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Browsing Tag: lentils
I just had to try this dish! It is based on a recipe from Suzy’s The Mediterranean Dish blog, which always contains amazing recipes and information. In doing some research, this dish is popular in Middle Eastern cuisine and was first noted in a cookbook from 1226! It comes in various forms from a version with meat served at celebrations to this simple dish commonly associated with the poor (attributed to Wikipedia). Regardless of variation or connotation, I loved the simple ingredient list and figured this meal would be a hit like the Koshari I made last year. For my take on this dish, I decided to prepare it sous vide since I recently cooked rice and lentils successfully this way. The results? Well, this simple…
Tonight’s post is another of my attempts to foolproof a single serving dish. Previously, I have made single servings of rice, mashed potato, and farro. This time I want to tackle another of those tough to cook ingredients – lentils. On the stove top, lentils have a reputation for either being under or over cooked. Under cooked lentils are crunchy and when over cooked, they blow out and become mushy. Couple that challenge with also cooking a small amount and the effort becomes frustrating. Sous vide cooking is once again coming to the rescue so we never have under or over cooked lentils. As a bonus, we can flavor them while they cook to get consistent and enhanced results instead of the unpredictable results everyone dreads…
Today I made something new. Something I found online that piqued my curiosity. Something based on a friend’s request for dishes with lentils. This recipe is all about happy coincidences. Recently, I received an update from Suzy’s The Mediterranean Dish blog which included her Koshari recipe. I was very intrigued by her description of this Egyptian street food dish and wanted to try it. I had the added incentive of helping my friend out with his request for dishes with lentils. So I dove in. Well, I will not lie, this dish is involved. There is nothing very complicated, just many elements cooked simultaneously. That is always a fun challenge and I understand why since we are building layers of flavors and textures. Of…