The variety of Egyptian recipes is endless. They go back a very long way. As a result of subsequent colonization, foreign influence is somewhat present, specially from the Turkish cuisine (it is understandable after more than 300 years of Turkish presence in Egypt). The "Pashas" living in Cairo mainly employed the natives as help and cooks. Their kitchen doors opened to us with their culinary secrets and, hence, Turkish food became part of ours.
Sunday, September 9, 2012
SALATIT 'ADS BI-GIBBA BROWN LENTIL SALAD
Ingredient
*2 cups brown lentils
*2 spring (green) onions
*2 tablespoons lemon juice
*2 tablespoons olive oil
*salt
Cover lentils with double their amount in water and boil until tender. Drain and cool.
Slice onion, white root part only, and soak in lemon juice. Mix all ingredients together before serving.
Labels:
Soups,
Stews amp; Salads
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