Africa: North - Lentils with Yams on Lemony Bulgur

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Lentils with Yams on Lemony Bulgur

 

Recipe By : Kitty Morse, North Africa: The Vegetarian Table (92)

Serving Size : 6 Preparation Time :1:00

Categories : *Kitty Morse Morocco

Mediterranean

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups vegetable broth

1 pinch saffron threads

1 teaspoon ground turmeric

1 cup lentils -- sorted & rinsed

1 cup finely chopped onion

20 sprigs cilantro -- tied with string

2 carrots -- peel, fine dice

1 yams -- cut in 1/4 " cubes

3 tablespoons tomato paste

1 teaspoon ground ginger -- (or fresh, minced)

salt and pepper -- to taste

fresh flat-leaf parsley -- for garnish

1 cup bulgur

2 large lemons -- juiced

boiling water

1 teaspoon olive oil

lemon rind

cracked black pepper

1 pinch salt

1 pinch sugar

1 teaspoon ground cumin

1 teaspoon cinnamon

 

The name of this dish is DJAJA TARAT (which means " The Chicken Flew Away! " )

This stew is usually served in winter, says Kitty. Pat added the bed of lemony,

spiced bulgur. Pumpkin or butternut squash are delicious alternatives to yams,

you can also substitute garbanzo beans for the lentils. Kitty uses ground

ginger. If you like hot, use fresh, smashed.

 

BULGUR (60 mins): Squeeze lemon into a 2 cup measure. Fill the rest of the way

with boiling water. Put 1 cup of Ala Cracked wheat bulgur in a glass bowl. Pour

the hot lemon water over Ala in large bowl. Stir in the seasonings. Cover and

let stand 1 hour. Stir to fluff and arrange.

 

STEW: ( 60 mins): In a large saucepan or soup pot, combine the broth, saffron,

turmeric, lentils, onions, and cilantro. Bring to a rolling boil and cook for 2

minutes. Reduce the heat to medium-low. Cover and cook until the lentils are

tender, 15-20 minutes. Add the carrots, yam, tomato paste, and ginger (fresh

preferred; but ground is used, also). Stir well and cover. Continue cooking

until all the vegetables are tender, 25 to 30 minutes. Remove from heat,

discard cilantro. Season with salt and pepper. Sprinkle with parsley and serve

immediately on bed or along side of the bulgur. Add mint if fresh.

 

Recipe from North Africa: The Vegetarian Table by Kitty Morse (1996) at

Chronicle Books, San Francisco. It is one of many in the Vegetarian Table

Series. Edited and tested by PATh (1997)

 

 

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