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235g pack washed and ready to cook spinach, roughly chopped 2 ripe tomatoes, chopped Happy new year..same to u..brother ..thanks ! Add more water, enough to cook the rice. 2 tsp cumin seeds ?- Back then I didn’t enjoy eating it either though! is not enabled on your browser. Step 3. Serve drizzled with extra virgin olive oil and the crushed toasted cumin seeds. We use cookies to provide you with a better service on our websites. Change ), You are commenting using your Twitter account. ( Log Out /  Customer Sales and Support Centre by free phone on 0800 1 88884 or Sauté over a low heat for 12-15 minutes, until soft and sticky but not coloured. I first had this dish in a Lebanese restaurant on the Edgeware Rd, then Limassol, Cyprus and then again in Isreal. 4. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook, 3 tbsp olive oil 2 cloves garlic, finely chopped Make sure there is enough water in the pot to cook the rice. Change ), You are commenting using your Google account. Let's stay updated! 1. Sep 15, 2014 - Fakes moutzentra is a lentil recipe we make in Cyprus and is a high protein, balanced healthy food, especially with the combination of rice. Pour the olive oil into a large saucepan and add the garlic and all the chopped vegetables. If you are unable to use JavaScript Click here for more information about health and nutrition. It really does, like my husband and I haha. Stir in the long and short grain rice, add a further 500ml of boiling water, so the lentils and rice are completely covered, and pop on the lid. Extra virgin olive oil, to drizzle. Change ). 2018 - Greek Food Alchemist. Hey Ajay! The addition of caramelised onions on top of this hearty recipe will take it to another level , IngredientsFor the Caramelised onion:5-6 tbsp olive oil2 large onions finely sliced, For the rice & lentils:2 – 3 tbsps olive oil1 x  large onion – chopped11/2 cups of dark brown lentils11/2 cups of long grain rice2 x tbsp cumin2 x tbsp cinnamon3 x tbsps dried dill2 x tbsps dried mint4 cups of water1- 2 tsp of sea saltA good grind of black pepper. If you want the food to me more like a soup add more water. For the rice & lentils: 2 – 3 tbsps olive oil 1 x large onion – chopped 11/2 cups of dark brown lentils 11/2 cups of long grain rice 2 x tbsp cumin 2 x tbsp cinnamon 3 x tbsps dried dill 2 x tbsps dried mint 4 cups of water 1- 2 tsp of sea salt A good grind of black pepper. The lentils are done when you can easily squeeze some with your fingers. 1 tbsp red wine vinegar, plus extra to taste Your rascipys….make in testy foods 3. Boil the lentils in a big pot long enough to soften. Before serving, sprinkle some halloumi cheese cubes on top. Fry the onion until soft. Cook for 10-15 minutes more on a low heat until the rice is ready. Cook for 15 minutes or until the rice is ready. Cook for a further 40 minutes, adding the spinach for the last 10 minutes of cooking. Welcome to my world on the Internet! How are you – thanks for your comments – hope all is well with you and that youare eating, sleeping and living well! 50g short grain pudding rice 50g long grain rice MethodStart the recipe by caramelising the onions. 1½ tbsp tomato purée Change ), You are commenting using your Facebook account. 2 sticks celery, trimmed and finely chopped Fry the onion until soft. We like to serve this pilaf with some halloumi cheese cut in cubes and sprinkled on top but you can easily bypass that. Subscribe to my Newsletter for new exiting new recipes. When the lentils are done, in a separate pan, add the olive oil and onion and fry until soft. Customer comment Stir in the long and short grain rice, add a further 500ml of boiling water, so the lentils and rice are completely covered, and pop on the lid. When I was younger, I did not and I repeat I did not like eating this food! It will take around 40 minutes. The blend of cinnamon and cumin really lift this dish and make it a lovely winter warmer. Step 2. reduce to low and let the onions sweat down and slowly caramelise. All Right Reserved. Heat the olive oil in a pan over medium heat. Pour the onion in the lentils and add the passata, garlic powder,salt, pepper, bay leaf, vegetable cube and rice. Thank you for rating this recipe. (just softening but not soft) drain and set aside.In another pan saute the other chopped onion gently until golden brown. 1 tsp salt, plus extra, to taste 2. 2 onions, finely chopped Make sure to check it every now and then and add more water if needed. The dishes origins are from the middle east and Cypriot cuisine is full of middle eastern influence. Cook until all the water has been absorbed and the rice is cooked. Pour the onion in the lentils and add the passata, rice, garlic powder, bay leaf, salt, pepper and vegetable cube. Thanks to Jane Heaney Hodson from Cyprus for reminding me about this little gem! Hi Ajay – thank you for your comment Happy New Year! Every time my mum would cook it, I would get a headache -by the way I still do, why? Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Your ..blog best food blog I have heard people also eating this food with a fried egg on the side or feta cheese and olives. 2. (This could take a good 30 mins) set the caramelised onions aside.While the onions are gently cooking, wash the lentils and add to a pan of water and bring to the boil, reduce the heat and cook until just before cooked. Georgina's tipYou could also use frozen leaf spinach (cook until thoroughly defrosted and heated through), making this a real store cupboard recipe. Please let me know if you happen to try any x. Hi, I'm Dina. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Stir in the tomato purée, cook for a couple of minutes then add the lentils. Then it’s quite simple and straightforward as you will see below. In a separate pan, add the olive oil and onion. Stir everything together, then add 1½ litres boiling water. Lebanese Lentils and Rice with caramelized onions (Moudardara) This is an easy, fantastic and flavorful way to enjoy the benefits of protein, complex carbohydrates, and potassium packed lentils and brown rice. Meanwhile, toast the cumin seeds for a couple of minutes in a small, dry frying pan, then lightly crush them in a pestle and mortar. section on the bottom of the page. If the rice is not cooked – add a little more water and cook for a further 10 mins – keeping a close eye on it) Now plate up for mujendra in a large decorative bowl/plate and add the caramelised onions on top.This is wonderful served with a tomato, cucumber and onion salad, dressed with lemon juice, olive oil and salt. When the faki is ready, add the salt, some freshly ground black pepper and stir in 1 tbsp red wine vinegar – taste and add a little more seasoning and vinegar if needed. Then add in the cooked lentils and stir thoroughly and cook for a few minutes.Now add in the rice, cumin and cinnamon and combine everything together.Pour in the water and the salt, reduce heat and put the lid on. ( Log Out /  In a separate pan, add the olive oil and onion. If you'd like to comment further on this recipe you can do so in the Bring to the boil, then reduce the heat to low, cover with a lid and cook for 15 minutes. Dear.. ( Log Out /  ( Log Out /  If not, just add half a cup each time. Add water and boil for about 40 minutes. If the water runs out keep adding little by little. Method Start the recipe by caramelising the onions. Thanks u so much with your blog ! Thanks so much Christine!! Submitted by: KEDP98 Traditional Halloumi cheese and ricotta Σπιτικο χαλουμι και... Cypriot sweet ricotta and cinnamon pastries Πουρεκια της... Peynirli with halloumi cheese Πεινιρλι με χαλουμι, Spanakopita with butternut squash Σπανακοπιτα με κολοκυθα.

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