Em-jad-da-ra
(Lentils with Rice)
1 cup lentils
3/4 CUP rice (long grain)
1/2 CUP olive oil
2 large onions (slivered)
4 cups water
2 tsp. salt (to taste)
Clean and sort lentils, rinse and drain. Rinse rice. In 3 quart sauce pan heat oil, add onions, saute until brown. Remove some onions for garnish. Add lentils and rice to oil, add water and salt, stirring well. Cover and bring to a boil, stir and simmer until liquid is absorbed and rice and lentils are tender.
Let set uncovered in pot about 10 minutes before serving. Serve on large platter. Garnish with fried onions and serve with a green salad. Serves 4.
Em-far-ra-keh
(Squash with Eggs)
1 Ib. ground lamb
1 medium onion
4 eggs
4 cups cut up green, long, thin, snake
squash
3 tbsp. butter
1 tsp. allspice
1 tsp. salt
Wash, peel, cut off stems of squash and cut into bite size. In a large skillet, melt butter. Add meat, onions, spices and saute for five minutes, stirring occasionally. Add squash and cook 15 minutes covered until squash is tender. Add slightly beaten eggs to squash and meat mixture. Cook until eggs are done. Serve with tossed salad. Serves 4.
Sound delicious? Want other recipies?
To order, send a check or money order
for $12.00 (along with your address) to:
Saint Ann Melkite Church
802 Rifle Camp Road
West Paterson, NJ 07424
