Recipe ingredients
- 1 1/2 cups brown lentils
- 8 cups water
- 1 1/2 cups all purpose flour
- 2 large onions, chopped, 1/2 cup
- 1 cup finely chopped fresh coriander
- 1/2 cup lemon juice
- 1 cup olive oil
- 2 tablespoons pomegranate thickened juice
- 1 head garlic, crushed with a dash of salt
- 1/2 cup vegetable oil
- 1/2 teaspoon of salt
- A dash of ground allspice
Recipe method
- Put flour with 1/2 cup of water and some salt in a bowl.
- Knead dough and leave for 2 hours then sprinkle flour over it.
- Roll out the dough on a floured surface, till it becomes as thin as possible and round shaped.
- Fold about 7 cm at one end.
- Sprinkle flour and fold another 7 cm, same side.
- Repeat until dough is all layers.
- Cut dough into small squares then open them.
- Put half the quantity in a flat dish.
- Fry the other half in 1/4 cup of hot vegetable oil until golden.
- Use to garnish at the end.
- Pick small stones or dirt from lentils then wash lentils well and place in a heavy pan with water.
- Bring to a boil.
- Cook on medium heat for 1 1/2 hours or until tender.
- Add lemon juice, pomegranate juice, olive oil, salt and pepper. Mix well.
- Fry sliced onions with 1/4 cup of vegetable oil until golden.
- Add half the quantity of onions to lentils.
- Fry in vegetable oil crushed garlic, coriander and add half the quantity to the lentils.
- Add unfried dough squares to lentil mixture.
- Keep stirring till dough is cooked, about 20 minutes.
- Serve hot or cold, garnished with fried onions, coriander and fried dough pieces.
Other arab recipes:
Lentils with dough recipe
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