Palestinian Rishtaye (Smat, Msalwaa or Mjammadeh)

Servings: 2

Ingredients:

1 cup of lentils (orange lentils)

100 g tagliatelle pasta

Spices:

1 teaspoon salt

1 teaspoon cumin

1 teaspoon "summak"

Garnish:

2 onions

1 table spoon olive oil

Cooking Instructions:

After cleaning the lentils, place them and the tagliatelle in a deep pan and cover with water. When the water starts to boil start stirring the ingredients, adding water whenever the water level becomes minimal, until the mixture turns into a homogeneous thick broth-like mixture. This process should take about 30 minutes of regularly stirring the mixture over medium heat. Add the salt and cumin and stir with the mixture before removing it from the heat. Pour the mixture into individual deep dishes. Place aside to cool.

Garnish: Cut the onion into thin slices and fry in the olive oil until dark brown. Garnish the dish with the onions, and then sprinkle the summakon top. Serve with green olives, salad or spring onions and radish.

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