Subject: Fool Mudammas
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 23 2001 - 19:47:24 EDT
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F O O D F U N N Y
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Thanks to reader Joyce Nichols for todays gastronomic guffaw:
It was mealtime on a small airline and the flight attendant asked the
passenger if he would like dinner. "What are my choices?" he asked.
She replied, "Yes or No."
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T O D A Y ' S R E C I P E
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I confess that, due to a lack of much first-hand experience, I have
neglected the cooking of the African continent in the past. Aside
from a short stay in Egypt when I was a kid, and a few meals in
Moroccan and Ethiopian restaurants in the USA, my education in the
cooking of Africa has been sorely lacking, so this week I cracked the
books and did some studying.
Use pink lentils for this dish if you can find them. They won't make
a difference in the flavor of the dish, but they will give it the
traditional appearance.
Fool Mudammas (Egyptian Lentils)
1 cup (250 ml) dried lentils
3 cups (750 ml) water
2 - 4 cloves garlic, finely chopped
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) lemon juice
Salt and freshly ground pepper to taste
Lettuce leaves and chopped scallions (spring onions) for garnish
Combine the lentils and water in a pot over moderate heat and bring to
a boil. Reduce the heat and simmer covered for 1 hour. Drain and
refrigerate the lentils until chilled. Add the olive oil, lemon
juice, salt, and pepper before serving. Serve on a bed of lettuce and
garnish with chopped scallions. Serves 4 to 6.
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