Lebanese Macarouna with Lentils and Vermicelli (Riz bil Chaariyeh)
Here's a recipe that smells like the kitchens of Beirut: Lebanese macarouna with lentils and vermicelli, a comforting and nourishing dish often enjoyed as part of a mezze or as a main course. You'll love the combination of golden vermicelli, tender lentils, and aromatic spices. And if you're wondering what the typical dishes of Lebanese cuisine are, this dish is one of them, alongside hummus, tabbouleh, and falafel. Moreover, the difference between Lebanese and Israeli hummus often lies in the balance of spices and the smoother texture of the former. In short, this recipe is a delight not to be missed!
Ingredients
- Vermicelli200 g
- Green lentils150 g
- Onion1 large
- Garlic3 cloves
- Ground cumin1 tsp
- Ground coriander1 tsp
- Olive oil3 tbsp
- Lemon juice2 tbsp
- Dried mint1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh parsley1 bunch
Instructions
- 1
Rinse the lentils and cook them in a pot of boiling salted water for 15 to 20 minutes until tender. Drain.
- 2
Meanwhile, heat the olive oil in a large skillet and sauté the chopped onion and minced garlic until golden.
- 3
Add the vermicelli and lightly toast them, stirring constantly, until they turn golden brown.
- 4
Add the cooked lentils, cumin, coriander, dried mint, salt, and pepper. Mix well.
- 5
Pour in 2 cups of water, bring to a boil, then reduce heat and simmer for 10 minutes until the vermicelli is tender and the liquid is absorbed.
- 6
Drizzle with lemon juice, garnish with chopped fresh parsley, and serve hot.
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