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Turkmen Lentil and Rice Porridge
Mosh-Gowurdak
A hearty and nutritious porridge made from lentils and rice, often enriched with fried onions and sometimes meat, providing a comforting and filling meal.
ð§ ææ
- 1 cup Red lentils(rinsed)
- 1/2 cup Rice(such as basmati or long-grain, rinsed)
- 2 medium Onions(1 finely chopped for porridge, 1 thinly sliced for topping)
- 3 tbsp Butter or Ghee
- 4 cups Water or Broth
- to taste Salt
- to taste Black pepper
- 200 g Optional: Lamb or Beef(diced, for a meat version)
ðšâð³ äœãæ¹
- 1
If using meat, brown the diced lamb or beef in a pot with 1 tbsp of butter over medium-high heat. Remove and set aside.
- 2
In the same pot, melt 1 tbsp of butter over medium heat. Add the finely chopped onion and sauté until golden brown, about 8-10 minutes.
- 3
Add the rinsed red lentils and rice to the pot. Stir for a minute.
- 4
Pour in the water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils and rice are tender and the mixture has thickened to a porridge consistency.
- 5
While the porridge simmers, melt the remaining 1 tbsp of butter in a small skillet over medium heat. Add the thinly sliced onion and fry until deeply golden and slightly crispy. This is the 'gowurdak' topping.
- 6
Once the porridge is cooked, stir in the cooked meat (if using), salt, and pepper. If it's too thick, add a little more water or broth.
- 7
Serve the porridge hot, topped with the crispy fried onions.
ð¡ ããã®ã³ã
- âRinsing the lentils and rice helps to remove excess starch.
- âThe 'gowurdak' (fried onions) add a crucial layer of flavor and texture.
- âAdjust the liquid amount for desired porridge consistency.
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- Add a pinch of cumin or coriander for extra spice.
- Stir in a dollop of yogurt or sour cream before serving.
- For a sweeter version, a touch of dried fruit like raisins can be added.