This Week in Palestine - Palestinian Recipe
Issue no. 10 - June 1999
Rishtaye
(Also known as Smat, Msalwaa, or Mjammadeh)
The many different names for this dish suggest
that it probably has many different ethnic sources. In the Palestinian
society however, and mainly within the Christian community, this dish is
linked to what is called "Nidr', meaning when you want something to happen
you ask for it in your prayers. If it comes true, the housewife prepares
this dish and distributes it to neighbors and friends.
Ingredients (for 2):
1 cup of
lentils (orange lentils)
100 gms tagliatelle pasta
Spices:1 teaspoon salt
1 teaspoon cumin
1 teaspoon "summak"
Garnish:
2 onions
1 table spoon olive oil
Preparation:
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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