insan wrote:Whta's that white thing u covered the top of ginaras be Halil?


Onion dolmades Re Insan .......... did u teste before .... Dolmades can be done from spondo Potato also Auburgine(egg plant)'s too.

My wife makes the dolmades not me ........... also she makes dolmades and kolakas in same pan .(she puts the kolakas and lamb in to the pan and adds top of the kolakas vineleaf dolmades .... test of it wonderfull)
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