4 onions, large
1/2 cup lentils, red, cooked
3/4 cup yogurt, plain
2 tbsp dates, stored & finely chopped
2 tbsp walnuts, chopped
1 tbsp raisins, or sultanas
2 tbsp bread crumbs
1 bunch parsley, fresh, chopped salt and pepper
Directions
" This is a vegetarian version of a Bedouin dish. If you serve it with
rice, try adding saffron or tumeric to the rice before cooking. It
adds a distinctive flavor as well as color, creating 'red' rice."
Peel the onions and place them in a large pan of boiling water.
Reduce the heat and let them simmer for 15-20 minutes, covered, until
they are fairly tender. When they are ready, take them out and set
aside to cool.
Now remove the centre section of each onion, to leave a shell about
3/4 inch thick.
In a bowl, mix together the lentils, pepper, salt, yogurt, dates,
walnuts, raisins or sultanas and bread crumbs.
Fill the onions with this mixture. Keep any that remains and mix it
with the chopped discarded onion centres.
Place the filled onions in an oven proof dish, spoon any remaining
mixture around them and cook for about 20 minutes. Garnish with
parsley ands serve with bulgur or 'red' rice (see note above).
SERVES:4 SOURCE: _The New Internationalist Cookbook_ by Troth Wells
posted by Anne MacLellan
Servings: 4 servings
Basai Badawi (Onions With Lentils~ Nuts & F Recipe brought to you by Recipe Ideas
Categories: Bean; Nut; Vegetable
The History of Recipes
Food historians have traced the existence of recipes far back into ancient history, certainly as far back as ancient Egypt, and maybe even further. Interesting though that maybe, these, ancient records were just simple pictorial instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to experts is a collection of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of documents describing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were divided into starters, main meal and desserts, something that is very familiar to us today. Aspicius also recounts how the Roman cooks were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy lands, such as basil and coriander. These new foods and tastes was responsible for a torrent in recipe publications, some of which are kept safe in private collections. By the advent of the 1900s, cooking books were highly popular due to better eduction, people having more spare time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Basai Badawi (Onions With Lentils~ Nuts & F recipe.
