Rashta, also known as “Irkak o Adas” is a heartwarming soup that is especially enjoyed during the wintertime in Palestine. Lentils and homemade noodles run the show for this recipe. It has a deep cultural connection so it is very nostalgic for many of us.
In Palestine, lentils are known as “poor man’s meat”. And since many Palestinian farmer (Falahi) families are big, they needed cheap ways to stay warm and fed. And when I say cheap, I mean way below any poverty line cheap. Lentils are cheap, and so was flour, so this combination was perfect to stay warm and full. It’s also delicious, which is a huge bonus!
A Heartwarming Soup!
Traditional Palestinian Recipes
Palestinian traditional recipes hold a very special in my heart! They are what make me feel at home when I can’t physically be there. This is why I wanted to share more recipes with you.
Traditional Palestinian Musakhan Recipe is a staple in Palestine. This dish is very warm and cozy. It is a perfect dish for winter, but you can definitely be served it all year round.
Fattet Betenjan is a dish that is loved all around the Middle East, and rightfully so! It has fried, crunchy pita bread, garlicky yogurt sauce, meat, and eggplants!
Why You Need To Make This ASAP!
Winter is finally here! And while it’s fun to watch the rain fall and play with the snow and all that fun stuff, you need a few winter warmer recipes for cold snaps. And guess what? This Irkak O Adas is perfect for that!
It is so filling that you probably won’t even need anything to go with it!
The ingredients that go into making this are inexpensive and that is one of the main reasons why it became popular in the first place. So if you’re tight on money, this will be perfect.
Last but definitely not least, it tastes incredible! Kids love it as much as the older generation.
So Filling!
Best Rashta Toppings
Aesthetics in food are extremely important, and toppings are your way to get there! They are such an easy and clever way to elevate any dish. Not only that, but when chosen correctly, toppings could add a very nice touch in terms of flavor!
Rashta, or Irkak O Adas, can be topped with so many different things and I have a few suggestions here!
I personally like to top mine with pomegranate arils. The contrast of the sweet or even sour pomegranate with the soup is simply unmatched!
Caramelized onions are a great option as well. They are generally very soft and sweet.
You could also add a little bit of chopped parsley!
Pro Tips
Your dough must be non-sticky, so make sure to add flour and water accordingly.
Knead your dough and let it rest while you cook the lentils.
To make this recipe more like a soup, add water, but if you’re looking for a thicker consistency feel free to add more lentils or noodles.
Best Comfort Food!
Frequently Asked Questions
Yes, if you’re short on time fettuccine noodles can be used as a quick substitute for homemade ones.
The two recipes are indeed similar but not exactly the same.
Irkak O Adas keeps well in an airtight container for up to 5 days in the fridge.
Ingredients
Dough
Flour: Use the flour that you like and is available to you.
Salt: Add it to taste.
Warm water: This is what is going to form your dough and it plays a huge role in its consistency.
Lentils
Brown lentils: This is the star of the show and one of the most important ingredients for this recipe.
Olive oil: You only need about ¼ of a cup.
Yellow onion: It is present in almost every Middle Eastern soup.
Seasonings: Salt, cumin, black pepper, 7 spice or all spices, bullion powder, and sumac, which is optional.
Flavorful, Yet Simple!
Steps To Prep
First, wash 1 cup of brown lentils then boil in 5 cups of water, ½ teaspoon of cumin, and ½ teaspoon of black pepper.
Cook for 15-20 minutes or until the lentils are soft, then discard the liquid.
Once the lentils are cooked, strain them.
Then, add olive oil to a pot and heat before adding the diced onion.
Sauté until soft and translucent.
Next, add the lentils and the spices and mix.
Add the hot water and let it come to a boil for 5-10 minutes.
As for the dough, roll it as thin as you can.
You can cut it into short strips, roll it lightly not tightly into a log and slice it that way.
Sprinkle flour on top, then drop into the boiling lentils in batches.
Keep stirring in between so it doesn’t stick together.
Cook on high heat for 10-15 minutes until it thickens.
And finally, serve it hot with crispy onions and lemon if desired.
Must-Try Recipes:
Kousa Mahshi (Stuffed Grey Squash)
Authentic Middle Eastern Chicken Shawarma
Restaurant Style Butter Chicken (cheat version)
Let’s Keep In Touch!
I have recently started a series on my Instagram called “Winter time in Palestine” where I basically share recipes that were made to help people stay warm during the cold winter. This Rashta recipe takes part in this series. Click here to check it out!
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Rashta
Ingredients
For The Dough
- 2¼ cups flour
- 1 cup warm water
- 1 teaspoon salt
For Lentils
- 1 cup brown lentils washed, cooked until soft
- ¼ cup olive oil
- 1 medium yellow onion diced
- 1 teaspoon cumin
- ½ teaspoon black pepper
- salt to taste
- 1 tablespoon bullion powder
- ½ teaspoon 7 spices or all spice
- ½ teaspoon sumac
Instructions
- Wash 1 cup of brown lentils then boil in 5 cups of water, ½ teaspoon of cumin, and ½ teaspoon of black pepper. Cook for 15-20 minutes or until the lentils are soft, then discard the liquid.
- Once the lentils are cooked, strain them.
- Add olive oil to a pot and heat before adding the diced onion.
- Sauté until soft and translucent.
- Add the lentils and the spices and mix.
- Add the hot water and let it come to a boil for 5-10 minutes.
- As for the dough, roll it as thin as you can.
- You can cut it into short strips, or roll it lightly not tightly into a log and slice it that way.
- Sprinkle flour on top, then drop into the boiling lentils in batches.
- Keep stirring in between so it doesn’t stick together
- Cook on high heat for 10-15 minutes until it thickens
- Serve it hot with crispy onions and lemon if desired.
Notes
- Your dough must be non-sticky, so make sure to add flour and water accordingly.
- Knead your dough and let it rest while you cook the lentils
- To make this recipe more like a soup, add water, but if you’re looking for a thicker consistency feel free to add more lentils or noodles.
Perfect Rashtayieh recipe! Tasted just like my Sitti’s (my grandma)! I halved the recipe and it was the perfect amount 2-3 people! Loved it!
May I recommend you try rishtayeh with small cubes of fried to a crunch pita bread..
Also, I prefer to use the sumac as a garnish in each serving bowl… You can really taste its flavor this way.
all personal preference 🙂