Even though spring is nearing and the weather is starting to warm up a bit, there are still some very cold days that pop up once in a while, and that’s when I want a simple and warming dinner that doesn’t require buying or preparing a lot of ingredients. This easy lentil dish is perfect, and can be altered to your specific dietary requirements (substitute gluten-free pasta, use vegetable broth instead of chicken, and so on). Admittedly, the end product may not look like much, but it tastes fantastic!
Traditionally, rushtayeh is made with homemade noodles. Since that can be quite time-consuming, I substitute regular packaged pasta and it works excellently. However, I’m including the recipe for the noodles at the bottom of the post, in case you’d prefer to make them yourself :) And again, most of the quantities here are approximations; I always eyeball all the ingredients when I make it.
Rushtayeh (serves 2)
2 handfuls of brown lentils, washed and picked over
1 medium onion, thinly sliced in half-circles
1 chicken or beef bouillon cube or stock base
4 cloves of garlic, chopped
1 tsp each of allspice, black pepper, cumin powder
3-4 tbsp of sumac (substitutes: pomegranate molasses or tamarind)
2 handfuls of wide egg noodles
salt to taste
Put the lentils in a pot and add water to cover them by about three inches. Let the water come to a boil, turn the heat down and cover the pot, and cook till the lentils become tender.
As the lentils are cooking, fry the onions till they start to get golden and crispy, then add them along with all of their oil to the pot of lentils.
To the pot, add half the chopped garlic, the bouillon cube, the cumin powder, allspice, and black pepper, then check the salt. Finally, add the sumac; you can increase this to your desired sourness.
Once the lentils are cooked, put in a couple handfuls of noodles. I use these wide egg noodles, called erişte in Turkish (coincidence? I think not!).
Add some water to the pot if needed so it’s not too thick. Let the noodles cook, stirring frequently so they don’t stick to the bottom. Once cooked, the texture of the dish should resemble a thick, soupy porridge. You can keep it thick, or thin it out with water if you prefer.
Finish it all off with the typical ‘ad7ah: fry the remaining garlic in some oil until it starts to turn golden, then pour it with all the oil into the pot of lentils and give it a stir. Garnish with fried onions and chopped cilantro or parsley. I like to serve this dish with a simple salad and fresh yogurt.
To make the noodles yourself: measure out two cups of flour, and mix in a teaspoon of salt. Gently add in water and mix until the dough comes together and can be rolled out. Roll it out as thinly as possible, then cut lengthwise into four or five sections, each about three inches wide. Sprinkle with flour, then stack the sections on top of each other, and slice across the width so you have a lot of shorter noodles :) Add them in according to the recipe above.
Oh, and the lovely salad bowl in the photo is handcrafted by my cousin-in-law Humna Mustafa, Creative Director at Diya Studio. Check out her website and Etsy page to see and purchase her beautiful pieces!
Khobbeizeh, or Malva Parviflora, is a wild green that grows throughout the Middle East and North Africa. In Palestinian culture, Khobbeizeh is a food for the common – a green that you can make a cheap, filling, and very healthy meal out of. The season for Khobbeizeh is late fall to early winter, and around this time of the year in Jordan, the markets are full of it. People even go out to large fields outside the city to harvest huge bundles of the wild Khobbeizeh. I’m not sure if you can get it in the US, so I don’t really know how useful this recipe is to people who don’t live in an area where Khobbeizeh grows, buuut because it is such a traditional dish, I definitely wanted to include it in my collection :)
Like spinach or most other greens, Khobbeizeh cooks down to very little, so you need to purchase/obtain it raw in large quantities. There are many, many ways to cook it, and the recipe that I am going to post is a combination of several different variations. Traditionally, the Khobbeizeh leaves are dropped into boiling water, then a traditional whisk-like tool called a Mifrak is used to whisk the leaves rapidly until they start to fall apart. My recipe uses a less traditional and slightly easier method. Although my family doesn’t really make Khobbeizeh that often, it is a very traditional Palestinian dish, and I highly recommend trying it if you like greens in general (or believe in eating them once in a while to feel better about your otherwise-unhealthy diet).
4-5 cups of Khobbeizeh leaves, washed, de-stemmed, and very finely chopped
2 medium onions, chopped
2-3 cups of water or stock
1 cup of fresh parsley, finely chopped
1 cup of coriander, finely chopped
5 cloves of garlic, crushed
5-6 tbsp of vegetable or olive oil
1 cup of coarse bulgur OR roasted green wheat (freekeh) OR regular or wholewheat flour
salt& pepper to taste
In a large pot, heat 2-3 tbsp of oil, then add half of the chopped onion. Sautee the onion until tender, then add the chopped Khobbeizeh leaves. Sautee until they wilt and cook down.
Add the water or stock, and stir, letting it come to a boil. Don’t use too much liquid; you want to add just enough to get a very thick, stew-like texture. Add the chopped parsley and coriander.
If using bulgur OR smoked wheat: wash the grains then drain. Soak in hot water for ten minutes, then drain, and add them to the pot of Khobbeizeh.
If using flour: put the flour in a small bowl and gradually sprinkle a couple tablespoons of cold water all over it. Mix it gently with a fork until the flour forms little balls of dough. Sprinkle on more water if needed. Then, add the dough balls to the pot of Khobbeizeh.
Leave the Khobbeizeh to simmer on low heat for a few minutes while you prepare the ‘ad7ah. Remember, ‘ad7ah is basically adding sauteed garlic to whatever you’re cooking to give it an extra layer of flavor. So, in a small frying pan or saucepan, heat the rest of your oil, then add the rest of the chopped onion and the crushed garlic. Fry until golden brown, then pour the whole thing into the pot of Khobbeizeh. Watch out; it can really splatter!
Give the pot of Khobbeizeh a stir, add salt&pepper to taste, and serve with fresh bread, sliced lemons, and green onions on the side. Enjoy!
I had mentioned the various yakhani, or stews, that Palestinians like to make. One easy yekhen is made using potatoes and parsley. It’s very simple and tastes delicious. My aunts usually don’t make it as a meal alone; they like to serve it next to something like stuffed chicken, but I think it’s perfectly fine served as a main course. I think it does the potatoes justice, since there are no heavy spices to cover up the light flavor of the potato. This is my aunt Hanan’s recipe for yekhen batata.
Potatoes, peeled and cubed
Vegetable oil for frying
Good quality chicken stock
Chicken bouillon cube, for extra flavor
salt&pepper to taste
Parsley, washed and chopped
Vegetable oil for ‘ad7ah
Heat oil for frying in a pot. When hot, put in the cubed potatoes and let them get golden brown.
Once fried, add them to a pot of hot chicken stock. Let the potatoes cook thoroughly in the stock until desired tenderness. Add salt and pepper to taste. Add a bouillon cube if you want to add extra flavor. Then, add the chopped parsley.
Stir the parsley in. In a separate frying pan, heat some vegetable oil for the ‘ad7ah (explained in the post titled Bamyeh: Palestinian Okra). Once very hot, add several cloves of mashed garlic to the oil and let it get golden brown. Then, pour all the oil+garlic into the pot of potatoes and chicken stock. Watch out! It will hiss and sizzle very loudly! Stir it in, then add salt&pepper to taste.
You’re done! Serve with fresh bread or rice (preferably Egyptian or American short grain), and a salad.
One thing I love about Palestinian cuisine is its wide variety of simple yakhani (“thick stews;” sing. yekhen) featuring seasonal vegetables. Many of these yakhani are cooked following a basic pattern: cook meat and obtain broth, add featured vegetable and tomato sauce, then let cook. I love these dishes because I can savor the freshness of the vegetables, and it makes me feel like I am connected to the earth in which they were grown. I always end up pushing the chunks of meat off to the side and eating all the vegetables! Some of my favorite yakhani are yakhnit green fava beans, yakhnit tomato with ground meat, yakhnit white beans, yakhnit okra, and yakhnit spinach. You can eat most of these yakhani with bread or rice (or both, like my Taita does!).
Today we made Palestinian bamyeh, or okra, and I was really happy at the chance to take pictures so I could post the recipe here. The okra that Palestinians know and like best is the small, short kind. I really do not know what variety this is called, but it’s not usually what I have seen sold back in Minnesota. Even in the frozen foods section, it’s easy enough to find chopped frozen okra or long, thin okra, but those don’t work very well for the Palestinian okra dish. I’ll explain why in a bit.
Two things about our bamyeh:
1) We’re going to be cheating a little bit in this recipe, by using frozen okra. If you have fresh okra, all the better, but frozen works just fine when you can’t get fresh.
2) There are several Palestinian dishes that taste even better the next day (actually, they seem to get better day after day :p). Bamyeh is the best example. If you can, I really suggest making this dish a day before you actually want to have it. I’m serious; sitting in your fridge overnight just enhances its flavor, somehow!
500 grams (aprox) of small cubes of beef or lamb
500 grams (aprox) of frozen okra – if using fresh, wash and cut off the stems
8 tbsp of vegetable oil
6 cloves of garlic, chopped
1 cube of chicken or beef bouillon
1 small green chili pepper, chopped (optional)
3 large ripe tomatoes, quartered
salt and pepper to taste
Wash the cubes of meat. Heat two tablespoons of the vegetable oil in a pot, then add the meat and brown it. Add enough water to cover the meat, then add 2 more cups of water. Add salt and pepper to taste. Cover and leave it until the meat is just cooked.
Remove the just-cooked meat from the pot and set aside. Remove the broth from the pot and set aside. Keep the pot with the bits of meat for later use!
In a small bowl, empty your package of frozen okra and add 4 cloves of the chopped garlic, the chopped chili pepper, and the bouillon cube.
In the pot used to cook the meat earlier, heat two more tablespoons of the oil. When hot, add the okra (+ stuff), and brown it for a bit.
Now add the cooked meat…
Crush the tomatoes in a blender with about half a cup of water. If it’s still very thick, add some of the broth from the meat cooked earlier.
Pour the crushed tomatoes through a strainer into the pot of okra and meat. Add enough broth from the meat cooked earlier until you get the stew to your desired thickness. I like it a bit on the thicker side. (Use the rest of the broth for making soups!) Let the stew come to a boil, then taste and adjust salt if necessary. Let it gently simmer for about 10-15 more minutes, or until the okra is cooked.
The final step is the most fun part! In a small frying pan, heat the remaining 4 tablespoons of oil well. Add the remaining two cloves of chopped garlic, and fry the garlic until it is “sha’rah” (“blond,” or golden brown). Then quickly pour all of the oil with the fried garlic into the big pot of bamyeh and meat. It should make a sizzling sound as the hot oil hits the surface of the stew. Mix into the stew. This hot oil + garlic technique is called ” ‘ad7ah,” and is used to add a final layer of flavor to several different yakhani.
Serve your bamyeh with Egyptian or American short grain rice, or with fresh bread for dipping into it. Bamyeh is also commonly accompanied by a simple soup, and mlokhiyyeh, two great dishes for which I will be posting recipes soon insha’Allah :)
(Note on why chopped bamyeh doesn’t work well for this dish: Okra by nature has a “slimy” feel to it (in a good way!), and the “slime” is increased by cutting the vegetable open. If you use chopped okra, the stew itself will become very thick and slimier than it should be. )
Recipes coming soon for: