Food Recipes from around the world
Recently posted |
Breads |
Soups |
Salads |
Appetizers |
Main Dishes |
Sandwiches |
Sauces |
Smoothies |
Drinks |
Other |
Allergens Free |
Prophet (pbuh) favorites |
Ramadan Recipes
Countries: Afghanistan |
Armenia |
Australia |
Austria |
Bengladesh |
Benin |
Brazil |
Britain |
China |
Cuba |
Denmark |
Egypt |
Finland |
France |
Germany |
Greece |
Iceland |
India |
Indonesia |
Iran |
Iraq |
Italy |
Jordan |
Lebanon |
Libya |
Malaysia |
Mexico |
Middle East |
Morocco |
Nigeria |
North Africa |
Pakistan |
Palestine |
Peru |
Qatar |
Saudi Arabia |
Senegal |
Somalia |
South Africa |
South Asia |
Spain |
Sudan |
Sweden |
Syria |
Tanzania |
Thailand |
Tunisia |
Turkey |
UAE |
USA |
West Africa |
World
Rashta (Irkak o Adas)
Category: Main Dish - (657)
Origin: Palestine, Syria
Source: Fatimah
Rashta, also known as “Irkak o Adas” is a heartwarming soup that is especially enjoyed during the wintertime in Palestine. Lentils and homemade noodles run the show for this recipe.
Ingredients:
- 2¼ cups flour
- 1 cup warm water
- 1 teaspoon salt
For Lentils
- 1 cup brown lentils washed, cooked until soft
- ¼ cup olive oil
- 1 medium yellow onion diced
- 1 teaspoon cumin
- ½ teaspoon black pepper
- salt to taste
- 1 tablespoon bouillon powder
- ½ teaspoon 7 spices or all spice
- ½ teaspoon sumac
- 1 cup warm water
- 1 teaspoon salt
For Lentils
- 1 cup brown lentils washed, cooked until soft
- ¼ cup olive oil
- 1 medium yellow onion diced
- 1 teaspoon cumin
- ½ teaspoon black pepper
- salt to taste
- 1 tablespoon bouillon powder
- ½ teaspoon 7 spices or all spice
- ½ teaspoon sumac
Preparation:
- Wash 1 cup of brown lentils then boil in 5 cups of water, ½ teaspoon of cumin, and ½ teaspoon of black pepper. Cook for 15-20 minutes or until the lentils are soft, then discard the liquid.
- Once the lentils are cooked, strain them.
- Add olive oil to a pot and heat before adding the diced onion.
- Sauté until soft and translucent.
- Add the lentils and the spices and mix.
- Add the hot water and let it come to a boil for 5-10 minutes.
- As for the dough, roll it as thin as you can.
- You can cut it into short strips, or roll it lightly not tightly into a log and slice it that way.
- Sprinkle flour on top, then drop into the boiling lentils in batches.
- Keep stirring in between so it doesn’t stick together
- Cook on high heat for 10-15 minutes until it thickens
- Serve it hot with crispy onions and lemon if desired.
- Once the lentils are cooked, strain them.
- Add olive oil to a pot and heat before adding the diced onion.
- Sauté until soft and translucent.
- Add the lentils and the spices and mix.
- Add the hot water and let it come to a boil for 5-10 minutes.
- As for the dough, roll it as thin as you can.
- You can cut it into short strips, or roll it lightly not tightly into a log and slice it that way.
- Sprinkle flour on top, then drop into the boiling lentils in batches.
- Keep stirring in between so it doesn’t stick together
- Cook on high heat for 10-15 minutes until it thickens
- Serve it hot with crispy onions and lemon if desired.