Pasta
A hearty winter dish from Jordanian cuisine, made by cooking green lentils and homemade dough strips together in a pressure cooker. It travels easily in a thermos and makes a filling picnic snack.
Knead the flour with the egg, water and salt to make a firm dough.
Cover the dough with plastic wrap and leave it to rest for 20 minutes.
Roll out the rested dough thinly and cut it into strips about a finger-width wide.
Heat the olive oil in a pressure cooker and sauté the onion and garlic. Add the green lentils and cumin and sauté for a few more minutes.
Add the water and salt, close the pressure cooker and pressure-cook over low heat for 15 minutes.
Release the pressure and open the lid. Add the dough strips and cook uncovered over medium heat for 8 more minutes, until tender.
If you roll out the dough before it has rested, it will spring back and the strips will not be an even thickness. Add the noodles while the pressure cooker lid is open, or they may stick together. Allergens: contains wheat (gluten) and egg.
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