Middle Eastern foods are my favorite. So at the risk of totally overstepping the bounds as a T&S guest blogger, I offer the following to enhance one’s study of the Old Testament and further an appreciation of ancient culture. May you have your meal with gladness and health!
6 cups chicken stock
1 cup dried small red lentils, picked over and washed
1/4 cup long grain white rice
2 medium onions, thinly sliced and separated into rings
2 Tablespoons finely minced fresh parsley plus more for garnish
salt to taste
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground sweet paprika
In a 5-quart dutch oven or heavy stock pot, heat 4 cups of the chicken stock to boiling. Add lentils and rice and bring to a boil again, then lower the heat, cover and simmer 10 minutes. Add the onions, stir, cover and cook 10 minutes more. Add the remaining chicken stock, parsley, salt, cayenne and paprika. Continue to cook for 5 more minutes. Serve with a garnish of fresh minced parsley and a sprinkle of paprika.
Adapted from The Versatile Grain and the Elegant Bean by Sheryl and Mel London.
Middle Eastern Dinner Rolls
2 1/4 cups water (room temperature or slightly warmer)
2 Tablespoons active dry yeast
3 Tablespoons sugar
1 teaspoon salt
5 cups all purpose flour (all white or white/whole wheat combination)
Mix really well for about 5 minutes either by hand or in a stand mixer with a dough hook. Turn dough out onto well-floured board and divide into 12-16 balls. Let rest for 15 minutes. Preheat oven to 500º F. With floured hands, flatten balls to about 1/4 inch thick, place on parchment-lined baking sheets (or line with foil sprinkle with corn meal). Let rest 15 minutes. Bake for 10-15 minutes till light brown. Serve hot.