Recipe for moukentra (lentils,rice&onions)?!
Recipe for moukentra (lentils,rice&onions)?
its a greek cypriot dish
Additional Details3 weeks ago
thanks don vino but im either blind as...... or the only thing on there is a defenition not recipe
Answers:
3 weeks ago
thanks don vino but im either blind as...... or the only thing on there is a defenition not recipe
That was difficult to find. It is also known as moujendra. So here is a recipe I found by going through a Greek search engine.
Cypriot peasant cuisine: Moujendra
When I was growing up in my ethnically mixed family, we ate quite a number of foods native to Cyprus and the eastern Mediterranean region. One of these I especially came to like and we still eat it in our home. It is called moujendra (or "moukentra" -- transliterations differ) and it primarily consists of lentils and rice. Take the following ingredients:
1 cup dried green lentils
1 cup rice
2 to 3 bulb onions, depending on size
2 celery stalks
salt
pepper
coriander
olive oil (both pomace and extra virgin)
1 tbsp red wine vinegar
Place lentils in a pan of boiling water and cook until tender. About a teaspoon of salt should be added to water. This should take between 30 to 40 minutes. About ten minutes or so into the cooking of the lentils, add the rice. If using brown rice, start it first and then add the lentils later. Longer cooking time will lead to a porridge-like mixture. Shorter cooking time will keep ingredients more al dente.
Chop onions and celery. In a separate shallow pan cover the bottom with the pomace olive oil and turn on heat. Add chopped onions and celery and saute. Add pepper and coriander. Once this mixture has been sautéed sufficiently, add it to the lentils and rice. Mix and then add the wine vinegar and extra virgin oil to taste.
Other ingredients can be added as well at various stages in the process, including chopped carrots, sliced kalamata olives, sun dried tomatoes or roma tomatoes. Feel free to experiment. That's what peasant cuisine is all about.
Extra virgin olive oil comes from the first pressing of the olives. Thus it is the richest grade of oil and the deepest in colour. Pomace oil comes from the later pressings and is quite adequate for cooking.
Incidentally lentils contain tryptophan, an amino acid that boosts serotonin levels in the brain. Low levels of serotonin accompany clinical depression. That means lentils are a great mood booster -- even better than caffeine, whose side effects include heightened anxiety. When I'm feeling down, there's nothing like moujendra and a green salad to pick me up again. I call it the "lentil buzz."
Legumes and grains together contain a complete protein and can thus be used as a meat substitute.
I hope this is what you are looking for. I am going to try it too.
There you go
ok, i've searched everywhere for this moukentra and yahoo doesn't even recognize the word. so I typed in lentils, rice & onions and I've gotten a couple recipes:
2 large onions, sliced
1/2 cup oil
1/2 cup lentils (precook these in 1 1/2 c.water for 20min.)
1/2 cup rice
1 teaspoon salt
1/2 teaspoon pepper
1 crumbled chicken bouillon cube
Not the one? See other Lentils Rice And Onions Recipes
< 60 mins Side Dishes
Rice Side Dishes
In dutch oven cook onions in the oil till soft.
Add cooked undrained lentils ,rice, salt and pepper.
Add chicken cube and stir.
Simmer for 20 minutes or until rice is tender.
or there's this one:
allrecipes.com/recipe/lentils-...
Lentils and Rice with Fried Onions (Mujadarrah)
"This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!"
Original recipe yield:
4 Servings
PREP TIME 10 Min
COOK TIME 40 Min
READY IN 50 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
6 tablespoons olive oil
1 large white onion, sliced into rings
1 1/3 cups uncooked green lentils
3/4 cup uncooked long-grain white rice
salt and pepper to taste
1/4 cup plain yogurt (optional)
DIRECTIONS
Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
Mix half the onions into the lentil mixture. Top with sour cream and remaining onions to serve.
forgive me if i got it wrong.
This recipe for Mujadara serves/makes 6
Ingredients:
4 medium to large onions, divided
1/2 cup olive oil
3 cups dry lentils
6 cups water
1 cup long grain white rice
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoon ground cumin
Directions:
Toast the onions: Peel two of the onions, cut in half lengthwise and then into 3/4-inch-thick slices. Cook in oil over medium-high heat in saute pan with a heavy bottom until onions are dark golden brown, 10 minutes or more. Stir occasionally so they cook evenly and don't burn. Remove using slotted spoon, leaving oil in pan; drain onions well on paper towels.
Cook lentils and rice: Peel and chop remaining onions. Rinse len tils. Saute onion in olive oil (replenish as needed) until tender. Add lentils and stir to coat. Add water and stir in seasonings; bring to boil. Simmer about 10 minutes, until tender. Rinse rice and add to lentils. Cook about 25 minutes until rice is done.
Presentation: Serve, sprinkled with toasted onions.
Per 2-cup serving: calories, 442; fat, 22 grams; calories from fat, not available; carbohydrates, 45 grams; protein, 12 grams; fiber, 11 grams; choles terol, not available; sodium, 694 milligrams.
I'm from Lebanon and we cook lentil in many different ways, one of those was cited by Sage and it's yummy with some salad on the side