Φακές μουτζιέντρα με κρεμμύδι, ψωμί, λεμόνι και ελιές μαύρες. Άδεια δημοσίευσης: Κατερίνα Μηνά-Καρεκλά.
A variation of the Middle Eastern dish mujadara with lentils and rice. This dish is usually served with seasonal vegetables, onion, bread and black olives.
Name - Recipe
A type of pilaf made of lentils, rice and fried onion.
Version A
1 glass of lentils
2 tbsp rice
4 medium onions
4 tbsp olive oil
A bit of salt
Version B
1 cup lentils
4 cups of water
1/4 cup rice
1 large onion cut lengthwise into strips
1/4 cup olive oil
Salt
Version A
Clean and wash the lentils. Put the lentils in a pot with water and cook over a low heat until almost cooked. Wash the rice and add it to the lentils. Calculate if the water is twice as much as the rice, of not then add some water. Cook over low heat until the rice is cooked through. Lightly sauté the chopped onions in the oil until golden brown and add them to the lentils. Serve with seasonal vegetables, black olives and bread. (MANRE 2008)
Version B
Clean and wash the lentils thoroughly. In a pot, add the water and put the lentils on the heat to cook, skimming them from time to time. When they are almost cooked, add the cleaned and washed rice and leave them to cook. Add more water if necessary. At the same time, in a pan, put the onion in olive oil, sauté it lightly and add it to the cooked lentils. Continue cooking for another 5 minutes. Season with salt and serve. (MANRE 2006, 20-21)
Sautéing.
Boiling.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2008). Legumes and the Mediterranean diet, Press and Information Office, Nicosia.
Varvara Yangou
Φακές μουτζιέντρα. Πηγή: Βαρβάρα Γιάγκου.
Φακές μουτζιέντρα με ρύζι, 2014. Πηγή: Μάριος Χατζηαναστάσης.
Φακές μουτζιέντρα στην κατσαρόλα. Πηγή: Στάλω Λαζάρου.
Φακές μουτζιέντρα με τσιγαρισμένο κρεμμύδι. Πηγή: Βαρβάρα Γιάγκου.
Traditional Recipes
Chicken with rice or lentils
Chicken and rice or lentils are cooked in chicken broth, which contains tomato sauce. The recipe comes from Pyrgos Tillirias in the district of Nicosia.
Traditional Recipes
Lentil soup
A very simple recipe for legume soup, enhanced with rice and onion. This soup is usually served with bread and black olives.
Traditional Recipes
Lentil soup with trin
Before adding to the soup, half of the trin is lightly sautéed in olive oil until golden brown. Trin is a type of Cypriot homemade pasta.
Traditional Recipes
Lentil soup with vinegar
Lentils are boiled in water with rice or various greens and vegetables. Towards the end of cooking, olive oil and vinegar are added to the soup.
Traditional Recipes
Lentils yahni
Lentils, rice and fried onions, cooked in tomato juice, served either as is or in the form of a soup with a variety of greens.
Traditional Recipes
Louvana (Cyprus vetch) soup
" ... add the chopped celery, along with the rice and salt. Immediately after that, finely chop the onion and fry it in plenty of olive oil. When it is ready, add it to the soup." (Phroso Kasinou,…
Traditional Recipes
Louvana purée
The seeds of the peeled, dried and cracked yellow peas (Cyprus vetch) are boiled, mashed and turned into a velvety puree. Olive oil and lemon are added, and sprinkled with parsley.
Traditional Recipes
Louvi (black-eyed beans) with hiromeri (smoked pork ham)
A unique recipe with a combination of ingredients inspired by the traditional Cypriot cuisine.
Foods
Risi(n) - rice
The first food given to a baby to eat was cream, often made from ground rice. In some poor villages, a gift offered to a new mother was just a plate of rice for making soup.