Rishta bil Adas

La storia di questo piatto

Rishta bil Adas è la memoria edibile del Levante, nata dove le carovane si fermavano e il fumo dei focolari saliva tra i minareti di Damasco e Beirut. È il piatto delle madri silenziose, di chi ha nutrito famiglie intere con poco, trasformando la semplicità in atto d'amore antico.

Ingredienti

• 250 g All-purpose flour
• 2 pieces Whole eggs
• 300 g Brown lentils
• 3 medium Yellow onion
• 100 g Clarified butter
• 800 ml Vegetable broth
• 10 g Salt
• 3 g Ground black pepper
• 1 teaspoon Ground cumin

Preparazione

1. Prepare fresh pasta: pour sifted flour in a mound on a clean work surface and create a well in the center. Crack the eggs into the well and gradually incorporate the flour with a fork, adding 2-3 tablespoons of warm water if needed. Knead vigorously for 8-10 minutes until you have a smooth, homogeneous dough with no visible lumps. Cover with a bowl and let rest for 20 minutes at room temperature.
2. While the pasta rests, prepare the lentils: rinse thoroughly under cold running water in a colander until the water runs clear. Pour vegetable broth into a large pot and bring to a boil over high heat (about 100°C), then add the lentils and reduce heat to medium. Simmer for 20-25 minutes, stirring occasionally, until lentils are tender but still hold their shape (they must not break apart). Season with salt and pepper.
3. Prepare the fried onions, the heart of this dish: peel and slice thinly into semicircles about 3 mm thick. Heat the clarified butter in a wide skillet over medium heat (about 160°C) and add all the sliced onion. Stir continuously and cook for 25-30 minutes, watching carefully as the color changes from white to pale golden, then deep amber. The onions must be evenly caramelized, almost translucent and fragrant with intense sweetness. Add the cumin in the last 2 minutes and stir well.
4. Roll out the pasta and create the traditional shape: remove the rested dough, dust lightly with flour and roll out with a rolling pin to a thickness of about 1-2 mm, forming a uniform rectangle. Cut the pasta into strips about 2-3 cm wide and 8-10 cm long, or create small rustic squares. Place the pieces on a floured tray without overlapping and let them dry slightly for 10 minutes before cooking.
5. Cook the pasta in the broth with lentils: bring the broth with lentils back to a boil over medium-high heat (about 95°C) and add the fresh pasta gradually, stirring gently with a wooden spoon to prevent sticking. The pasta will cook in 4-5 minutes and rise to the surface when ready; continue stirring gently for 1-2 minutes after it emerges. The dish should have the consistency of creamy soup, with the liquid binding the pasta and lentils together.
6. Plate and serve immediately: pour the rishta with lentils into a deep, warm bowl, keeping the broth creamy. Spoon the butter-fried onions, still warm, creating a generous crown in the center, ensuring the rich juices and butter distribute evenly. Finish with a pinch of freshly ground black pepper. The contrast between soft pasta, tender lentils, and crispy caramelized onions must be perfect.