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GreekAuthentic Cuisine

Fakes me Ryzi

Serves 4 to 6 Entree vegetarian

Fakes me Ryzi

Fakes me Ryzi is a staple in Greek home kitchens, offering a heartwarming embrace during the cooler months. This dish is traditionally prepared with a relaxed hand, where olive oil is poured generously, salt is seasoned by intuition, and lemon is always ready to brighten the flavors. It's a comforting, everyday meal that reflects the Greek approach to simple yet satisfying cooking.

The dish combines earthy lentils and tender rice, enriched by the mellow sweetness of onion and the fruity depth of olive oil. A dash of vinegar adds a pleasant tang, while a sprinkle of oregano evokes the essence of Greek countryside. Each bite is a harmonious blend, with the lentils and rice forming a soft, cohesive texture that feels like a warm hug on a chilly day.

Ingredients

  • 300 glentils
  • 150 grice
  • 1onion
  • 80 mlolive oil
  • 2 tbspvinegar
  • to finishoregano
  • to tastefine sea salt

Method

  1. Rinse 300 g of lentils under cold running water to remove any debris. Set them aside to drain. Finely chop 1 onion and set it aside. Measure 150 g of rice and set it aside. Have 80 ml of olive oil ready, along with 2 tbsp of vinegar, fine sea salt to taste, and oregano for finishing.
  2. In a large pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. The onion should release a sweet aroma and not brown, which ensures it will blend smoothly with the lentils and rice.
  3. Add the drained lentils to the pot with the softened onions. Stir well to coat the lentils in the olive oil and onion mixture. Pour in enough water to cover the lentils by about 2 cm. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Cook until the lentils are tender but still hold their shape, which should take about 20-25 minutes. The lentils should be soft but not mushy.
  4. Once the lentils are cooked, add the 150 g of rice to the pot. Stir to combine, ensuring the rice is evenly distributed. Add more water if necessary to cover the rice and lentils by about 1 cm. Increase the heat to bring the mixture back to a simmer, then reduce the heat to low, cover, and cook until the rice is tender and has absorbed most of the liquid, about 15-20 minutes. The rice should be soft and fluffy, with no excess water remaining.
  5. Once the rice is cooked, stir in 2 tbsp of vinegar and season with fine sea salt to taste. The vinegar adds a subtle tang that balances the earthiness of the lentils and the richness of the olive oil. Taste and adjust the seasoning if necessary.
  6. To finish, sprinkle a generous pinch of oregano over the top. Serve the Fakes me Ryzi warm, with crusty bread and lemon wedges on the side. The lemon can be squeezed over the dish to add a fresh, bright note that complements the savory flavors.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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