Name: Egyptian Porridge
Ingredients: 3 tablespoons lentil flour; ¼ teaspoon coarse sea salt; 1 pint water

Egyptian Porridge

Ingredients

3 tablespoons lentil flour
¼ teaspoon coarse sea salt
1 pint water

Directions

Mix the lentil flour and salt into a paste with the water.
Boil for 10 minutes, stirring constantly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Lentil flour: Forms the thick body of the porridge as its starch thickens when boiled.

The step that matters

Boil while stirring constantly. Lentil flour settles and scorches on the bottom of the pan if left still. Constant stirring keeps the starch dispersed so it thickens evenly and gelatinises without lumps or burning.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Egyptian Porridge