Kitchri Recipes

Cook along with Jews of Iraqi descent with these online-exclusive recipes.

by Dr. Ilana Sasson

KITCHRI (version 1)

Ingredients:

1 Tbs. oil

1 Tbs. butter

1 small yellow onion chopped

1 Tbs. tomato paste

1 1/2 cup white rice, rinsed

3/4 cup red lentils, washed and soaked

3 cups water

1 tsp. salt

Directions:

Sauté onion in oil and butter, salt, and tomato paste for a few minutes. Add rice, lentils and water, bring to a boil and simmer until all the water is absorbed. Remove from heat.

Garnish:

1 Tbs. butter

1 Tbs. ground cumin

1 head chopped garlic

In a separate frying pan sauté cumin and garlic in butter for a few minutes, then pour over rice and lentils and mix well.

kitchri 2

KITCHRI (version 2)

Ingredients:

1 Tbs. oil

1 tsp. turmeric

1 1/2 cup white rice, rinsed

3/4 cup red lentils, washed and soaked

3 cups water

1 tsp. salt

Directions:

Place oil, salt, turmeric rice and lentils and water in a pot. Bring to boil and simmer until done. Remove from heat.

Garnish:

1 Tbs. butter

1 Tbs. ground cumin

1 head chopped garlic

 

In a separate frying pan sauté cumin and garlic in butter for a few minutes, then pour over rice and lentils and mix well.

Dr. Ilana Sasson’s parents emigrated to Israel from Iraq in the 1940s. She received her Ph.D. from the department of Bible and Ancient Semitic Languages of the Jewish Theological Seminary. She currently teaches Bible and religion at Sacred Heart University.