Recipes > Vegetables > Turkish Purée

Turkish Purée

Ingredients

• 1 cup of lentils
• 1 bay-leaf
• 2 sprigs of parsley
• salt
• pepper
• mace
• 1 chopped onion
• 2 tablespoonfuls of olive-oil
• 1 cup of cooked rice
• 1 tablespoonful of butter

Instructions

Boil lentils with bay-leaf, parsley, a pinch of salt and pepper to taste; add some mace and cook until tender.

Then fry onion in olive-oil; add the lentils and rice and butter. Stir well together and let get very hot.

Put on a platter and pour over a highly seasoned tomato-sauce and serve. Garnish with fried parsley.

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Source

365 Foreign Dishes (1908).

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