This month MENA Cooking Club is taking a trip to Palestine and I feel like I do not even know where to start. Palestine is an old and lovely country filled with history for all of us, yet also full of so much turmoil. The Palestinian people will never feel any peace and well, I do not blame them. No normal person can sit by and watch everything they have being taken and destroyed and do nothing about it.
I was watching a documentary just the other day showcasing both Palestinian and Israelis. The Israelis are actually trying to move into the Arab side to block them out more and more. They have them placed in filthy compounds littered with trash. And on top of all of this they try to push it in their face more and more which shows the true cruelty. It just all sickens me.
As Muslims, we all know that this is a battle that will never end, but we also will always love the Palestinian people and the struggle they go through daily. They have a beautiful and full history and luckily we got to see a glimpse of that with the food history this month. I chose to go with the shorbet adas (lentil soup), I’m a huge lentil lover so I already knew I would love this. The other recipes were musakhan and kunafa which I’ve already posted here on Ya Salam Cooking.
2 tablespoons olive oil
1/2 cup chopped, white onion
1/2 cup red lentils, thoroughly washed
3 cups chicken stock
Salt to taste
1 tablespoon cumin
1 teaspoon turmeric
1/2 tablespoon lemon juice
Parsley for garnish
1. In a pot over medium heat, saute the chopped onions with olive oil until lightly browned. Add lentils and stir with the onions for a minute. Add the chicken stock and cover the pot and leave on low-medium heat for 30 minutes, until thick and creamy.
2. Add cumin, turmeric, salt to taste, and the juice of half a lemon. Blend the whole mixture using an electric blender. Garnish with parsley and serve hot.
Yields: 2 servings
* From what I’ve seen this is usually blended until it’s smooth. However I made mine somewhere in the middle of creamy and regular since I’m not a fan of blended soups. I always feel like I’m eating baby food. :p
recipe adapted from Kitchen of Palestine