Aash-e Sholeh Qalamkar

This delicious lamb recipe delivers a rich flavor, and a wonderful texture.

Aash-e Sholeh Qalamkar (based on this recipe)

Prep Time: 30 minutes

Cook Time: 1 hour

Serves: 6

Ingredients:

1 lb ground lamb

1/2 bunch parsley, chopped

1/2 bunch chives or scallions ends, finely chopped

1/2 bunch dill, finely chopped

1/2 bunch cilantro, finely chopped

1 cup peas

1/2 cup rice, rinsed

1/2 cup chickpeas

1/2 cup lentils

3 large onions, chopped

1/2 tsp turmeric

1/4 tsp ground black pepper

1/ tsp salt

1 tbsp canola oil

Night Before (or morning before):

Soak beans and lentils for 4-5 hours, or overnight.

Cooking:
In a large pot, fry ground lamb until browned. Drain of excess greases and set aside in a bowl.

Now fry onions in the remaining lamb grease until golden brown. Add lamb, chickpeas, lentils, turmeric, salt, pepper, and water and bring to a simmer. Simmer for one hour.

Add rice and simmer another 20-30 minutes, adding more water if necessary.

Add peas, chives, dill, scallion ends/chives, cilantro, parsley, and peas. Return to a simmer and continue cooking for another 15 minutes.

Mujadarra

This interesting mix of rice and lentils isn't entirely unreminiscent of kushari... and somehow rice and lentils mixed together always comes out at least tasty.

Mujadarra (based on the Avocado Bravado's recipe)

Prep Time: 20 minutes

Cook Time: 1 hour

Serves: 6

Ingredients:

4 onions, sliced

3/4 cup lentils

3/4 cup rice

olive oil

salt and pepper to taste

Cooking:

Heat the oil, and add the onions. Lightly salt them and cook until well carmelized.

Prepare the lentils and rice according to their directions.

Mix the onions, lentils, rice, pepper. Check the salt and add more as necessary. Heat gently on a skillet until warm.

Serve with pita bread.

Red Lentil Soup

Lentil soup is typically known as a slovenly affair. This recipe is wonderful, however, with a light color and more pleasant flavor (if you can find red lentils, of course)

Red Lentil Soup (based on this recipe)

Prep Time: 5 minutes

Cooking Time: 1 hour

Serves: 3-4

Ingredients:

olive oil

2 cloves garlic, minced

1 1/2 cups red lentils

6 cups water

2 tsp thyme

1 tsp cumin

2 tsp salt

Cooking:

In a small pot, add a little oil and fry garlic until golden. Add the lentils, water, thyme, cumin, and salt. Bring to a boil and reduce heat and simmer one hour. Serve with toasted pita bread.

300

Fava, you might think, would be made out of fava beans. On occasion, it is, but also lentils. I'd be lying if I claimed I knew the origins of the dish, but it is a delicious, blended yellow lentil soup.

I must admit, this recipe comes out not entirely unlike hummus, but it is thoroughly enjoyable.

Fava

Prep Time: 30 minutes (soaking the lentils)

Cooking Time: 30 minutes

Serves: 4-6

Ingredients:

3 cups yellow lentils

5 cups water

2 tbsp olive oil

1/2 tsp lemon juice

salt and pepper to taste

Cooking:

Soak the lentils for 30 minutes, then rinse. (This step is not strictly necessary with lentils, but will improve the flavor a bit)

Cover the lentils with 5 cups water, bring to a boil, and reduce to a simmer. Skim the foam off with a spoon, and simmer for 30 minutes. Remove from heat, and put the mixture through a blender, mixcing in the lemon juice, olive oil, salt, and pepper.

Serve either hot or cold. You can garnish it with chopped onion or capers.

Here Comes the Mummies

Egyptian cuisine contains some interesting dishes, but perhaps the most unexpectedly delicious is Kushari, an odd blend of pasta, rice, and lentils in spicy tomato sauce.

Kushari

Prep Time: 15 minutes

Ingredients:

3/4 cup lentils

1/2 cup rice

1 cup macaroni

3 cups water

Caramelized onions:

3 tbsp olive oil

2 onions, sliced into rings

Spicy tomato sauce:

2 tbsp olive oil

1 can crushed tomatoes

1 can tomato paste

2 medium diced onions

7 garlic cloves, diced

2 tsp vinegar

salt

pepper

chilli pepper flakes

Cooking:

Bring 3 cups water to a boil, add lentils. Simmer for 10 minutes. Add rice, simmer covered for 15 minutes. Separately, boil macaroni according to package.

To make the spicy tomato sauce, heat 2 tbsp oil and then sauté (over medium heat) diced onions until soft. Add garlic and fry until caramelized (pale brown in color). Add tomato paste and vinegar. Add crushed tomatoes. Season with chilli pepper flakes, salt, and pepper to taste, and simmer 1/2 hour to 1 hour.

Heat 3 tbsp oil and then sauté sliced onions until caramelized. Strain oil, and put the sliced onions on paper towels.

Combine the cooked lentils, rice, and macaroni, in an oiled pot, and cook over medium heat for 5 to 7 minutes. Salt and pepper to taste.

Serve topped with spicy tomato sauce and caramelized onions.

This might look like a lot of effort, but you'll be thankful you did it! This recipe turned out fantastic!