Faji Moutzendra – Cypriot Lentils with Rice and Caramelised Onion (Φατζή Μουτζέντρα)
Faji Moutzendra – Cypriot Lentils with Rice and Caramelised Onion ( Φατζή Μουτζέντρα)
A humble, hearty dish and a staple in many kitchens, not just in Cyprus. Versions of lentils and rice are found across the Middle East, the Mediterranean, and South Asia; from mujaddara in Lebanon, to adas polo in Iran, and khichdi in India. Each has its own twist, but they all share that comforting mix of soft lentils, fragrant rice, and deeply caramelised onion. In Cyprus, we call it moutzendra. I like to use basmati rice for extra fluffiness, gently spiced with cumin and coriander, and always finished with golden onions and a squeeze of lemon. It’s simple, nourishing, and endlessly satisfying.
Ingredients
Method
- Submerge the soaked lentils in water and boil until tender but not mushy. Drain and set aside.
- In a large frying pan over medium-high heat, cook the sliced onions in olive oil, stirring often for 40-50 minutes until golden, crispy, and caramelised. Remove and drain on a plate lined with kitchen paper.
- In the same pan, add the diced onions and cook over medium heat until soft and deeply golden.
- Stir in the cumin and coriander and cook for another 2 to 3 minutes to release the aromas.
- Add the lentils and rice to the pan and stir to coat in the onions and spices.
- Pour in 2 mugs of water, add salt to taste and the stock powder. Bring to a boil, then lower the heat and simmer, covered, until all the water has been absorbed and the rice is cooked through.
- Remove from heat, cover with a clean tea towel or kitchen paper and place the lid on. Let it sit for 5 to 10 minutes.
- Fluff with a fork and serve warm, topped with the crispy caramelised onions and a good squeeze of lemon.
