Description
The site has a version of this dish, but I'll show you how it's done in the Caucasus. MSOs can be served as an independent, tasty and nourishing dish that you can smear on bread, like pate, to be served as a cold appetizer, but you can hot apply as an unusual garnish for meat dishes.
Ingredients
-
Dill
-
Onion
1 piece
-
Vegetable oil
2 Tbsp
-
Seasoning
-
Walnuts
0.5 cup
-
Lentils
1 cup
-
Dried apricots
0.5 cup
Cooking
For this dish is the perfect red lentil, it quickly softens and is very gentle taste.
The lentils, rinse well under running water, cover with cold water and boil until tender. Before the end of cooking, add salt.
Dried apricots wash, chop the onion, and walnuts to grind, pound or finely chop with a knife.
Onion fry until transparent in hot oil, stirring all the time, it should not boil.
In the pan to the lentils add the fried onions, dried apricots and nuts. Cook over low heat, stirring constantly, 10-15 minutes.
Our dish should thicken. Please note that we do not add when cooking any strong smelling herbs and specific spices Caucasian. Here the gentle "pastel" fusion of tastes: from delicate lentil, sweet from the dried apricots to the warm, nutty. All very gently!
MSOs is laid out on a flat dish (also served Hominy) and sprinkled with black pepper and finely chopped greens. Bon appetit to you and your family! It is very tasty!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.