Ingredients
½ kg of Mawzat meat, cut into small pieces(optional)
1 coffee cup of Egyptian rice
2 cups of lentils
2 diced tomatoes
3 diced onions
1 cup of boiled hummus (without carbon-ate)
1 ½ tsp of celery powder
1 ½ tsp of salt
1 coffee cup of olive oil
2 sachets of Carmencita or turmeric curcuma for coloring (noting that 2 tsp. of Carmencita powder is better)
1 ½ liters of water or less Black pepper, to taste
2 fresh celery stalks
½ bunch of chopped green coriander
4 tbsp. of lemon juice
Instructions
In a stockpot, fry the diced onions with olive oil until softened.
Add the 3 diced tomatoes, 2 cups of lentils, 1 coffee cup of Egyptian rice, and immerse with water. Then, add the 1 cup of boiled hummus.
Season with salt, black pepper, 2 sachets of Carmencita (or 2 tsp. of Carmencita powder), celery powder, and 2 fresh celery stalks. Cover and let it cook thoroughly. Remove the fresh celery stalks.
Just before serving, stir in ½ bunch of chopped green coriander and 4 tbsp. of lemon juice.
NotE If you don’t want a vegetarian dish, you can fry the meat (½ kg of meat or less, cubed Mawzat lamb) with the onions and cook it with all the other ingredients.
Comentários