Greek Recipes

Greek and Cypriot recipes

Moujendra (Lentil & Rice Pilaf)


  • 2 cups of lentil
  • 1 cup of rice
  • 1 1/2 cup of onions thinly sliced
  • 3/4 cup of olive oil
  • 6 cups of water
  • Salt and pepper to taste
Moujendra (Lentil & Rice Pilaf)

Moujendra (Lentil & Rice Pilaf)


  • Wash lentil with plenty of running water.
  • Place the lentil and water in a pot with some salt and cook for about 15 minutes.
  • In the meantime wash rice under plenty of running water.
  • Add the rice and cook for another 15 minutes on low heat, until the water is absorbed.
  • Remove the pot off the heat and cover the pot with a kitchen towel.
  • Heat the oil in a frying pan and fry the sliced onions until they are light brown.
  • Empty the content of the frying pan (oil and onions) over the pilaf in the pot.
  • In some areas of the country some people with the onions they also fry about a cup of bread cut in small cubs.
  • Moujendra (Lentil & Rice Pilaf) is ready to be served.
  • Place some pilaf with the crisp onions covering it and some fried bread (if any), garnish with slices of tomatoes and cucumbers and black olives and serve.
  • Moujendra (Lentil & Rice Pilaf) is made at any time but usually is made during fasting days.

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