al-Andalusi p. C-5 (no. 377)
Wash lentils and put them to cook in a pot with sweet water, oil, pepper, coriander and cut onion. When they are cooked throw in salt, a little saffron and vinegar; break three eggs, leave for a while on the flame and later retire the pot. Other times cook without onion. If you wish cook it with Egyptian beans pricked into which have been given a boil. Or better with dissolved yeast over a gentle fire. When the lentils begin to thicken add good butter or sweet oil, bit by bit, alike until it gets absorbed, until they are sufficiently cooked and have enough oil. Then retire it from the flame and sprinkle with pepper.
- 1 1/2 c dried lentils = 10 oz
- 2 1/4 c water
- 1 1/2 T oil
- 3/8 t pepper
- 1 1/2 t coriander
- 2 medium onions = 1/2 lb
- 3/4 t salt
- 12 threads saffron
- 2 T vinegar
- 4 eggs
- (Egyptian beans)
- 4 T butter (or oil)
- more pepper
- Slice onions. Put lentils, water, oil, pepper, coriander and onion in a pot, bring to a boil, and turn down to a bare simmer.
- Cook covered 50 minutes, stirring periodically.
- Add butter in lumps, and cook while stirring for about 5 minutes.
- Add salt, saffron (crushed in 1 teaspoon water), and vinegar and bring back to a boil.
- Put eggs on top, cover pot and keep lentils at a simmer; stir cautiously every few minutes in order to scrape the bottom of the pot without stirring in the eggs.
- We find that if the heat is off, the eggs don’t cook; if the heat is up at medium, the eggs cook, but the lentils start to stick to the pot.
- A larger quantity might hold enough heat to cook the eggs without leaving it on the flame.
- When the eggs are cooked, sprinkle with a little more pepper and serve.
- Makes 5 1/4 c.
I did not use the eggs on top due to the scale of the recipe for a feast.