Ingredients: 2 medium onions 2 tomatoes – peeled/seeded/chopped 1 tablespoon tomato paste 1 cup brown lentils 1 cup medium coarse bulgur 2 cups hot water 1/3 cup olive oil salt and black pepper Method: wash lentils and boil gently for 10 minutes, drain using cold water chop and lightly brown onions in olive oil, add […]

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 […]

Original Recipe: Aliter Lenticulam (Lentils Another Way): Apicius, #184 Cook the lentils, skim them, add leeks, green coriander; crush coriander seed, flea-bane, laser root, mint seed and rue seed moistened with vinegar; add honey, broth, vinegar, reduced must to taste; then oil, stirring until it is done, bind with roux, add green oil, sprinkle with pepper and serve. […]

Servings: 6 Ingredients 2 medium bay leaves 2-3 cloves of garlic, sliced 1.10 lbs of lentils 2 oz of olive oil 1 medium, white onion, sliced 1-2 pinches of pepper 1 sprig of rosemary 2-3 pinches of salt 2 large tomatoes, finely chopped 1-2 tablespoons of red wine’s vinegar Directions Clean the lentils and soak them […]

In Greek: καλαμαράκια γεμιστά, pronounced kah-lah-mah-RAHK-yah yeh-mee-STAH If you like squid, give this recipe a try. There are many variations on the stuffing, and this one adds the delightful taste of raisins. It is a great choice for Sundays during the Greek Orthodox Great Lent when squid, olive oil, and wine are permitted. Cook Time: 50 minutes […]

In Greek: πατατοκεφτέδες νηστίσιμες, pronounced pah-tah-to-kef-TEH-thess This is an easy option for a quick addition to a lenten meal (or a non-lenten meal) that brings together the tastes of potatoes and mint. These can be served as an appetizer, meze, or side dish. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients: 4 medium potatoes 1 bunch […]

Ingredients: 2 cups of lentil 1 cup of rice 1 1/2 cup of onions thinly sliced 3/4 cup of olive oil 6 cups of water Salt and pepper to taste Method: Wash lentil with plenty of running water. Place the lentil and water in a pot with some salt and cook for about 15 minutes. […]

Ingredients: 3 cups uncooked lentils 12 to 15 cups hot water 1 cup vegetable oil 4 to 5 cloves garlic 1 onion, minced 2 stalks celery 2 medium carrots, minced 1 sprig rosemary 1 1/2 pounds tomatoes, peeled and strained or 1 (30 ounce) can tomatoes Salt and pepper, to taste Vinegar (optional) Method Soak […]

Ingredients: 1 cup of Fakes (Lentil) 2-3 spring onions finely chopped 8-10 stalks of coriander leaves finely chopped 2-3 lettuce leaves finely chopped 3-4 cloves of garlic sliced 1 tbsp of flour 1-2 bay leaves 1/2 a cup of vinegar Chopped parsley for garnishment Salt and pepper to taste This soup is usually made during […]

This recipe for Lenten Koulourakia (koo-loo-RAH-kyah) was given to me by Maria Athanasiou, a dear friend and adopted Aunt of my family. Her recipe uses vegetable oil and wine to flavor the twists, and produces a crisp and delicious cookie that is perfect for dunking in coffee. Maria recommends baking at 400 degrees but I […]