- 1 large onion (chopped finely)
- 300 gram of red lentils
- 1 tablespoon dry mint
- 2 teaspoons ground cumin
- 50 grams rice shape pasta
- spicy pepper flakes (optional)
Fry the onion in a bit of olive oil until soft. Add 300 gram of red lentils, well washed before using. Mix well together with the onion and add 1,5 liter of hot water and chicken stock cubes for 1,5 liters of soup. Add 1 tablespoon of dried mint and 2 teaspoons of ground cumin and 2 cloves of garlic. Let it simmer slowly for about 45 minutes until soft. Then add the pasta (rice shaped or if not available tagliatelle) stir very well and you can turn off the fire. Let it rest for at least 20 minutes, the pasta turns soft that way. Heat the soup a bit before serving, add the spicy pepper flakes and if the soup is too thick add a little more water. Stir well. Serve with a slice of lemon and some fresh mint.
This meat on a skewer is a specialty of the Mediterranean coast of Turkey. Processing the lamb together with all the ingredients and refrigerating allows the flavors to mingle. Though traditionally cooked over an open fire, the skewers can also be cooked in a 450° oven. Serve with pita bread.
- 1 pound leg of lamb, trimmed and cut into 1-inch cubes $
- 3/4 cup chopped fresh parsley
- 1/2 cup chopped onion $
- 1/2 cup chopped fresh mint
- 1 teaspoon salt $
- 2 teaspoons fresh mint
- 1/2 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves
- 2 (2-ounce) slices whole wheat nut bread (such as Arnold Health Nut) $
- Cooking spray $
- Place all ingredients except cooking spray in a food processor; process until smooth. Cover and refrigerate 2 hours.
- Prepare grill.
- Divide meat mixture into 6 equal portions. Roll each portion into a 6-inch rope. Insert an 8-inch skewer through center of each rope.
- Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until done.