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Preparation info
  • Serves

    Six to Eight

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Rice mixed with lentils and spiced with cumin and cinnamon is a classic meal for both Jews and Arabs, enjoyed from Egypt and Libya to Galilee and Greece. It is often eaten as a dairy meal with a bowl of vegetables, another of cooling yogurt, and a plate of crisp salad.

Ingredients

  • 400 g/14 oz/ cups large brown or green lentils

Method

  1. Put the lentils in a pan with enough water to cover generously. Bring to the boil, then simmer for about 30 minutes, or until tender. Skim off any scum that forms on top.

  2. Heat half the oil in a pan, add the chopped onion and fry for 5