Lentil Soup with Beans and Rice
MAKHLOUTA
1 cup lentils
1 cup hummus (chick peas)
1/2 Cup dried black beans
1 cup rice
1/2 Cup olive oil
1/2 cup minced onions
1 1/2 tsp. salt
1/2 tsp. caraway seeds
5 cups water
This soup is a winter mainstay and a famous old Lebanese dish.
Soak beans, lentils and chick peas together overnight. Wash and pick over. Cook with the water and salt under pressure for 15 minutes. Boil rice separately and add to the lentil-bean mixture when it is done. Add onions which have been fried in oil until slightly browned. Simmer uncovered until of desired consistency and serve hot in soup plates. Approximately l0 servings.
To prepare in an open kettle: Soak all beans, but not lentils, overnight. Pick over and wash. Cook beans and lentils together in large kettle with plenty of water. When tender, add rice and continue simmering until rice is tender. Finally, add onions which have been fried in oil, salt, and caraway if desired. Simmer a few minutes more.
Rice in Fish Broth
SAYYADIEH
1 large fish (weighing about 2 Ibs.)
1 cup olive oil
2 cups uncooked rice
1 1/2 cups chopped onion
Salt
Lemon juice
Water
This flavorful dish is an artful combination of rice and fresh fish.
Clean fish, sprinkle with salt and refrigerate for several hours. Fry fish in olive oil until well cooked. Remove the fish and fry the chopped onions in the same oil well browned. Bone the fried fish, reserving the cooked fillets. Add the head, bones and skin to the fried onions and cook with four cups of water in the pressure cooker for 15 minutes, or for a longer time in an open pan. Strain the broth, discarding solids and reserving the fish broth. Boil the rice (which has been soaked in hot water for 30 minutes) in the fish broth using 1-4- CUpS of broth for each cup of rice. Adjust salt. Simmer the rice on a low fire so that most of the broth will be absorbed. Mean- while, butter a one-quart mold and arrange sauteed, blanched almonds and pine nuts in it. Spoon cooked rice into the mold. Unmold onto a serving platter. Garnish with large pieces of the fried fish. Serve lukewarm or cold. Serves 6 persons.
Some of the broth may be flavored with a few drops of lemon and served on the side as a sauce for this dish. Crisp radishes are a splendid accompaniment.
Lentils with Chard and Lemon
'ADAS BI HAAMUD
1 1/2 cups lentils
2 1/2 cubs. Swiss chard leaves
3/4 cup chopped onions
3/4 cup olive oil
1 bunch green kizbara (coriander), or 1 stalk celery
5 garlic cloves
1 1/2 tsp. salt
3/4 cup lemon juice (or to taste)
1 tsp. flour
Wash lentils well and leave to drain overnight. Wash again in morning and pick over. Cook with water to cover in pressure cooker for l0 minutes. Open cooker. Add chard leaves which have been chopped with a few stems and one cup water. Cook under pressure another 8 minutes. Meanwhile fry onions in olive oil. Crush garlic with salt and add to fried onions. Wash and chop kizbara or celery. Add with the onions to the chard and lentil mixture. Stir. Add lemon juice mixed with one teaspoon flour to thicken the sauce. Let simmer until it is like thick soup. Add seasonings. Serve hot. Serves 6.
Save chard stems and boil them to serve as a salad with taheeni (sesame oil).
To cook in open kettle: Boil washed lentils until tender, adding hot water as necessary. Combine lentils with chard, fried onions and garlic mixture. Finish as above.