Traditional dishes of Cyprus 25 INGREDIENTS • 200 g lentils (1 cup) • 1 L water (4 cups) • 50 g rice (¼ cup — long grain or medium grain, see tip) • 1 onion, cut lengthways into thin strips (about 120 g) • 60 ml olive oil (¼ cup) • 30 ml Red wine vinegar (optional) • Sea salt, to taste METHOD 1. Wash the lentils thoroughly in a strainer, removing any impurities. 2. Place in a saucepan with the water and cook over medium heat until nearly tender (20–25 minutes). 3. Add the rice and continue to simmer until the rice is cooked and all the water has been absorbed (about 10 minutes). o If the water is absorbed before the rice is cooked, add a little more hot water as needed. 4. Meanwhile, heat the olive oil in a separate pan and fry the onion strips until golden brown and caramelized (8–10 minutes). 5. Stir the fried onions into the cooked lentils and rice. 6. Add salt and vinegar to taste and serve warm. Tips • Use long-grain rice for a drier, pilaf-style Mοudjéndra. • Use medium-grain rice for a creamier texture, similar to risotto. • Traditionally served with yogurt, pickles, or a simple salad. VEGAN Moudjéndra (Lentils with Rice & Fried Onions)
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