Syrian Dish of the Month

     Lentil and Coriander Soup

      Ingredients

• 250g red lentils
• 2 medium potatoes peeled and cut to small cubes
• 1 large onion finely chopped
• 2 large carrots , peeled and grated
• 1 vegetable cube  
• 1 lemon juice
• 3 tbsp coriander leaves chopped (option).
• 2 tbsp oil for frying
• 1 tsp cumin powder
• Sprinkle of Sumaq (option).
  
• ¼ tsp chilli powder
• 2 ½  pint water
• Salt to taste

Method

1- Wash the lentils and put in a large pot, add the water and bring it to the boil (do not cover the pot) let it simmer on a low heat for 10 minutes stirring occasionally

2- Add the vegetable cube, potatoes and carrots, simmer for 15 minutes.

3- In a frying pan add the oil, onion, cumin and chilli, fry for 3 minutes then add them to the simmering pot, add the salt, lemon juice and fresh coriander, cook for 5 more minutes stirring occasionally, add some water if needed.

4-Serve the soup as it is or blend it in a liquidiser until smooth, then serve.

Aubergine & Lamb Bake (Bazinjan Sewaad).

(Serves 6 - 8 ).

1.5 kg (3.5 lb) aubergines, thickly sliced
salt and freshly ground pepper

3 tbsp olive oil
3 tbsp vegetable oil
500g (1lb) lean lamb, minced

1 tsp mixed spices (optional), use GaramMasala or:mix your own (cumin-coriander-cloves-cardamom).
2 onions skinned and chopped.

4 cloves garlic crushed.
3 tbsp tomato puree.

One large green pepper chopped.
226 g (8 oz) can chopped tomatoes.

3 tbsp pomegranate sauce(optional).

4 medium size tomatoes.

1 cup water.

Method

1. Sprinkle the aubergines generously with salt and leave in a colander to drain for 30 minutes.
2. Rinse the aubergines, squeeze and pat dry with absorbent kitchen paper. Brush each side with mixed oil.
3. Preheat the oven to 230C /Gas mark 8.
4.  Arrange the aubergines in a try (one layer only) and bake (40 minute) or until the aubergine start to brown. (In old recipe they fry the Aubergine).
5. Season the Lamb with salt, pepper and mixed spices.
   
   
6. Heat l tbsp oil in a saucepan and cook the lamb (5 minute), stir in the onion and garlic and cook for 3 minutes, add can tomatoes with juices, bring to the boil, cover and simmer for 10 minutes.
7. Add tomato puree, pomegranate sauce , chopped green pepper and one cup of water, sprinkle salt, and simmer for further 10 minutes.
   
   
8. In a deep baking dish, layer the aubergine, cover with cooked lamb and tomato sauce.
9. Thinly slice the fresh tomatoes and arrange them on top.
10. Bake in the oven for 45 minutes gas mark 8 or until the tomatoes on top looked cooked.
11. Serve with rice or warm wholemeal bread or Jacket potatoes.                Click here to see our next group tour to syria.