Rijlah (Baglah) is a plant with fleshy green leaves similar to cress, available all year round in Saudi Arabia; it is sold in bunches rather than by weight.
It is often cooked with meat and grain, or with grain only. It is also made into a green salad or added to mixed salads. This recipe of rzlah with lentils is for a light lunch or a side dish.
Ingredients required for Baglah (Serves four people ):
1 large bunch of rijlah, 1 cup of brown (whole) lentils, 1 small onion (finely chopped), 2 cloves of garlic (finely chopped), salt and black pepper, ½ teaspoon of powdered chilli pepper [optionalj, juice of 1 lemon, 70 grams of butter.
Preparation method for Baglah:
Wash the lentils thoroughly, drain well and place in a pan with 4 cups of cold water. Bring rapidly to the boil and allow to simmer for 45 minutes until the lentils are thoroughly cooked.
Meanwhile, cut off the thick stalks and wash the rilah in a basin of water to get rid of sand and earth – you will need to wash it more than once – and drain.
Pick out the leaves and the tender stalks and discard the rest – you should end up with at least ½ kilo of rzjlah.
Add the clean and drained rijlah to the cooked lentils, with another cup of water, salt and pepper to taste, and the chilli pepper [if usedi, bring to the boil, then allow to simmer for 15.20 minutes only and remove from the heat – the mixture should remain quite moist and soggy.
Heat the butter separately, add the chopped onion and garlic, and brown gently for about 5 minutes, stirring often.
Serving Tip: Put the Baglah into a deep serving bowl and pour the fried onion, garlic, and butter all over.
Source by Tom Schavo