Shorbet Adds Bil Hamud Recipes

ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)

Steps:

• Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
• Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

SHORBET ADS (LENTIL SOUP)

Steps:

• Combine onion, lentils, and liquid. Simmer about 1/2 hour, until lentils have disintegrated.
• If the soup seems too thick for your taste, add water to reach desired consistency.
• Add in cumin and lemon juice and adjust salt or pepper to taste.
• Serve with oil on the side for everyone to sprinkle on their own portion.
• Variations-.
• Stir in caramelized onions- i large onion caramelized in 2-3 Tbsp oil.
• Omit cumin and stir in 4 crushed garlic cloves fried in 3 Tbsp oil with 2 tsp crushed mint.
• Baghdadi Jews add 1 tsp turmeric and hot chilies
• Add bulgur wheat 15 minutes before end of cooking.
• Add 2 peeled and chopped tomatoes while cooking
• Add 1 lb shredded fresh leaf spinach (or 1/2 lb frozen) 10 minutes before end of cooking.

SHORBET ADDS BIL HAMUD

Steps:

• In a large pan, fry the onion in the oil until soft and golden. Add the garlic and stir until it begins to color. Add the lentils and potatoes, and the water or stock, and simmer for 25 minutes, or until the lentils are tender.
• If using fresh spinach, wash the leaves and put them in a pan with the lid on-and only the water that clings to them-over low heat, until the leaves collapse into a soft mass. Cut the cooked fresh or defrosted frozen spinach into thin ribbons with a knife.
• Add the spinach and cilantro to the soup and season with salt and pepper. Stir well and add water, if necessary, to have a lighter consistency.
• Cook a few minutes more and add lemon to taste (it should be tangy) before serving.
• For adds bel shaghria, add a handful of vermicelli, broken into small pieces in your hand, a few minutes before the end.
• For an alternative flavoring, fry 4 or 5 crushed garlic cloves in 2 tablespoons extra-virgin olive oil with 2 teaspoons ground coriander until the aroma rises. Stir this sauce, called takleya, into the soup just before serving.