My mother learned to make these recipes from her mother-in-law shortly after marrying my father. These have become staple foods in our diet.
Sittoo was the thread that held our family together. She was dearly loved by all of us. I will always remember visiting her and Jiddoo at 59 Norfolk Street. My favorite memories are of sitting with her on the second floor balcony, having her sing to me a popular Arabic song called "Al Rosanna", repeatedly playing "Betty Co-Ed" by Rudy Vallee on her Victrola in the parlor, and, of course, her wonderful cooking.
Rice Pilaf
Soak 1 cup rice in warm water. Drain
Brown 1/4 cup vermicelli or orzo in 2 Tbsps rendered butter.
Add rice, and salt to taste.
Cover rice with cold water. Bring to a rapid boil. Cover and simmer
for 20 mins. Stirring occasionally.
Emjaddara (Lentils with Rice)
Wash 1 cup lentils. Cover with water and boil. Simmer for 10 mins. Meanwhile, saute 1 clove garlic and 2 onions sliced in wedges. When lentils are cooked, add 1/2 cup washed rice, onion mixture, salt and pepper to taste. Cover with water, bring to a boil. Cover and let simmer 20 mins. Serve with Lebaneh and a salad!
Lebaneh (Yogurt Spread)
Sittoo always had a muslin bag hanging over the kitchen sink!
Mix 2 qts yogurt with 1/2 tsp salt. Pour into a cheesecloth bag. Tie top of bag, and hang overnight on sink faucet so that the liquid will drain into the sink, bag in the morning and place in bowl. When excess liqui drained out remove yogurt from bag by inverting into a dish, with a sprinkle of dry mint, and for variety mix with garlic.