Moroccan cuisine · Dough, Pasta & Rice

Trid bel Adas

Layered paper-thin pastry sheets, topped with lentils braised soft in an onion-turmeric sauce.

Ingredients · for 4 servings

• 8 sheets warqa pastry (or phyllo instead)
• 250 g brown lentils
• 3 onions
• 4 cloves garlic
• 1 tsp turmeric
• 1 tsp ginger (ground)
• 1 tsp ras el hanout
• 2 tbsp tomato paste
• 60 g butter
• 4 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Rinse the lentils in cold water and pick them over, cut the onions into thin strips and finely chop the garlic.
2. Heat olive oil in a pot and sauté the onions over medium heat for 10–12 min until golden and sweet, then add the garlic, turmeric, ginger and ras el hanout and toast for 1 min.
3. Stir in the tomato paste, toast briefly, add the lentils and pour in 800 ml hot water; cover and simmer for 30–35 min until the lentils are soft and the sauce thickens.
4. Brush the pastry sheets individually with melted butter and bake in a nonstick pan for 1 min per side until dry and brittle.
5. Coarsely tear the baked sheets into hand-sized pieces and layer them alternately with the lentil sauce in a deep bowl, finishing with sauce, and let rest for 5 min.
6. Drizzle with the remaining butter, sprinkle generously with pepper and chopped cilantro, and serve immediately straight from the communal bowl.