Ingredients
- 1 cup red lentils1 cup
- 2 cups water2 cup
Ground Cinnamon0
Paprika0
White Pepper0
Cumin0
Hot Pepper0
Sumac0- Salt to taste0
- 1/2 cup quince, jam0.5 cup
- 2 onions, sliced2 pieces
- 2 tablespoons olive oil2 tablespoons
- Juice of 1/2 lemon0.5 piece
- 1 kilogram quince1 kilogram
- 2 cups sugar2 cup
- 1 tablespoon fresh lemon juice1 tablespoon
Steps
- 1
In a large pot, place the red lentils and two cups of water; bring the water to a boil over low heat for 30 minutes, until the lentils are cooked and softened. Meanwhile, heat some olive oil and fry the onions until they are crispy and brown.
30 minRequired Tools:
Pot
Frying Pan - 2
Add the spices to the lentils and half of the fried onions and cook the mixture for an additional 20 minutes.
20 min - 3
When the lentils resemble a soup, add the quince pieces with a little lemon juice.
10 min - 4
Serve topped with the fried onions, either in a large dish or as a sauce with baguette slices or triangles of pita bread.
- 5
To make quince jam: rub the quince to remove the fuzz from the skin.
- 6
Peel the quince and remove the core. Place the peels and core in a deep pot, then add 4 cups of water and 2 cups of sugar. Bring the mixture to a boil and add the lemon juice, simmering for an additional 20 minutes until the mixture becomes syrupy. A strong aroma will emanate from it.
20 minRequired Tools:Pot - 7
Discard the peels and place the quince in the syrup, adding more water until the fruit is submerged (not completely) in the water.
10 min - 8
Let the quince simmer for 30 minutes or more, until the color of the fruit changes from ruby red to yellow, and the water becomes syrupy.
30 min - 9
Cool down. Serve as jam or with pudding or something resembling milk pudding.
Nutrition Facts
Ground Cinnamonper 100gPaprikaper 100gWhite Pepperper 100gCuminper 100gHot Pepperper 100gSumacper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.