tah-deeg

[Guest guest]

3-6 servings

 

Ingredients:

 

3 cups (8 Oz) of white long grain rice.

4 table spoons of cooking oil.

1 cup (8 Oz) of lentils.

1 loaf of pita (or other flat middle eastern type) bread.

4 oz of water.

salt

 

Directions:

 

For best results, soak the rice for a few hours in hot water and salt

before cooking. Soak the lentils in a separate water (no salt)

container a short while before cooking.

 

In a medium size pot, half-way filled with water, bring the water to

a boil. Add the rice (and the water it was soaking in), and let it

cook for a few minutes until it starts boiling. Add the lentils.

Occasionally pick a few of the rice grains with a spoon and chew on

them to see if they have softened.

 

When the rice is half-crunchy half-soft, take it out and drain it in

a kitchen stringer. Run the tab water on it to wash out some of the

excess salt.

 

Pour the oil in the pot, add 4 oz of water, separate the two halves

of the pita bread and lay them in the bottom of the pot, add a bit of

extra oil if necessary, then pile up the rice losely in the shape of

a heap. With the back of a spoon, make five holes, one in the center

and four around it so that the rice can breath in the cooking process.

 

Spread a little water on top and close the lid. Let it cook for a few

minutes on high heat. When steam starts to rise, change the setting

to medium heat and let it cook for another 15-20 minutes. Then turn

the heat to medium-low, sprinkle some cooking oil to prevent drying,

and let it cook for about another 10-15 minutes before serving.

 

HINTS:

 

If you have a choice, use any of the Basmati brands of rice you can

buy from middle eastern or Indian stores. But be careful not to

overboil these types. They get pretty sticky if you over cook them.

If all else fails, use Mahatma brand (American from supermarket).

They take longer to soften, and there is less chance of coming out

sticky.

 

When putting bread in the bottom of the pot for purpose of forming

bottom crust (tah deeg), it is best to use a teflon coated or any

other non stick pot for this purpose. In most cases, after cooking

the rice in such pots, you can put a large round plate over the pot,

flip it over and get the rice and the crust to come out in one piece.

 

Serve with salad, soup or vegetable dishes.

 

By Mrs. Soheila Amiri

[Guest guest]

Fraggle

 

That sounds interesting - I will try it as soon as I get to the supermarket

to buy some pitta breads.

 

Jo

 

 

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