Levantine cuisine · Dough, Pasta & Rice

Rishta bi Adas

Hand-cut ribbon noodles in a thick lentil soup with cilantro, garlic and plenty of lemon.

Ingredients · for 4 servings

• 200 g flour
• 100 ml water
• 250 g brown lentils
• 2 onions
• 5 cloves garlic
• 1 bunch cilantro
• 1 tsp cumin
• 2 lemons
• 6 tbsp olive oil
• 1.2 l water
• Salt, pepper

Instructions

1. Knead the flour, 100 ml water and 1/2 tsp salt into a firm dough for 8 min., wrap in plastic and let rest for 30 min., then roll out 2 mm thin, roll up loosely and cut into 5 mm wide ribbon noodles.
2. Pick over and wash the lentils, bring to a boil with 1.2 l water, then cook covered over medium heat for 25 min. until soft but still holding their shape.
3. Slice one onion into fine rings and fry in 3 tbsp olive oil for 12 min. until dark brown and crisp, then remove and drain.
4. Finely dice the second onion and sauté in the remaining olive oil for 5 min., add the finely chopped garlic, the cumin and the cilantro stems and toast for 2 min. until fragrant.
5. Add the onion-garlic mixture to the lentils, stir in the noodles one at a time and simmer uncovered for 10–12 min. until cooked and the pot turns noticeably creamy.
6. Season generously with the juice of one lemon, salt and pepper, sprinkle with chopped cilantro and the crispy onions, and serve with the remaining lemon wedges.