LCBO Food & Drink Summer 2017

FLAVOURS THE SYRIAN TABLE

SYRIAN LENTIL & PASTA STEW

1 Place lentils in pot and cover with 4 cups (1 L) salted water. Bring to a boil then reduce heat to simmer and cook about 25 minutes or until tender. Drain, reserving cooking water. 2 Heat 2 tbsp (30 mL) oil in a large nonstick pan over medium heat. Add onions, sprinkle with salt and fry until crispy, about 10 to 15 minutes. (If you do not have a big pan then do it in 2 batches.) Remove from pan and reserve. In same pan, add 1 tbsp (15 mL) oil; fry garlic until fragrant and just beginning to brown, about 30 seconds. Add coriander and fry until bright green, 30 more seconds. Remove garlic and coriander from pan and reserve. 3 Heat 1 more tbsp (15 mL) oil in same pan, add pitas and fry until golden, about 3 min- utes per side. Crumble and reserve separately. 4 Add remaining 1 tbsp (15 mL) oil and add pasta. Fry until golden, about 2 minutes. Add the cooked lentils and half of cooked onions. Season well with salt and pepper.

5 Combine 1 cup (250 mL) reserved lentil cooking water with half of garlic-coriander mixture and all the pomegranate molasses and lemon juice. Stir to combine flavours then add into lentil mixture. Cover and simmer to- gether until pasta is tender, adding more len- til liquid and salt and pepper if needed, about 5 minutes. 6 Transfer mixture to serving dish and deco- rate in lines with remaining onions, garlic and coriander mixture, crumbled pita and pome- granate seeds. Serve lukewarm or at room tem-

This is my take on a traditional Syrian lentil and pasta stew. It is inspired by a dish I had at a Syrian dinner. There is much discussion at the Syrian table about whether this should have bulgur in it (both Muna and Maryam thought it should). If you wish to add it in with the lentils, then use a medium bulgur. 1 cup (250 mL) green lentils

4 cups (1 L) salted water 5 tbsp (75 mL) olive oil 4 cups (1 L) thinly sliced red onion ½ tsp (2 mL) salt 2 tbsp (30 mL) chopped garlic 1 cup (250 mL) chopped coriander leaves and stems 2 small pitas 1½ cups (375 mL) short dry pasta, such as vermicelli Salt and freshly ground pepper 2 tbsp (30 mL) pomegranate molasses 1 tbsp (15 mL) lemon juice ½ cup (125 mL) pomegranate seeds, or more to taste

perature. Serves 6

WHAT TO SERVE Anselmi San Vincenzo

VINTAGES ESSENTIALS 948158, $16.95 Konzelmann Pinot Noir VQA LCBO 200584, $13.95

FOOD & DRI NK SUMMER