INGREDIENTS

INSTRUCTIONS

" This is a vegetarian version of a Bedouin dish. If you serve it with
rice, try adding saffron or tumeric to the rice before cooking. It adds a
distinctive flavor as well as color, creating 'red' rice." Peel the onions
and place them in a large pan of boiling water. Reduce the heat and let
them simmer for 15-20 minutes, covered, until they are fairly tender. When
they are ready, take them out and set aside to cool. Now remove the centre
section of each onion, to leave a shell about 3/4 inch thick. In a bowl,
mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or
sultanas and bread crumbs. Fill the onions with this mixture. Keep any that
remains and mix it with the chopped discarded onion centres. Place the
filled onions in an oven proof dish, spoon any remaining mixture around
them and cook for about 20 minutes. Garnish with parsley ands serve with
bulgur or 'red' rice (see note above).
SERVES:4 SOURCE: _The New Internationalist Cookbook_ by Troth Wells posted
by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”