“Magda Mehdawy, author of My Egyptian Grandmother’s Kitchen, says that those working to preserve Egyptian cuisine have an important role, as it forms a key part of the country’s culture, particularly as many crops and ingredients have been lost in Egypt over the years.”
“This recipe is adapted from Magda Mehdawy’s book My Egyptian Grandmother’s Kitchen. Lentils are a very ancient food staple, and have been the basis of diets in the Middle East for millennia. To perk up the flavor of this soup, cooks often add a spritz of lemon juice to each serving at the last minute. Note: Ghee is available at Middle Eastern markets. Yellow lentils are actually orange when you buy them in the package, but they quickly turn yellow when cooked. Unlike brown lentils, they take very little time to cook. The amount of cumin can be adjusted to taste.”
A 2019 study in the Journal of the American Heart Association found that people who eat more healthful plant foods have a lower chance of dying from cardiovascular disease and all causes. Lentils are a plentiful source of fiber, folic acid, and potassium. These nutrients all support heart health.
Ingredients:
1 tablespoon ghee (or clarified butter)*
2 rounds pita bread, each cut into 9 wedges
