An Arab dish and a Lenten specialty.
Ingredients
serves 6
2 onions, finely chopped
2 tablespoons vegetable oil
2 or 3 cloves garlic, crushed
1 teaspoon ground coriander
1 cup brown or green lentils, washed
Salt
1/2 pound dry commercial tagliatelle, broken into 1-inch pieces in your hand
4 tablespoons butter
Pepper
Step 1
Fry the onions in the oil until soft and golden. Add the garlic and coriander, and continue to fry gently, stirring, until the garlic begins to color.
Step 2
Boil the drained lentils in plenty of unsalted water for 15–20 minutes, until tender. Add salt, throw in the tagliatelle, and boil vigorously until the pasta is done al dente.
Step 3
Drain quickly, stir in the butter and the fried onions, sprinkle with pepper, and mix well. Serve very hot.
Variation
Step 4
Sometimes red lentils are used. In this case they are cooked separately in about 2 1/2 cups water and allowed to disintegrate to a puree.
The New Book of Middle Eastern FoodCopyright © 2000 Knopf
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