Recipe Details

Summary

Name: Turkish Purée.

Category: International

Boil 1 cup of lentils with 1 bay−leaf, 2 sprigs of parsley, a pinch of salt and pepper to taste; add some mace

and cook until tender. Then fry 1 chopped onion in 2 tablespoonfuls of olive−oil; add the lentils and 1 cup of

cooked rice and 1 tablespoonful of 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.