Fettat Adis Recipe


500g red lentils (adis)
2 onions
1/2 bulb garlic crushed
6 tsp oil
1-4 tsp salt (depending on how salty you like your food)
1/2 tsp black pepper powder
8 white bread rolls
1 potato (optional)
2 tomatoes (optional)
1 carrot (optional)
1/2 green pepper (optional) 
3 cloves cardamom (optional)
1/4 tsp cinnamon (optional)


Wash lentils.  Wash and chop onions and, if included, tomatoes, potatoes, carrot and green pepper.  Put altogether in pot with cardamom and cinnamon (both optional) covering with water about 10cm higher.  Simmer until lentils tender, adding water if necessary.  Remove cardamom and mix in blender.

Place blended mix back in pot and add salt and pepper and simmer for 2 minutes.

In separate pan, fry crushed garlic in oil until golden and add to mix.  

If desired, lightly bake rolls in oven until slightly crispy.  Break up bread into small pieces and put into serving dish.  Pour adis mix over bread so bread becomes slightly moist. 




After learning to cook Sudanese-style, Mark left Khartoum and paddled 3,000 miles down the River Nile through much of Sudan. Click here to find out about his Nile adventure and read extracts from his book based in The Sudan.



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