Rashta
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.
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
- 8 cups water or more, adjust to your desired thickness at the end of cooking
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.
Tried this recipe?Let us know how it was!