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Submitted by: Madame Ayda | Date Added: 18 Jul 2010
Listed in: Lebanese Dishes

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 cup brown or green lentils, prepared and washed (see page 16)
• 5 cups water
• 2 medium onions, cut into fine rings
• ½ cup olive oil
• 1 cup burghul, washed and drained (see page 16)
• 1 tablespoon salt 

• Boil the lentils in the water until soft.
• Fry the onions in the oil until very dark brown (practically black).
• Add the burghul to the cooked lentils and bring to the boil. While boiling slowly add the hot oil from the onions.
• Add salt. Cover and simmer slowly.
• Set the drained, browned onion rings aside and when dry and crisp, crush into a paste.
• Mix the onion paste into the simmering lentil and burghul mixture.
• Continue to simmer until burghul is soft – approx 1 ½ - 2 hours.
• The soup must be stirred regularly while cooking to prevent it sticking to the bottom, and boiling water may be added if required to keep a thick, creamy consistency .
• Adjust salt to taste. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)