Introduction: Shorbat Adas, a smooth spiced red lentil soup, is a beloved Ramadan opener across Bahrain, traditionally the first dish eaten to break the fast because it is gentle on the stomach and quick to prepare. Cultural Background: Shorbat Adas, a smooth spiced red lentil soup, is a beloved Ramadan opener across Bahrain, traditionally the […]
Introduction: A hearty, tomato-based soup of lentils, chickpeas and small pieces of meat, thickened with a flour and water mixture and brightened with fresh herbs. Cultural Background: Harira is shared across the Maghreb, with the Algerian version distinguished by its own balance of lentils, chickpeas and herbs, central to Ramadan iftar meals across the country. […]
Introduction: A comforting bowl of yellow split lentils simmered with turmeric and a garlic-cumin tempering, served over steamed rice. Cultural Background: Dal is a quick, everyday midday dish across Afghan households, often made when time is short but a warm, filling meal is still needed before the afternoon’s work. Tips: Skimming the foam early keeps […]