This dish from Damascus may not sound that enticing but I assure you it is most delicious. It’s from ” Sumac” by Anas Atassi. If you are vegetarian replace the chicken stock with vegetable stock.
Ingredients
- 150 ml olive oil
- 4 red onions peeled and sliced into thin rings
- 250 g dried green lentils rinsed
- 750 ml chicken stock
- 150 g fettucine broken into pieces
- 3 tbsps pomegranate molasses
- 2 tbsps tamarind paste
- juice of a l;emon
- 7 cloves garlic peeled and crushed
- 1 large bunch coriander coarsely chopped
- sea salt and black pepper
To serve:
- fresh pomegranate seeds
- 1 lemon cut into wedges
Servings:
Instructions
- Heat 100 ml of the oil in a non stick pan over a medium heat. Cook the onion rings, stirring often, for about 15 minutes, until dark brown and caramalised. Be careful not to burn the onions.
- Line a plate with kitchen paper, remove half the onions from the pan and leave to drain on the kitchen paper.
- Add the lentils and stock to the remaining onions, then bring to a boil. Reduce the heat and boil gently for 20 minutes, or until the lentils are cooked.
- Add the pasta, pomegranate molasses, tamarind paste and lemon juice to the lentils. Cook for another 10 minutes, adding more water f needed. It should be thick and saucy, but not too watery.
- When the pasta is cooked turn off the heat. Cover and let rest for 10 minutes, or until any remaining moisture is absorbed.
- Meanwhile heat the remaining 50 ml oil in a non stick pan on a medium heat. Fry the garlic until golden. Stir in most of the coriander, reserving some for garnish, and fry for another minute.
- Stir the garlic and coriander into the stew and season to taste. Put on a large serving plate and sprinkle with the reserved fried onions and chopped coriander. Scatter over some pomegranate seeds and serve with lemon wedges.
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