Recipes > Vegetables > Turkish Purée

Turkish Purée


  • 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


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.


Print recipe/article only


365 Foreign Dishes (1908).

comments powered by Disqus