ʿAdas Tannūrī (Tandoor Lentils with Meat and Chard)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- fatty meat
- chard
- lentils
- coriander
- cumin
- garlic
- cinnamon
- fresh lemon juice
Instructions
- Cut fatty meat oblong, put in a pot, and add washed chard.
- Pick and wash lentils and add them to the pot.
- Fill with water leaving four fingers below the rim, and leave in the tannūr, covered, until morning.
- Lift out and add coriander and cumin; pound a little garlic and stir it in.
- Dust the surface with finely ground cinnamon.
- Serve with fresh lemon juice, or salted lemon when lemons are out of season.