Basai Badawi (Onions With Lentils Nuts & F Recipe




Basai Badawi (Onions With Lentils Nuts & F Ingredients

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

A Recipe for
Basai Badawi (Onions With Lentils Nuts & F

 

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This Basai Badawi (Onions With Lentils Nuts & F recipe is one of many in our Bean Category.



Beans, peas, lentils, legumes, everything you need with a selection of delicious vegetarian recipes in our bean and lentil recipe section. A vegetarian’s and healthy eaters ideal reference.


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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.



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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.




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Basai Badawi (Onions With Lentils Nuts & F

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Basai Badawi (Onions With Lentils Nuts & F 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

Serves: 4

 

 

 

 

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