A Lebanese Feast of Vegetables, Pulses, Herbs and Spices by Mona Hamadeh

Author:Mona Hamadeh [Hamadeh, Mona]
Language: eng
Format: epub
ISBN: 9781845285807
Publisher: Little, Brown Book Group
Published: 2015-08-05T22:00:00+00:00

• Cook the lentils in the boiling water for about 40

minutes on a low heat, making sure they are well cooked.

• At the same time, prepare the pasta by mixing the flour

with a pinch of salt and adding little water at a time until

you have a smooth dough. Set aside to rest until needed.

• Heat two thirds of the oil and fry the onions to brown,

then add to the lentils with 1 teaspoon of salt and

continue cooking.

• Thinly roll the dough out onto a floured surface and

cut into strips measuring about 2 x 7cm. Drop them

separately into the lentils and continue cooking for

another 10 minutes.

• Reserving a little coriander for the garnish, heat the

remaining oil and fry the garlic and coriander for a few

seconds.

• Add the garlic and coriander to the lentils and cook for

another minute or two.

• Garnish with reserved coriander and serve hot or cold

with salad.

Cook’s tip

• Avoid stirring the roushta too often after adding the

pasta to the lentils, as this can make them stick together.

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