Creating a delicious and flavorful shorbet adds bil hamud can be a culinary adventure. This exotic dish, hailing from the vibrant streets of the Middle East, combines the sweetness of fresh fruit with the richness of yogurt and the crunch of nuts, creating a delightful symphony of flavors and textures. Whether you're a seasoned cook or a novice in the kitchen, this guide will take you on a journey to discover the best recipe for this delectable dessert.
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ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)
This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.
Provided by MissGleasonSanchezApostolides
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
- Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 39.8 g, Fat 2.6 g, Fiber 19.3 g, Protein 17 g, SaturatedFat 0.4 g, Sodium 46.4 mg, Sugar 2.5 g
SHORBET ADS (LENTIL SOUP)
A dear friend of mine gave me this recipe. Her mother made this for their family while she was growing up. Amazing soup with a surprisingly meaty texture and beautiful color. Wow! Even cooler? The variations she suggested. I've tried the Baghdadi variation - and I can't imagine the other ones being anything less than marvelous. This is THE lentil soup recipe I use now.
Provided by MechanicalJen
Categories Stocks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine onion, lentils, and liquid. Simmer about 1/2 hour, until lentils have disintegrated.
- If the soup seems too thick for your taste, add water to reach desired consistency.
- Add in cumin and lemon juice and adjust salt or pepper to taste.
- Serve with oil on the side for everyone to sprinkle on their own portion.
- Variations-.
- Stir in caramelized onions- i large onion caramelized in 2-3 Tbsp oil.
- Omit cumin and stir in 4 crushed garlic cloves fried in 3 Tbsp oil with 2 tsp crushed mint.
- Baghdadi Jews add 1 tsp turmeric and hot chilies
- Add bulgur wheat 15 minutes before end of cooking.
- Add 2 peeled and chopped tomatoes while cooking
- Add 1 lb shredded fresh leaf spinach (or 1/2 lb frozen) 10 minutes before end of cooking.
Nutrition Facts : Calories 203.2, Fat 1.3, SaturatedFat 0.2, Sodium 5.1, Carbohydrate 35.5, Fiber 6.4, Sugar 0.9, Protein 14.2
SHORBET ADDS BIL HAMUD
This is a very famous and very tasty Lebanese soup made with large brown lentils.
Yield serves 6
Number Of Ingredients 10
Steps:
- In a large pan, fry the onion in the oil until soft and golden. Add the garlic and stir until it begins to color. Add the lentils and potatoes, and the water or stock, and simmer for 25 minutes, or until the lentils are tender.
- If using fresh spinach, wash the leaves and put them in a pan with the lid on-and only the water that clings to them-over low heat, until the leaves collapse into a soft mass. Cut the cooked fresh or defrosted frozen spinach into thin ribbons with a knife.
- Add the spinach and cilantro to the soup and season with salt and pepper. Stir well and add water, if necessary, to have a lighter consistency.
- Cook a few minutes more and add lemon to taste (it should be tangy) before serving.
- For adds bel shaghria, add a handful of vermicelli, broken into small pieces in your hand, a few minutes before the end.
- For an alternative flavoring, fry 4 or 5 crushed garlic cloves in 2 tablespoons extra-virgin olive oil with 2 teaspoons ground coriander until the aroma rises. Stir this sauce, called takleya, into the soup just before serving.
Tips:
- Use ripe, seasonal fruit: This will ensure that your sorbet is packed with flavor.
- Freeze your fruit before churning: This will help it to develop a smooth, icy texture.
- Add a little bit of sugar or honey: This will help to balance out the tartness of the fruit and make your sorbet more palatable.
- Use a high-powered blender or food processor: This will help to create a smooth, creamy sorbet.
- Churn your sorbet in a frozen bowl: This will help it to set up quickly and prevent it from becoming icy.
- Serve your sorbet immediately: Or store it in the freezer for up to 2 weeks.
Conclusion:
With its refreshing taste and endless flavor possibilities, sorbet is a delicious and healthy dessert that can be enjoyed by people of all ages. Whether you're looking for a light and refreshing summer treat or a sweet and satisfying way to end a meal, sorbet is a perfect choice. So next time you're in the mood for something sweet, try making your own sorbet at home. With just a few simple ingredients and a little bit of time, you can create a delicious and refreshing dessert that the whole family will love.
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