Lentil Salad in Olive Oil With Egyptian Spices
This is called salata cadas and made with lentils slightly cooked with olive oil, garlic, and spices. Clifford Wright made this as a meze at the Tikka Grill, a restaurant on the corniche of Alexandria in Egypt. Enjoy!
Ingredients
6 serv.- extra-virgin olive oil↗1⁄4 cup
- large garlic cloves, finely chopped↗2
- freshly ground cumin seed1⁄2 teaspoon
- freshly ground coriander seed↗1⁄2 teaspoon
- freshly ground cardamom seed↗1⁄4 teaspoon
- ground fenugreek1⁄2 teaspoon
- dried brown lentils, picked over and rinsed well↗1 cup
- salt↗
- fresh ground black pepper↗
Step-by-step instructions
- 1
In a small saucepan, heat 3 tablespoons of the olive oil over medium heat with the garlic. As soon as the garlic begins to sizzle remove from the burner, add the cumin, coriander, cardamom, and fenugreek, stir, and set aside.
- 2
Place the lentils in a medium saucepan of lightly salted cold water and bring to a boil. Cook until al dente, about 25 minutes from when you turned the heat on(or a little longer if you want them softer). Drain and toss with the garlic, olive oil, and spices while still hot. Season with salt and pepper, toss, and arrange on a serving platter. Drizzle the remaining 1 tablespoon olive oil over the top.
- 3
Serve at room temperature. Enjoy!
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