Lentil Soup with Dumplings

Name: Lentil Soup with Dumplings (Adas wi Riqaq)
Yield: Serves 4–5
Cuisine: Middle Eastern
Ingredients: 1 egg; 7 tablespoons extra virgin olive oil; 2 tablespoons ghee, softened butter, or extra virgin olive oil; 2 cups (240 grams) all-purpose flour; ½ teaspoon salt; 1½ teaspoons cumin; 1 cup (200 grams) red lentils, rinsed; 1½ teaspoons salt; ½ teaspoon black pepper; 5 cloves garlic; ¼ teaspoon red pepper flakes; 6–8 cups (about 2 liters) broth or water; 1 onion, chopped

Adas wi Riqaq

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

Also known as rushta (a Persian name for pasta or noodles), this lentil stew was common in towns and villages in the northern Gaza district, such as Beit Jirja, Yaffa, and El Jora.

It is often served at funerals, we were told, in honor of the deceased.

Ingredients

For the dumplings

2 cups (240 grams) all-purpose flour
½ teaspoon salt

Method

Mix the dumpling ingredients and knead well. Your dough should be elastic but not sticky; add a tiny amount of water if necessary to reach this consistency. Divide the dough into two portions. Cover it and set it aside to rest for 20 minutes while you proceed with the rest of the recipe.

Brown the chopped onion in 3