Palestinian Lentil Loaf    (Ragheef'Ada)

Palestinian Lentil Loaf (Ragheef'Ada)

Ready in 2 hours
8 review(s) averaging 4.2. 88% would make again

Top-ranked recipe named "Palestinian Lentil Loaf (Ragheef'Ada)"

Share it:

Home style vegetarian flavor.

"nice recipe. both my daughters enjoyed it, definitely a nice base in which the spices can be changed... i might repost modified versions of this!"

- antnil

Ingredients

Are you making this? 
2 cups lentils; rinsed
8 cups Water
1 cup Bulgur; soaked
1 medium onion; chopped
6 cloves garlic; crushed
2 medium serrano peppers; chopped
4 tablespoons fresh cilantro; finely chopped
1 cup bread crumbs; as required
1 5.5-oz can tomato paste
4 tablespoons Butter
2 large Eggs; beaten
2 large Egg whites
1 teaspoon Thyme
1 teaspoon Cumin
1 tablespoon Curry powder
1/4 teaspoon salt; to taste
1/2 teaspoon Black pepper; to taste
2 tablespoons olive oil
1 tablespoon honey; optional

Original recipe makes 18

Servings  

Preparation

Place lentils and water in a saucepan and bring to boil; then cover and cook over medium heat for 30 minutes or until lentils are cooked. Drain, place in a food processor, and process briefly. Add remaining ingredients, except olive oil and honey, and process into a paste.

Place in a greased (5X8inch) loaf pan; then sprinkle with olive oil. Cover with aluminum foil and bake in an oven preheated to 350F, for 45 minutes. Remove aluminum foil and brush with honey if desired, then bake for 10 minutes more.

Serve, sliced, hot or cold.

This made three 5X8X4 inch loaves which we divided into 6 slices each.

Each (app 4 ounce) slice contains an estimated:

Cals: 195, FatCals: 48, TotFat: 5g

SatFat: 2g, PolyFat: 1g, MonoFat: 2g

Chol: 39mg, Na: 272mg, K: 386mg

TotCarbs: 28g, Fiber: 9g, Sugars: 4g

NetCarbs: 19g, Protein: 10g

NOTES: For a spicier version you can add some chili powder to the spices. The nutrition is not effected by this addition. You can add texture and fiber to this by adding about a cup of finely shredded vegetable (broccoli, or carrot) to the paste before placing it in the loaf pan.

Adapted from: "Classic Vegetarian Cooking from the Middle East and North Africa"

by Habeeb Salloum

Notes

This dish was invented by a Palestinian chef who immigrated to North America. She had become familiar with the meatloaf of the West and was inspired to create this healthy vegetarian dish.

Credits

Added on Award Medal
Verified by stevemur

photo by promfh promfh

photo by promfh promfh

Calories Per Serving: 400 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Palestinian Lentil Loaf (Ragheef'Ada)

I'd rate it:


sign in to add your comment

Learn more

Lentil


Recipe ideas by email


Reviews

Add yours!

TAHASHAAR 2 days 1 hours ago
Quite tasty but too dry. Definately needs more chilli and some sort of sauce - youghurt or tomato based would go well. Also makes a huge amount!
Wollongirl 3 years ago
nice recipe. both my daughters enjoyed it, definitely a nice base in which the spices can be changed... i might repost modified versions of this!
antnil 3 years ago
I used couscous instead of bulgur. The resulting texture was more pâté-like.
KenHikage 4 years ago
Very Nice and Tasty
Magedo 4 years ago
Was very good...both hot and cold! I added mushrooms, which worked nicely.
Daniellevalente 4 years ago
I added mushrooms. I used it to stuff red peppers.
jgardosik 5 years ago
This dish was invented by a Palestinian chef who immigrated to North America. She had become familiar with the meatloaf of the West and was inspired to create this healthy vegetarian dish. [I posted this recipe.]
promfh 8 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free