|Sunday||12:00 PM – 5:00 PM|
|Monday||10:00 AM – 6:00 PM|
|Tuesday||10:00 AM – 6:00 PM|
|Wednesday||10:00 AM – 6:00 PM|
|Thursday||10:00 AM – 6:00 PM|
|Friday||10:00 AM – 6:00 PM|
|Saturday||12:00 PM – 5:00 PM|
Closed on statutory holidays.
1 1/4 cups of green lentils (dry)
1 white onion (adjust according to size of onion)
approx. 1/4 cup of olive oil+veggie oil
Turkish red pepper paste mild (Tat brand not "aci") and tomato paste. 1 tsp each.
1 litre chicken broth
1 lemon, juiced
Turkish red pepper, black pepper. heaping small tea sugar spoon each.
7 cups of water
1/2 cup of noodles (elbow, orzo or bowtie preferably)
1 tsp cumin
mint and salt to taste.
Chop onion finely
Add oil and onion to pot, turn on heat. Fry and stir till brown.
Measure and wash lentils. Add to pot, follow with water and stir.
Add lemon juice, continue stirring.
Let sit for 15 mins, stir occasionally.
Add pepper and tomato paste to small container. Mix with water.
Add mixture to pot along with broth, and stir.
Wait until boiling, stir in noodles.
When cooked to preferred stiffness add mint and salt to taste and turn off heat.
Serve with a ladle, and enjoy!