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English Admin
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Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Sat Feb 10, 2007 8:21 pm    Post subject: VEGETARIAN HEARTH Reply with quote


1/4 cup dried chickpeas
1/3 cup bulgur
1/2 cup green lentils; heaping measure
6 cups water
1 medium onion -- thinly sliced
1 1/2 teaspoons cayenne
1 teaspoon salt
1 tablespoon ground coriander seed
1 tablespoon butter
1/2 teaspoon dried mint

Soak the chickpeas in water to cover overnight.

The next day, drain the chickpeas and place them in a stockpot along with the bulgur, lentils, and water. Bring to a boil, then simmer the soup, partially covered, for 45 minutes.

Stir in the onion, 1 teaspoon of the cayenne, and the salt. Cook 15 minutes longer. Add the coriander and simmer for 5 more minutes.

Melt the butter and add to it the remaining l/2 teaspoon cayenne and the dried mint. Pour the soup into a tureen and pour the butter mixture on top. Serve immediately.

by Darra Goldstein, Nevin Halici

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Yemek Tarifleri
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