Rqaq w adas: Here is the recipe; I'll post my results later


2 Cups brown lentils

warm water, as needed

½ teaspoon ground cumin

4 oz of dried pasta

½ cup olive oil

2 medium onions, chopped

2 tablespoons tamarind concentrate

1 ½ tablespoons pomegranatemolasses

1 tablespoon salt, plus more to taste

6 garlic cloves, minced

2 cups fresh cilantro, chopped

3 tablespoons lemon juice, plusmore to taste (from 2 to 3 lemons)

1. Cover lentils with 2" of warm water. Soak for 30 minutes

2. Drain then add soaked lentils to 9 Cups of water + cumin. Bring to boil, then drop to med-low and simmer for ~10 minutes. They should be softened, but still firm.

3. Add 1/4 C olive oil and 2 onions to a large frying pan and cook 8-10 minutes. When lentils are softened but firm, add onions, their oil, tamarind concentrate, pomegranate molasses and 1 TBL salt. Add dried pasta now (if not making it from scratch). Cook 5-10 more minutes.

4. To pan used for the onions, add remaining 1/4 C olive oil, garlic and cilantro and cook for 30-60 seconds.

5. When pasta is cooked, add garlic mixture and lemon juice. Simmer for 2-3 minutes, then check to taste for more salt and/or lemon juice.

6. Top with condiments:



flatbread, such as pita

1 onion, halved and sliced thin

1/2 - 1 C pomegranate seeds

1/2 C fresh parsley

olive oil for drizzle

Heat 1.5" of oil to 350 degrees (bread should sizzle). Fry flatbread 1-2 minutes until golden. Fry onions until crisp. Drain both on paper towels.

Marilyn's Notes: Holy Cow...I'm tired just writing up this recipe. I'll have to cut it down severely before attempting it.