Rooshtayah: Lentil and Noodle with Yogurt Sauce

Rooshtayah is a traditional Palestinian food packed with lentils and noodles in yogurt sauce. There are few variations of the recipe, this is our version.

The Ingredients

• 1 egg noodle packet
• 1 cup lentil beans
• 2 chicken cubes (or vegetable)
• 1/2 onion, Chopped
• 1 pack sazon
• 1 egg
• 1 jar Keeshek
• 3 cloves garlic, chopped small
• 1/2 cup Arabic Labanah (adjust less or more as desired)
• 1/2 cup Plain Yogurt (adjust less or more as desired)
• 1 head Cauliflower (adjust less or more as desired)
• 2 cups Carrots (adjust less or more as desired)
• Citric Acid
• Salt/Pepper

The Directions

Step 1

Heat up oil (corn oil preferred) for frying cauliflower and carrots. Chop them while that’s boiling.

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Step 2

In pot, fry onion until brown. Add lentils for few minutes to take flavor.

Step 3

Add: 4 cups water, chicken cubes, sazon and salt/pepper for flavor. Boil until lentils are half ready.

Step 4

As lentils is boiling, add cauliflower and carrots to oil for frying. 

Step 5

Start with keeshek blend while things are boiling/cooking.

• In blender, add keeshek, labanah, plain yogurt, 1 egg, 1 cup water and finally 2-3 dashes of citric acid.
• Blend and let it sit.

Step 6

Check on lentils if half ready and add 3-4 handfuls egg noodles. Cook on medium heat until noodles are almost cooked. (Careful it doesn’t burn)

Step 7

Add keeshek blend, fried carrots and cauliflowers.(Add more water if it’s running thick, it will become even more thicker if not enough water is added now. Add more labanah/plain yogurt/citric acid if necessary). 

Step 8

Continue cooking until it starts to boil then turn off heat.

• If it looks thick, add water to desired consistency.

Step 9

Heat olive oil and fry garlic until golden. Pour garlic and olive oil mix all over.

Step 10

Serve with green onions and fresh red radish.