Middle Eastern Lentil And Yogurt Soup Food

MIDDLE EASTERN RICE (MEJADRA)

Steps:

• Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
• Repeat with remaining onions, in two batches.
• Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
• Cook for a couple of minutes until the spices are fragrant.
• Add the rice and stir to coat with the oil and spices.
• Add the water and lentils.
• While it comes to boil, add all the other spices, salt and pepper.
• When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
• Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
• Fluff rice with a fork and adjust the seasoning with more salt if you wish.
• Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

MIDDLE EASTERN LENTIL SOUP

Steps:

• Place pot over medium heat.
• Add olive oil.
• Add onion and garlic. Cook until just starting to brown.
• Add salt and cumin. Stir.
• Add lentils. Stir until mixed well.
• Add 4 cups of water and allow to cook down. About 10 minutes.
• Add remaining water, and lemon juice. Cook another 10 minutes or until lentils are soft.
• Turn off heat, using a hand blender, puree mixture until smooth.

MIDDLE EASTERN LENTIL SOUP RECIPE

Steps:

• In a soup pot heat olive oil on medium. Add the onion, celery, carrots, and garlic. Sauté until onion is translucent. Add 4 cups of broth and the lentils. Bring to a boil and cook until the vegetables are tender. Add cumin, salt, and allspice. Turn down heat to low and allow to simmer for about 30-40 minutes.
• Using an immersion blender blend solids thoroughly.
• Add the remaining broth and simmer for an additional 15 minutes.
• Add the lemon juice and additional salt to taste.

LEBANESE LENTIL SOUP

Steps:

• Heat the oil in a large saucepan.
• Gently fry the onions until softened, which will take about 5 minutes.
• Stir in the carrots, rice, lentils, turmeric, cumin and stock.
• Let the mixture come to a slow simmer and leave to cook for 15 minutes, or everything is tender and cooked through.
• Stir in the lemon juice.
• Transfer the contents to a food processor and blend it in batches to perfectly smooth.
• Serve each bowlful with a dollop of yogurt and chopped parsley.

MIDDLE EASTERN LENTIL SOUP

Steps:

• Heat oil in a pan and gently fry the chopped onions for 5 minutes.
• Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
• Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
• Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
• No blending is necessary unless you want it really smooth.
• Serve with chunks of crusty bread.

TURKISH YOGURT SOUP YAYLA CORBASI

Steps:

• Place the rice and 3 cups of water in a large pot and bring to simmer. Cover and cook for about 40 minutes until the rice is fully cooked and has fallen apart. If after 40 minutes, the rice hasn't fallen apart, add one more cup of water and cook for 15 more minutes.
• In a large bowl, mix yogurt, egg, flour and salt.
• Once the rice is cooked and has broken into very small pieces, turn the heat off.
• using ladle, slowly add about 1 1/2 cup of the rice and water to the yogurt and egg mixture and stir well after each addition.
• Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.
• Simmer for 15 minutes, stirring occasionally.
• In a small pan, melt the butter and saute dried mint for about 30 seconds.
• Add sauteed mint and butter to the simmering soup. Stir well.
• Serve Turkish yogurt soup warm.

RICE AND LENTILS WITH CITRUSY CARROTS

Steps:

• Toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside.
• Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside.
• Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.
• Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.

MIDDLE EASTERN LENTIL & KOFTA BOWL BY SY

Steps:

• Mix the kofta ingredients and set aside.
• Put stock in a pot (non-stick Teflon) and after heated add; peas (lentils), celery, onion, tomato paste and let simmer for about 30+ minutes, with the cover on.
• Stirring occasionally.
• When the lentils are three quarters done, reserve about 1/2 cup for later use.
• Remove pot from stove and puree the soup, then back on the stove.
• After the soup is reduced somewhat, add; Semneh Seasonings and puree again.
• Let soup simmer for about 15 minutes, stir often (and make sure nothing sticks to the bottom of the pot).
• When you have a real thick soup add the 1/2 cup reserved lentils and cook for one minutes more.
• The soup should be thick which will allow the koftas, zucchini and red peppers to float on top when added.
• While the soup is cooking, make the koftas.
• Form about 12-16 small flat kofta patties and fry with a little oil (or grilled).
• Make sure that the ground poultry is thoroughly cooked, flatten them with a spatula.
• Put the zucchini and chopped red pepper into a big bowl, add the butter and then into the microwave for about 1 minutes.
• Do not over cook!
• Add the thick lentil soup to each bowl.
• Make a nice looking design around the bowl by placing 2- koftas, 3 slices of zucchini and garnish with red peppers.
• Enjoy, with pita bread and accompanied with hot chili sauce, yogurt sauce, mint sauce, sour cream, sour pickles/vegetables, lemon wedges on the side.

MIDDLE EASTERN LENTIL AND YOGURT SOUP

Steps:

• Sort and clean lentils as suggested on packaging. In a frying pan, heat olive oil and fry chopped onions and garlic. Once the onions and garlic have browned, turn off heat and add finely crushed mint to onions; mix then set aside. Add water, parsley and lentils to a large pot and begin to cook on medium heat. While lentils cook, take a large mixing bowl and add the yogurt and two eggs; mix well then set aside. Once lentils are tender, add egg noodles and cook until noodles are al dente (approximately 7 minutes), then turn off heat. Combining the yogurt mixture to the hot soup must be done with care to avoid curdling. Ladle hot soup into the bowl with the yogurt mixture and stir. Repeat several times until approximately half the pot of the soup has been mixed into the yogurt mixture. Then, slowly pour the yogurt/soup mixture into the pot and stir. Add onions and mint to the soup and stir well. Lastly, add salt, pepper and paprika to taste and reheat soup on very low heat while stirring frequently (do not let soup boil as yogurt will curdle). NOTE: When reheating leftover soup, do not reheat the entire pot; just reheat individual serving sizes and do not heat to boil.

SHAWRBAT 'ADAS MAA BANADOURA (LENTIL AND TOMATO SOUP)

Steps:

• Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
• In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
• Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
• Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.

INSTANT POT MIDDLE EASTERN LENTILS WITH RICE, LEEKS, AND SPINACH

Steps:

• Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
• Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
• Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
• Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
• Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
• Uncover and stir in the spinach. Cover the pot with the lid (but don't lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
• In a small bowl, season the yogurt with salt to taste.
• Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.