Al Rashoof Recipe | MAGGI® Arabia
Al Rashoof
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Al Rashoof

Al Rashoof is a staple arabian recipe of delicious rice and lentils for the family. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

  • 1½ cups or 250 g green lentils
  • 4 cups water or 1 litre
  • 1½ tablespoons vegetable oil
  • 2 small red onions or 100 g, thinly sliced
  • 1 medium onion or 130 g, cut into cubes
  • ½ cup hot water or 125 ml
  • 2 cups or 500 ml liquid whey (jameed)
  • 1 cup low fat yoghurt or 250 ml
  • 2 cubes MAGGI® Chicken Bouillon or 20 g
  • 1 teaspoon white ground pepper
  • 1 tablespoon vegetable oil
  • 4 tablespoons dried mint

How to Prepare

  1. Place a pot on medium heat, boil the washed green lentils in 4 cups of water until fully cooked. Drain and set aside.
  2. Heat 15 g vegetable oil in a deep sauce pan and fry onion slices until golden brown, remove and set aside for garnish.
  3. Add chopped onions to the same pan, and gently fry until translucent. Add water, jameed and yogurt to the pan with the onions, bring to boil and simmer for 5 mins.
  4. Add 2 MAGGI® Chicken Bouillon cubes to the pot and continue stirring.
  5. Add the cooked lentils and white pepper to the jameed sauce, and simmer on low heat for 10 mins.
  6. In the mean time, heat the remaining 10 g vegetable oil in a small frying pan, add dried mint leaves and sauté for 2-3 mins. Make sure not to burn the mint.
  7. Serve thickened jameed and lentil soup in a large serving dish, garnish with fried onion slices and drizzle mint sauce around the center.

Nutritional Info

Energy: 250.00 Kcal
Protein: 15.00 g
Carbohydrate: 34.00 g
Fats: 7.50 g

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