| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Lentils |
| 3/4 |
c |
Uncooked rice |
| 2 |
|
Onions, chopped |
| 1/2 |
c |
Olive oil |
| 1 |
T |
Salt |
| 1/4 |
t |
Cumin |
| 1/2 |
t |
Allspice or bhar |
INSTRUCTIONS
Clean and wash the lentils and boil them until tender. Mash and strain
into a separate pot. Add the rice, salt, and spices, and mix well. In
a pan, saute the chopped onions in oil until golden. Add them with the
frying oil to the lentils and rice. Bring the mixture to the boil
with enough water to cover and simmer over low heat for about 10
minutes, until the rice is cooked, stirring regularly to prevent
sticking. Serve lukewarm or cold with radishes and spring onions or a
cabbage salad. That's the recipe straight from the book. I make a
couple changes: first of all, I'm a bit liberal with the cumin and
allspice - I don't use measuring spoons, and I'm sure I get more than
the 1/4 or 1/2 teaspoon. Bhar, btw, is described by the book as "a
spice blend made of cloves, cinnamon and nutmeg. It is very similar
in flavor to allspice, which may be substituted for it." I use brown
basmati rice, so I have to boil it for more than 10 minutes; this
means I have to keep adding water to it so it doesn't dry out. I mean
to go back to the restaurant I first had this dish at and ask them
what spices they use, since theirs is both spicier and darker than
mine. Food For The Vegetarian - Traditional Lebanese Recipes Posted
by: [email protected] (Bob Pitha) From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”