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Friday, July 20, 2007


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This is a traditional Palestinian dish, little known in Western circles. I've been wanting to try it for some time, and this week, busy with a lot of different things, it seemed like an easy meal-- and it was! I've seen this recipe here and there on the 'Net, and I didn't change it, but I was little more exact with the measurements. It is simple and homey, not terribly attractive, but we really liked it. The browned onions really make the dish, visually and taste-wise. I've noticed that many Middle Eastern home-style dishes utilize browned onions as a topping. I think it was, and still is, an inexpensive and clever way to add flavor and color to otherwise very simple dishes. The recipes seem to indicate that this dish is served at room temperature, but we ate it hot. Do try this!

Printable Recipe

Serves 3

1 cup red split lentils (orange lentils)
100 gms (about 3 1/2 oz.) egg-free tagliatelle or linguine pasta (flat)
4 cups (1 qt.) water
1 tsp. salt
1 tsp. ground cumin
2 medium onions, thinly sliced
1 Tbs olive oil
1 tsp. sumac (organic here) (see notes about this lemony-tasting spice here) (link to sumac on here)

Place the lentils and the tagliatelle in a deep pan (I used a stir-fry pan) with 3 cups of the water. Add the salt and cumin. When the water starts to boil start stirring, adding the last cup of water whenever the water level becomes minimal, until the mixture turns into a homogeneous thick broth-like mixture. This process should take about 15 minutes of stirring the mixture over medium heat of and on-- but keep an eye on it.

Before cooking


While it cooked I browned the onions in a large nonstick skillet in the olive oil over medium heat, stirring often. You want them to be deep brown and a little crispy (see photo below).

Pour the mixture into 2 flat pasta bowls. Top with the onions, and then sprinkle the sumac on top.  Serve with green olives, salad, or spring onions and radish.

Nutrition Facts
Nutrition (per serving):
421.1 calories; 13% calories from fat; 6.6g total fat; 0.0mg cholesterol; 643.6mg sodium; 553.8mg potassium; 71.3g carbohydrates; 8.9g fiber; 3.5g sugar; 62.4g net carbs; 21.1g protein; 8.2 points.



jocelyn said...

mmmm, this reminds me of the palestinian lentil soup you've posted a long time ago, which i love to the last drop. even my onion-hating friends were asking for more! i'll have to try this one out!

Julie said...

Hi! I just wanted to let you know I LOVE the Everyday Dish DVD. Come check out my review on my blog:

Bryanna Clark Grogan said...

Thanks so much, Julie!

Anonymous said...

Do you think I could sub the tagliatelle with brown rice pasta? That dish looks like awesome comfort food. I'm going to have to try it! Thanks for posting it.

Brenda W. said...

Hi Bryanna,

Is there any difference between tagliatelle pasta and fettucini pasta?

Bryanna Clark Grogan said...

I think fettucine is a bit thicker, Brenda.