Muceddere "Moo-Jeh-Deh-Reh"
| Yield: | 4 Servings |
| Categories: | Ethnic, Turkish, Peas, Rice |
| 1/3 | c | Cooked green lentils; (1/4 cup dried) |
| 1/2 | c | Cooked chickpeas; (1/4 cup dried) |
| 4 | tb | Virgin olive oil |
| 3 | sm | Spanish onions; sliced, (1 and 1/2 cups) |
| 2 | ts | Sugar salt & freshly ground |
| Black pepper | ||
| 1 | tb | Lemon juice |
| 1/2 | c | Long-grain white rice |
| 1/4 | c | Orzo** |
| 2 | md | Tomatoes; peeled, seeded and chopped, (1 cup) |
| 1 | tb | Ground cumin |
| 1 | ts | Turkish red pepper or ground red pepper |
| 2 | c | Chicken stock; (or vegetarian stock) or water |
| 1/4 | c | Italian parsley; fresh coarsely chopped |
| GARLIC YOGURT SAUCE | ||
| 1 2/3 | c | Plain yogurt |
| 4 | Garlic cloves; minced | |
| Salt to taste |
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