A dear friend of mine called the other day, after she saw the no-cooking day recipes, and reminded me of a dish I had brought years ago to the office party. I remember that day, when the organizer told us to prepare something vegetarian since many of the colleagues did not eat meat, so I came up with this dish. It can be served as a dip or as a meal, also it is easily transported and can be served at room temperature, which makes it the perfect addition to this kind of parties. So this one is for you Lotf.
LENTILS AND FETA DIP
This is a very easy dish to make, it's perfect for a hot summer day, and has all the vitamins and healthy stuff you want in a meal. It can be made with different kind of beans. I've tried it with foul medammes, with black beans from a can and with lentils. Today I made it with green lentils. You'll need:
2 cups green lentils
1 (6 oz) black olives (pitted)
3 scallions + 2 more
2 tbsp lemon or lime juice (more to taste)
2 tsp cumin
2 to 3 tbsp canola oil (or any oil you prefer in your salad)
2 cups feta cheese (I use French feta)
1 to 2 tbsp sour cream or cream cheese
1 hard boiled egg
Salt and pepper to taste
Pick the lentils, rinse them several times and cook them in 3 cups of water. You'll need to keep adding water to the lentils until they are fully cooked. But don't start with too much water or they will get soupy. They need to be tender but in very little liquid. You'll notice that when they start to cook, the liquid will become thicker.
In the mean time finely chop the black olives and 3 scallions, white part and some green. Put them in a bowl. When the lentils are done (they'll turn brown) wait until they are cooled enough, and then add them to the bowl. Add the cumin, salt and pepper, oil and lemon juice. Toss to mix. Adjust the seasoning to taste. Set aside.
In a food processor blend the feta cheese with the sour cream until smooth. Depending on the brand of feta you are using, you may add some more sour cream. It should be like a very thick cream, so add 1 tbsp of sour cream at a time. Arrange the cheese in a circle around the serving dish. Pour the lentils in the middle of the dish, making sure that you have a ring of feta around it. Chop the remaining 2 scallions and the boiled egg. Sprinkle them over the lentils. Serve with toasted pita triangles.
EASY TABBOULEH
Since we are going Middleastern, I thought I should serve the lentils with a side of salad, and what better salad than tabbouleh for such an occasion! Actually, I had some bulgur that my husband had bought by mistake, instead of the freek I asked for, so it was the perfect solution to the situation I had at hand.
This is a very simple way to make tabbouleh. I hear it is more complicated than that, but this recipe will give you the same delicious result. You'll need:
3/4 cup bulgur very fine cut
2 bunches of flat leaf parsley
1 bunch of dill
1 large tomato or 2 medium
4 to 5 scallions
1/2 cup fresh mint leaves (optional)
1tsp garlic powder (optional)
Salt and pepper to taste
1/4 cup lime juice
1/4 cup (or less) oil
Put the bulgur in a small bowl and pour 3/4 cup of boiling water over it. Set aside. Coarsely chop the parsley, dill and scallions. Put them in the small processor and pulsate until they are finely chopped. If you are using the mint, put several leaves together and chop them in very fine strips. Add to the other herbs. By now the bulgur has absorbed all the liquid. Work it with a fork to make sure that there are no grains left uncooked. Add it to the chopped herbs. Finely chop the tomato, and add it to the bowl. Season your salad with salt, pepper, garlic powder (if using it), lime juice and oil. Toss and serve.
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