Ingredients

• 500 g lentils
• 250 g chickpeas
• 600 g onion
• 1 piece of flour
• 1 tea glass of oil
• salt
• 1 tablespoon tomato paste
• 6 glasses of water

How It Is Made

After the dough is rolled out, it is divided into small squares. Chickpeas and lentils are boiled in a pot until cooked. After the chickpeas and lentils are cooked, small pieces of phyllo dough are thrown into this mixture. After boiling for another minute or two, it is lowered. Chop an onion and fry it in oil, add a tablespoon of tomato paste, mix it (dried mint can also be added if desired) and serve by pouring it over the meal.

Source: Öncü, M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)

Other Adiyaman Recipes

• Kayisi Hosafi
• Patlican Corbasi
• Kuruluk Dolmasi
• Domates Salatasi
• Karistirmali Pilav
• Kaburga Dolmasi

Kültür Portalı – original source