Basai Badawi (onions With Lentils Nuts & Frui Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Onions, large
1/2 cup: Lentils, red, cooked
3/4 cup: Yogurt, plain
2 tbsp: Dates, stored & finely chopped
2 tbsp: Walnuts, chopped
1 tbsp: Raisins, or sultanas
2 tbsp: Bread crumbs,
1 bunch: Parsley, fresh, chopped salt and pepper
Directions:
" This is a vegetarian version of a Bedouin dish. If you serve it with
rice, try adding saffron or tumeric to the rice before cooking. It
adds a distinctive flavor as well as color, creating red rice."
Peel the onions and place them in a large pan of boiling water.
Reduce the heat and let them simmer for 15-20 minutes, covered, until
they are fairly tender. When they are ready, take them out and set
aside to cool. Now remove the centre section of each onion, to leave
a shell about 3/4 inch thick. In a bowl, mix together the lentils,
pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread
crumbs. Fill the onions with this mixture. Keep any that remains and
mix it with the chopped discarded onion centres. Place the filled
onions in an oven proof dish, spoon any remaining mixture around them
and cook for about 20 minutes. Garnish with parsley ands serve with
bulgur or red rice (see note above).
SERVES:4 SOURCE: _The New Internationalist Cookbook_ by Troth Wells
posted by Anne MacLellan
Source from luhu.jp
rice, try adding saffron or tumeric to the rice before cooking. It
adds a distinctive flavor as well as color, creating red rice."
Peel the onions and place them in a large pan of boiling water.
Reduce the heat and let them simmer for 15-20 minutes, covered, until
they are fairly tender. When they are ready, take them out and set
aside to cool. Now remove the centre section of each onion, to leave
a shell about 3/4 inch thick. In a bowl, mix together the lentils,
pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread
crumbs. Fill the onions with this mixture. Keep any that remains and
mix it with the chopped discarded onion centres. Place the filled
onions in an oven proof dish, spoon any remaining mixture around them
and cook for about 20 minutes. Garnish with parsley ands serve with
bulgur or red rice (see note above).
SERVES:4 SOURCE: _The New Internationalist Cookbook_ by Troth Wells
posted by Anne MacLellan
Source from luhu.jp