Refika - today I walk around my home the proudest man. I was watching Masterchef UK last night, looking forward to watching Turkish food being prepared & eaten. I watched as the camera closed in on the area the contestants were going to cook & I said to myself that Refika could teach & share her skills, her passion and the joy of Turkish food to the British public. And then, like a miracle - your name was announced and you appeared on my television. The hairs on the back of my head stood to attention. I have emailed the BBC many times asking them to bring you over to the Saturday Kitchen food programme we have which features chefs from around our country & around the world. Thank you for appearing in Masterchef - Refika from me - some man who loves your vlogs, your team and of course the food of Turkey. 🇹🇷 🎉 🇹🇷 David. xXx
Poor you, if you think Turkish food is really Turkish, then you really show what an ignorant person you are. Most of the dishes she shows are literally taken from Lebanon, Egypt, Syria, Persia and Greece. The Turks had a nomadic culture from the central steppes of Central Asia. They were brought as mercenaries, fighting for the Arabic empire which spanned Asia, Africa and Southern Europe But then again, the average Brit is clueless, not much better than the average Americans.. that’s what more than 80% of Europeans think of Brits and your delusional greatness which was your excuse for going for Brexit. Once you discover Persian, Lebanese, Syrian or Moroccan food, Turkish food stands no chance starting with what they call Turkish kebab which is anything but Turkish. They learned how to make it from Persia and the other versions are from Syria, Lebanon and Armenia.
I am so impressed with this video and her presentation style. I watch a couple of hours of cooking videos a day. Of ALL the cooks I have seen, she is by far the best. I immediately became a subscriber. I have never had Turkish food but am willing to learn to make it because I love Lebanese food and the Moroccan food I have made. It is exciting to learn better ways of preparing (and improving!) many of the same foods that I have eaten for 72 years. I thought I didn’t like cumin. Boy was I wrong! 😊
The Palestinian version of mujadara uses cumin to flavor the dish, but as with all versions the crunchy onions are the best. We serve it with yogurt or salad. 😋😋😋
that sounds good. What is the yogurt salad called? When I make yogurt side dish, I shave a jalapeno, crush garlic with salt, some olive oil and lemon juice and sliced cucumbers. If I have cilantro, I will add cilantro.
In cooking school once we had an assignment to do a fusion dish with at least one mediterranean inspiration, so I did a Mücandara Onigiri, rice and lentils for the onigiri itself, then the caramelized onions turned almost into a jam, to use as filling, and finally I fried some more onions until really crispy to throw on top of the onigiris as a garnish. It turned out so delicious.
That's a great blend! The caramelised onions will make a great filling for an onigiri indeed! Very elegant meal for any child who packs it in their lunchbox :)
I grew up in Canada. My parents came from Scotland but my mom didn’t enjoy cooking. Food seemed to be necessary but not celebrated. I feel like I have so much to learn and love food from many different places. Your knowledge of food preparation and the joy with which you cook it is so refreshing. I am so thankful for the ability to learn so much about many subjects on TH-cam. I had the privilege of visiting Istanbul last year and absolutely loved the food. I can’t wait until I can return. Thanks for expanding my culinary skills and aspirations. Blessing to you and your wonderful country.
I love that! Raisens would be a great addition. When I was young, living on the Mexican = Arizonan border, we enjoyed the Tamales at Christmas and New Year made with Pork, Red Chile seasonings, and Raisens. Amazingly, yummy = Sweet & Hot.
Kushari in Egypt, which sounds like Khichri. I don’t know how the word made its way to our vocabulary. Mücandara comes indeed from the Arabic Mujaddara the way its called in Levant like in Lebanon and Syria
Hi Refika, I’ve been watching your videos for the last year, and I love all of your recipes! I’ve tried this, your pilaf, pide and Gozleme. All have been incredible! Your personality and humour shine through in your videos and it is a joy to watch you. I also like that you promote methods of “no waste” when cooking which is so important. Thank you Refika and Regina’s kitchen team, for doing some amazing work! From Amina - London, U.K.
Hi Refika...I'm an Indian working in Middle East and I came to b fascinated with Turkish cuisines through ur fabulous turkish series.A few days before I had a taste of Kibbeh and it was so wonderful .Iwas searching for simple recipes and stumbled upon ur recipes. Nothing more to say other than a big Thank U for giving us recipes in such simple ways .. Thank u and God bless u always ...
As soon as she said the name, I thought of mujadara! There was a small takeout lunch place near where I used to work, and I would always get mujadara and salad there.
@@penelopepitstoppp In Turkey, we have çoban salata which means Shepherd salad. It has tomatoes, cucumber, onions, green pepper with lemon juice squeezed and/or apple cider vinegar, and oil poured upon it. Adding dried mint and thyme is a must. As the name gives away, it is a salad that shepherds can easily prepare easily for eating out. It is refreshing, watery and eaten cold. That's why it is put aside hot and drier dishes to complete them.
@ Penelope Pitstop We dice tomato, cucumber, red onion, or scallions, green pepper is optional. Dressing-salt, pepper, EVOO, lemon juice or balsamic vinegar, I also add sumac, cumin and dry mint. Mix it all up. It’s delicious! I also sometimes add feta cheese because my husband is Greek. When I do that, the marinade is more simple. Salt, pepper, EVOO, red wine vinegar. Maybe some fresh dill!!! A little different. Enjoy!❤️
At first I got excited to learn a new dish, then got even more excited to realize it was actually something I already know and love. I'm fortunate enough to live in a place with a large Lebanese community so I've had the opportunity to try some of the cuisine, mujadara is one of my favorites!
My grandma and mum always taught us to fry rice first before adding water for khichdi or pulao. We are from India.❤ This pilaf is very similar to khichdi. Made with rice, lentils, ginger garlic paste and turmeric
Dear Refika! I made this rice last year for New Year's Eve and even though I'm a Japanese descendant (4th generation) living in Brazil, my family and I loved this recipe! Thank you, very much! Happy New Year to you and your loving family! Wishing us all peace, great food, love and great celebrations!
My sister learned this from her Palestinian mother in law. She used bulgar instead of rice. And it was topped with a lettuce and green onion salad with lemon and olive oil. So delicious.
This is a famous Levant dish we grew up eating it the crunchy onion topping for sure the best part, I sprinkle black pepper on top as well makes it even better.
Now i know where the origins are from ,for the dish called khichdi which is made in muslim homes in and south of Hyderabad in india. The local lentils , moong is used and mild spices are used as well. Rice and lentils are cooked together but i guess they do taste a bit different there. Turkish influence on Hyderabadi Muslim food is unmistakable. Its consumed with minced lamb meat dish and a sauce made of sesame and peanuts.
It’s better to put the onions in flour then fry them, they will be crispy and put them on top of the rice. They will stay crispy! You are such a nice lady!
I absolutely love your explanations. Even if I don’t make the recipe right away, your skills elevate my cooking immediately. Please don’t ever stop. You bring so much joy to the world!
I really enjoy your expressions when you cook. It communicates how delicious the food you prepare is and how much I will enjoy it when I make it at home.
My mum didn't put any onion in the mujendra. She didn't like cooked onions, so we had the crispy onions on top, and mum had raw onion. Always with croutons and olives. Yum!
Classic mediterranean cuisine! Legumes + Cereal + Vegetable + lots of olive oil et voila! A delicious and nutritious vegan dish! In Greece we call a similar dish "fakoryzo" (which is translated as "lentil risotto/pilaf"). Well done, Refika! Greetings from Greece!
Thanks a lot for sharing your recipes 🙏🏿. I learn a lot of new things from you, I'm really blessed knowing your site 👍😄. This looks delicious 😋 & surely going to make this for my family and friends 😍👍. Lots of love & kisses to you & your crew family. Blessings to you all as always 🙏🏿🤗.
Beautiful & Delicious! This is what I love about your cooking! It’s so perfect the way you bring together simple ingredients combined with different textures. Thanks for sharing a part of your city’s cuisine, Refika. And thanks to your crew, as well, of course.❤
During January I prepare a vegan meal for my colleagues for meatless Mondays and today I prepared this beautiful dish, together with hummus, based on your recipe and sumak I brought back from my Istanbul trip a few months ago. I love your work, your awesome team, yoir gorgeous city and vibrant cuisine. Lots of love.
It looks so tasty, I was always afraid to try this when I watched other people on youtube make it. but now I see the amounts and the way you prepare it. looks so simple to me now. thanks!!
I have to tell you, Refika! Since I have discovered your channel and started cooking your great recipes, I think I have gained about 10 lbs! But I don’t care care, because I’m now on the “fat side” of 70 years, and my remaining days of eating are going to be so fun. I had gotten so tired of cooking the same old stuff.
I love rice but I've never had this type of rice. I'm excited to make it some day soon. I can almost imagine the flavour from the lovely onion and lentils. I must get some green lentils! You always inspire me with your ideas and I am so happy to learn more about dishes from Cyprus as well as Turkey. We have had such lovely weather here in Ireland this week which has put everyone in a bright mood. But I still am glad to spend a little time enjoying your sunshine attitude to teaching us 🌞🌞 You make me smile (and hungry lol) so thank you 😘
Every recipe I watch of yours I learn something new, I have been cooking since I was 15 years old, my first cooking lessons were from my mother-in-law to be, and I didn't known abouts new season onions and watery, thank you for the amazing recipes ❤❤❤
Wishing you all the best. I made the Egyptian version of this with tomato and chilli sauce and cumin. Its very delicious and agree with bahar it's the onions
Refika, I made this brilliant dish and it was a huge, humongous success. Everyone in my family loved it. Thaaaank youuuu for all these simply mind blowing recipes.❤❤❤
Refika (and team)!! Cypriot risi e bisi! This looks so delicious! Thanks for sharing this recipe and for the detailed demo. We look forward to Saturday (mornings) when your weekly video posts. Always informative. Always entertaining. Always inspiring. And the production quality is top notch!! Love to you all!! Be well and stay safe. P.S. We still hold the people suffering from the results of the earthquakes in our hearts. ☪️
Refika, after watching your videos for two years, I feel like you and your team are family. You can say that you have an older sister from a different mister and Mrs, living in Mexico, my chosen country.❤
In the Dominican Republic, we call this Moro. My mom also prepared this with different legumes that were available to us. The onions looks so beautiful, I can't wait to make it.😊
Wow, Refika! This looks fantastic and I love the veggie ingredients you use. Thank you so much for sharing. Keep well and keep doing what you are doing. You are a ray of sunshine ❤ Big hugs from France. Dannie
Perfect recipe for hot and humid weather. We make a similar rice and lentil dish in Pakistan still it’s always great to learn a different method of cooking it. This looks so delectable. Refika and the team rock 😊👏🏼👏🏼👏🏼
It’s very famous in the Middle East.Jadari means in Arabic:smallpox.The lentils have nearly the size of the smallpox. That’s why it is called like that. And of course the onion on top must be crispy.Cooked with rice or bulgur and besides it we eat it with salad with yogurt and cucumber or pure yogurt.
As a lover of rice, plain boiled, fried, risotto etc this one is brand new to me. Looks delicious with all of the onions (I love onions and always use more than any recipe asks for) mucandara is definitely going to be an addition in my meals. Great video as always Refika, can hardly wait for next week!😊😅 Much love as always❤
I learned this recipe from my Jordanian boss. He used cumin in his recipe as well but other than that it is almost identical. I love this and so does my husband! So good!
Yum! I’m going to make this . It’s 2:30 am and I always watch your videos when I’m anxious, sad or wakeful. Always like a hug and a smile . Keep being so happy and kind. And thank you for the inspirational food
Refika - today I walk around my home the proudest man.
I was watching Masterchef UK last night, looking forward to watching Turkish food being prepared & eaten.
I watched as the camera closed in on the area the contestants were going to cook & I said to myself that Refika could teach & share her skills, her passion and the joy of Turkish food to the British public.
And then, like a miracle - your name was announced and you appeared on my television.
The hairs on the back of my head stood to attention.
I have emailed the BBC many times asking them to bring you over to the Saturday Kitchen food programme we have which features chefs from around our country & around the world.
Thank you for appearing in Masterchef - Refika from me - some man who loves your vlogs, your team and of course the food of Turkey.
🇹🇷 🎉 🇹🇷
David.
xXx
À
Poor you, if you think Turkish food is really Turkish, then you really show what an ignorant person you are. Most of the dishes she shows are literally taken from Lebanon, Egypt, Syria, Persia and Greece. The Turks had a nomadic culture from the central steppes of Central Asia. They were brought as mercenaries, fighting for the Arabic empire which spanned Asia, Africa and Southern Europe But then again, the average Brit is clueless, not much better than the average Americans.. that’s what more than 80% of Europeans think of Brits and your delusional greatness which was your excuse for going for Brexit. Once you discover Persian, Lebanese, Syrian or Moroccan food, Turkish food stands no chance starting with what they call Turkish kebab which is anything but Turkish. They learned how to make it from Persia and the other versions are from Syria, Lebanon and Armenia.
I am so impressed with this video and her presentation style. I watch a couple of hours of cooking videos a day. Of ALL the cooks I have seen, she is by far the best. I immediately became a subscriber. I have never had Turkish food but am willing to learn to make it because I love Lebanese food and the Moroccan food I have made. It is exciting to learn better ways of preparing (and improving!) many of the same foods that I have eaten for 72 years. I thought I didn’t like cumin. Boy was I wrong! 😊
The Palestinian version of mujadara uses cumin to flavor the dish, but as with all versions the crunchy onions are the best. We serve it with yogurt or salad. 😋😋😋
the one my mom makes has no cumin in it, and i prefer it this way.
I was surprised at the lack of cumin, which for me is a major pleasure in eating this dish.
Lübnan yemeği filistin yemeği değil ama filistinliler de yapıyor
that sounds good. What is the yogurt salad called? When I make yogurt side dish, I shave a jalapeno, crush garlic with salt, some olive oil and lemon juice and sliced cucumbers. If I have cilantro, I will add cilantro.
@@escomescom5139اسمه مطبخ بلاد الشام وفي تشابه كبير مع بعض الاختلافات البسيطة ا
In cooking school once we had an assignment to do a fusion dish with at least one mediterranean inspiration, so I did a Mücandara Onigiri, rice and lentils for the onigiri itself, then the caramelized onions turned almost into a jam, to use as filling, and finally I fried some more onions until really crispy to throw on top of the onigiris as a garnish. It turned out so delicious.
That sounds amazing! Hope you recived an A for that!
Wow, that sounds really delishhh 😋
What a fun idea!
You should include the recipe souns amazing :D
That's a great blend! The caramelised onions will make a great filling for an onigiri indeed! Very elegant meal for any child who packs it in their lunchbox :)
I grew up in Canada. My parents came from Scotland but my mom didn’t enjoy cooking. Food seemed to be necessary but not celebrated.
I feel like I have so much to learn and love food from many different places. Your knowledge of food preparation and the joy with which you cook it is so refreshing.
I am so thankful for the ability to learn so much about many subjects on TH-cam.
I had the privilege of visiting Istanbul last year and absolutely loved the food. I can’t wait until I can return. Thanks for expanding my culinary skills and aspirations.
Blessing to you and your wonderful country.
Try food from my country Bosnia and Hercegovina 🇧🇦 is delicious too
This rice is popular in middleeast and each region has their own version. In Iran we add raisins as well as fried onion😊
I love that! Raisens would be a great addition. When I was young, living on the Mexican = Arizonan border, we enjoyed the Tamales at Christmas and New Year made with Pork, Red Chile seasonings, and Raisens. Amazingly, yummy = Sweet & Hot.
I was thinking chopped dates would be wonderful in there.
We call it khichri in Pakistan and India.
Kushari in Egypt, which sounds like Khichri. I don’t know how the word made its way to our vocabulary.
Mücandara comes indeed from the Arabic Mujaddara the way its called in Levant like in Lebanon and Syria
@@mohzaher2000 So interesting!
Hi Refika, I’ve been watching your videos for the last year, and I love all of your recipes! I’ve tried this, your pilaf, pide and Gozleme. All have been incredible! Your personality and humour shine through in your videos and it is a joy to watch you. I also like that you promote methods of “no waste” when cooking which is so important.
Thank you Refika and Regina’s kitchen team, for doing some amazing work!
From Amina - London, U.K.
Hi Refika...I'm an Indian working in Middle East and I came to b fascinated with Turkish cuisines through ur fabulous turkish series.A few days before I had a taste of Kibbeh and it was so wonderful .Iwas searching for simple recipes and stumbled upon ur recipes. Nothing more to say other than a big Thank U for giving us recipes in such simple ways .. Thank u and God bless u always ...
Check out Arabic cuisine for kibbeh and the likes.
We Lebanese call this mujadara. It’s delicious. We also use a coarse Bulgar sometimes instead of using rice! We eat this with a Shepard salad! Yummy!
As soon as she said the name, I thought of mujadara! There was a small takeout lunch place near where I used to work, and I would always get mujadara and salad there.
@@penelopepitstoppp In Turkey, we have çoban salata which means Shepherd salad. It has tomatoes, cucumber, onions, green pepper with lemon juice squeezed and/or apple cider vinegar, and oil poured upon it. Adding dried mint and thyme is a must. As the name gives away, it is a salad that shepherds can easily prepare easily for eating out. It is refreshing, watery and eaten cold. That's why it is put aside hot and drier dishes to complete them.
@ dancing giraffe
Lol Yes! I think it’s just the Turkish version of mujadara! But we don’t use sesame seeds.
@ Penelope Pitstop
We dice tomato, cucumber, red onion, or scallions, green pepper is optional. Dressing-salt, pepper, EVOO, lemon juice or balsamic vinegar, I also add sumac, cumin and dry mint. Mix it all up. It’s delicious! I also sometimes add feta cheese because my husband is Greek. When I do that, the marinade is more simple. Salt, pepper, EVOO, red wine vinegar. Maybe some fresh dill!!! A little different. Enjoy!❤️
At first I got excited to learn a new dish, then got even more excited to realize it was actually something I already know and love. I'm fortunate enough to live in a place with a large Lebanese community so I've had the opportunity to try some of the cuisine, mujadara is one of my favorites!
I love it when you do vegan dishes! It looks so good.
True, and i‘m not vegan.
My grandma and mum always taught us to fry rice first before adding water for khichdi or pulao. We are from India.❤ This pilaf is very similar to khichdi. Made with rice, lentils, ginger garlic paste and turmeric
Why do I always watch this right before going to bed?? I want this now! I could have eaten that whole pan of fried onions alone and been happy!!
I like the way you present. You are a natural and I feel inspired to try to cook your different recipes.
Dear Refika! I made this rice last year for New Year's Eve and even though I'm a Japanese descendant (4th generation) living in Brazil, my family and I loved this recipe! Thank you, very much! Happy New Year to you and your loving family! Wishing us all peace, great food, love and great celebrations!
In Mexico we fry the rice first as well until the color changes and then add water 😊
Watching this from Cyprus!
We do it the same way, without sesame, it’s called moudardara in Lebanon. One of the best dishes for summer with yoghurt on the side.
My sister learned this from her Palestinian mother in law. She used bulgar instead of rice. And it was topped with a lettuce and green onion salad with lemon and olive oil. So delicious.
The freshness of the salad has to be amazing along with the bulgur!
It's much better and delicious with bourgoul, it's originally from Palestine and south Lebanon
@@NinarNK totally different recipe and taste
@@OMGDiLeK yes
It's called fatoosh salad the thing that your sister learned from her mother in law.
It's different.
I haven't seen your channel before, but I fell in love at first sight. good job. i'm staying here now. lots of love.
Love your cooking shows thanks for cheering ❤
This is a famous Levant dish we grew up eating it the crunchy onion topping for sure the best part, I sprinkle black pepper on top as well makes it even better.
I simply LOVE the way you present your dishes.. 👏👏👏👏
From 🇿🇦
This is really interesting! Every now and them I discover a new middle eastern dish that’s origin traces back to Greek cuisine!
I so much like learning how to cook lentils in different ways. I'm so inspired with this recipe. So easy and looks delicious
Great channel! This dish makes me happy and reminds me of my eight years in Cyprus! Thank you.
Hi from Tennessee USA. That looks absolutely delicious. Can't wait to try and make it. Thanks for sharing.
Now i know where the origins are from ,for the dish called khichdi which is made in muslim homes in and south of Hyderabad in india. The local lentils , moong is used and mild spices are used as well. Rice and lentils are cooked together but i guess they do taste a bit different there. Turkish influence on Hyderabadi Muslim food is unmistakable. Its consumed with minced lamb meat dish and a sauce made of sesame and peanuts.
Flamboyant vs. Balanced? I appreciate your restrained approach--it's elegant!
Love this version of Mujadara! Yum! 😋
It’s better to put the onions in flour then fry them, they will be crispy and put them on top of the rice. They will stay crispy!
You are such a nice lady!
I absolutely love your explanations. Even if I don’t make the recipe right away, your skills elevate my cooking immediately.
Please don’t ever stop. You bring so much joy to the world!
Another wonderful vegan/vegetarian option! Thanks so much Refika (and the whole team)!
I really enjoy your expressions when you cook. It communicates how delicious the food you prepare is and how much I will enjoy it when I
make it at home.
I don't think you make anything that doesn't look just really yummy!!! Thank you! Love and blessings!!!🤗🤗❤
My mum didn't put any onion in the mujendra. She didn't like cooked onions, so we had the crispy onions on top, and mum had raw onion. Always with croutons and olives. Yum!
Sounds good. Black or green olives?
@@cathimummery6873 whatever you prefer.
Thank you, Refika, for another delicious a recipe! I hope you will feel better soon!
Classic mediterranean cuisine! Legumes + Cereal + Vegetable + lots of olive oil et voila! A delicious and nutritious vegan dish!
In Greece we call a similar dish "fakoryzo" (which is translated as "lentil risotto/pilaf").
Well done, Refika! Greetings from Greece!
Thanks a lot for sharing your recipes 🙏🏿. I learn a lot of new things from you, I'm really blessed knowing your site 👍😄. This looks delicious 😋 & surely going to make this for my family and friends 😍👍. Lots of love & kisses to you & your crew family. Blessings to you all as always 🙏🏿🤗.
this is like kichri , we add more spices but it's similar .rice and daal with onons and spices. love it.
Beautiful & Delicious! This is what I love about your cooking! It’s so perfect the way you bring together simple ingredients combined with different textures. Thanks for sharing a part of your city’s cuisine, Refika. And thanks to your crew, as well, of course.❤
During January I prepare a vegan meal for my colleagues for meatless Mondays and today I prepared this beautiful dish, together with hummus, based on your recipe and sumak I brought back from my Istanbul trip a few months ago. I love your work, your awesome team, yoir gorgeous city and vibrant cuisine. Lots of love.
It looks so tasty, I was always afraid to try this when I watched other people on youtube make it. but now I see the amounts and the way you prepare it. looks so simple to me now. thanks!!
I think this is because we truly love what we do! Enjoy ♥️
Beautiful Memories from Cyprus....
Bellisimo e Bravissimo
We do this on the Greek side of Cyprus also , we call it fudgi mujendra .
Yes you're correct it is a delicious vegetarian dish .
I have to tell you, Refika! Since I have discovered your channel and started cooking your great recipes, I think I have gained about 10 lbs! But I don’t care care, because I’m now on the “fat side” of 70 years, and my remaining days of eating are going to be so fun. I had gotten so tired of cooking the same old stuff.
I love rice but I've never had this type of rice. I'm excited to make it some day soon. I can almost imagine the flavour from the lovely onion and lentils. I must get some green lentils! You always inspire me with your ideas and I am so happy to learn more about dishes from Cyprus as well as Turkey.
We have had such lovely weather here in Ireland this week which has put everyone in a bright mood. But I still am glad to spend a little time enjoying your sunshine attitude to teaching us 🌞🌞 You make me smile (and hungry lol) so thank you 😘
Every recipe I watch of yours I learn something new, I have been cooking since I was 15 years old, my first cooking lessons were from my mother-in-law to be, and I didn't known abouts new season onions and watery, thank you for the amazing recipes ❤❤❤
Love you all, Refika and team !
Blessings !! 🙏🏼🌈💜
Much love from us!! 💖
Thanks
Oooooo thank u sooooo soooo sooo much ❤️🙏🍀
You always have such excellent recipes!
Anything to do with Cyprus makes me happy! The best three weeks of my life in Pathos in the 80's.
I love your videos, Refika. You’re so warm and knowledgeable.
Wishing you all the best. I made the Egyptian version of this with tomato and chilli sauce and cumin. Its very delicious and agree with bahar it's the onions
Love mücandara pilavı but I always need to have it with yoghurt 😁 would love to see more recipes from Cyprus please
This dish is very similar to the one my Syrian Granny made, my dad's favorite dish.
Refika, I made this brilliant dish and it was a huge, humongous success. Everyone in my family loved it. Thaaaank youuuu for all these simply mind blowing recipes.❤❤❤
Thanks!
You’re welcome! Thanks for support ♥️
Refika, you have given me such a love for Mediterranean food. This is next on my "to cook" list! Thank you. Much Love from Texas, USA.
Refika (and team)!! Cypriot risi e bisi! This looks so delicious! Thanks for sharing this recipe and for the detailed demo. We look forward to Saturday (mornings) when your weekly video posts. Always informative. Always entertaining. Always inspiring. And the production quality is top notch!! Love to you all!! Be well and stay safe. P.S. We still hold the people suffering from the results of the earthquakes in our hearts. ☪️
I love that "risi e bisi" has apparently gone international. The name is not even Italian 😅
Thanks for this. I love when you do Cypriot dishes.
OH! I know this dish as mujundra. I loooooooove it! I always get excited when I see it on a restaurant menu. Thanks for making it!
It’s a small world 🌎♥️
I can't wait to make this!!! All of my favorites in one pan! Heavenly.🥰
More vegan recipes, please! You're terrific.🌟
Tell us how it turns out when you try ♥️ lots of love!
I love adding fennel seeds instead of cumin. Interesting sweet scent and lots of black coarsely ground black pepper. Will try sesame, yumm yumm
Wow!! This looks incredible! Thanks for the vegan recipes!
I’m Turkish Cypriot i remember adding cinnamon and clove for flavour in this recipe
YAYY, another vegan recipe, thank you so much!!! 💚
Sounds delicious too!
Thank you Refika for always sharing these tasty foods and all the techniques ❤
I just made this! You sold me when you said “crunchy onions!” It turned out so good! Thanks for the recipe❤❤
On if my favorite dishes!!! Always reserve a few cooked onions to sprinkle on top! Delicious 🎉
This is why Mediterranean food is the healthiest in the world!
Thanks!
So good
You’re always welcome! ♥️ Enjoy
Refika, after watching your videos for two years, I feel like you and your team are family. You can say that you have an older sister from a different mister and Mrs, living in Mexico, my chosen country.❤
In the Dominican Republic, we call this Moro. My mom also prepared this with different legumes that were available to us. The onions looks so beautiful, I can't wait to make it.😊
I am in the USA and love your videos! This is the first new one I have come across. Thank you!!!
Grateful to learn the kitchen towel trick to prevent the condensation. Thanks!
Thanks dear Refika for sharing tasty recipes. You too dear tske good care of you
Cooked this tonight & was delicious, as your recipes always are. Thanks Refika!
Wow, Refika! This looks fantastic and I love the veggie ingredients you use. Thank you so much for sharing. Keep well and keep doing what you are doing. You are a ray of sunshine ❤ Big hugs from France.
Dannie
I love you AND Yotam Ottolenghi! your addition of sesame seeds in the topping sounds brilliant; I will definitely try this.
Honestly, looks beautiful . Imagine the taste , sure it’s delicious and especially coming from Refika ❤
Ultimate comfort food 😋
This was delicious!! Will definitely make this again, thank you for the recipe!
Beautiful! Thank you, love and peace to you Refika from Canada ❤
Merhaba from Sri Lanka 🇱🇰❤. Love your recipes as always. Definitely going to try this dish too. Bless your hands 🙏
Love your recipes! And explanations of why and how is excellent! Thank you!
Thank you, Refika and team, another amazing recipe! Can’t wait to try this one! S you lots of love, it’s always darkest before dawn, hang in there ❤❤❤
Love mücandara! 😋 I've had it before in middle eastern restaurants and in dinner parties. Thank you so much for the recipe, Refika!!!🙏
Thanks Refika! Your rise , lentils and onions are so delicious! I will send you and the team so many ❤ needed!
Perfect recipe for hot and humid weather. We make a similar rice and lentil dish in Pakistan still it’s always great to learn a different method of cooking it. This looks so delectable. Refika and the team rock 😊👏🏼👏🏼👏🏼
Just eaten, and now I'm hungry again. Great recipe, love this.
It’s very famous in the Middle East.Jadari means in Arabic:smallpox.The lentils have nearly the size of the smallpox.
That’s why it is called like that.
And of course the onion on top must be crispy.Cooked with rice or bulgur and besides it we eat it with salad with yogurt and cucumber or pure yogurt.
Anything you prepare looks amazing ❤ from Norway.😊 This dish is very popular in Karachi Pakistan and in India each place with some local differences
As a lover of rice, plain boiled, fried, risotto etc this one is brand new to me.
Looks delicious with all of the onions (I love onions and always use more than any recipe asks for) mucandara is definitely going to be an addition in my meals. Great video as always Refika, can hardly wait for next week!😊😅
Much love as always❤
You can find many photos n recipes online of the same by the name of Majedra or Muhadara. Truly yummy!
I love your recipes and enjoy watching and listening to you and your crew. You are all amazing. Luv you guys be safe and many blessings.🐞🦬🐢❤️
Love the crispy onions on top
Looks great! I make this dish, a little bit different and I can't wait to try your recipe. Thank you Refika. 🫶🏻
I learned this recipe from my Jordanian boss. He used cumin in his recipe as well but other than that it is almost identical. I love this and so does my husband! So good!
Greetings thanks so much from Thailand
Yum!
I’m going to make this .
It’s 2:30 am and I always watch your videos when I’m anxious, sad or wakeful. Always like a hug and a smile . Keep being so happy and kind. And thank you for the inspirational food
Love the Onion topping, so versatile!! I love this dish, it is so simple that it can be made in dorm rooms as well ❤
Your kitchen is beautiful! So are you and your recipes 🎉
Big thanks to you ♥️