Wheat - Lentil Pilaf with Olive oil
Sample Dishes from Turkish Cuisine
Wheat - Lentil Pilaf with Olive oil (Müceddere)
| Ingredients | Measure | Amount |
| Green lentil | 1 cup | 170 gr |
| Water | 6 1/2 cup | 1300 gr |
| Onion | 2 small size | 90 gr |
| Olive Oil | 1/2 cup | 100 gr |
| Tomato paste | 2 tablespoon | 20 gr |
| Salt | 2 teaspoon | 12 gr |
| Bulgur | 2 cup | 300 gr |
| Red pepper | 1/2 teaspoon | 1 gr |
| Black Pepper | 1/3 teaspoon | 0.7 gr |
Preparation
lnstructions :
Soak lentil overnight with water. Cook for 30-35 minutes or until tender. Set
aside. Saute fınely chopped onions in olive oil for 5-6 minutes in a covered
saucepan. Add lentils with cooking liquid, tomato paste, salt and water; stir
well. Bring to boil. Stir in bulgur; mix well. Cover and simmer for 15-20 minutes;
drain. Sprinkle with spices. Remove from heat. Let stand covered for 20 minutes
before erving. Serve hot or cold.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 431 cal |
| Protein | 12,5 g |
| Fat | 17,6 g |
| Carbohydrates | 58,1 g |
| Calcium | 45 mg |
| Iron | 4,52 mg |
| Phosphorus | 265 mg |
| Zinc | 2 mg |
| Sodium | 814 mg |
| Vitamin A | 112 iu |
| Thiamine | 0,24 mg |
| Riboflavin | 0,13 mg |
| Niacin | 2,80 mg |
| Vitamin C | 1 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
This recipe is
taken from Gaziantep. It is served often with "Sour Sauce".