By chefmichaelsmith Appetizer Middle Eastern & Indian Deep-Frying
July 13, 2015
You can see a lot from the top of the world's tallest building, especially the incredible building boom that's defined Dubai in recent years. Look closely from the Burj Khalifa observation deck and you'll find a ski hill in the desert, a pair of man-made islands resembling palm trees, award winning architecture and maybe you'll even spot lots of tiny little Ferraris and Lamborghinis racing around. What you might not notice are the lentils on menus all over town. In fact, 163 stories straight down, at the base of the tower, they play a starring role on the menu at Armani Amal, the best restaurant in Dubai. Chef Vijay Anand loves lentils and I love his deceptively simple recipe for delightful crispy fritters.
This recipe is from the Dubai, United Arab Emirates webisode of Lentil Hunter with Chef Michael Smith.
1 Hour 10 Minutes
1 cup (250 mL) split red lentils
1 cup (250 mL) water
1/2 tsp (2 mL) salt
1 freshly minced onion
1 Tbsp (30 mL) peeled ginger root, finely chopped (about 1 inch)
1/2 cup (125 mL) freshly chopped cilantro
3 cups (750 mL) vegetable oil for frying