Gatnabour de Extremadura

Ingredients

While the original Yemeni Gatnabour is traditionally made with Middle Eastern spices and ingredients, the Extremaduran adaptation incorporates the unique flavors of the region. The original dish often includes cumin, coriander, and turmeric, whereas the Extremaduran version highlights local spices like paprika and saffron. Additionally, the Extremaduran Gatnabour incorporates regional vegetables such as bell peppers and tomatoes, adding a touch of freshness and enhancing the overall flavor profile. We alse have the original recipe for Gatnabour, so you can check it out.

• 2 cups (400g) lentils 2 cups (400g) lentils
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 17g
• Fiber: 15g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils thoroughly and soak them in water for 1 hour. Drain and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the diced bell peppers and tomatoes to the pot, and cook for a few minutes until they soften.
4. 4.
   Stir in the paprika and saffron threads, and season with salt and pepper to taste.
5. 5.
   Add the soaked lentils to the pot and pour in enough water to cover the ingredients.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the lentils are tender.
7. 7.
   Adjust the seasoning if needed.
8. 8.
   Serve the Gatnabour de Extremadura hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lentils — Make sure to soak the lentils before cooking to reduce cooking time and improve their texture.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the stew.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the stew.
• Serve the Gatnabour de Extremadura with crusty bread to soak up the delicious broth.
• Feel free to add other vegetables like carrots or zucchini for added variety.
• If you prefer a spicier stew, you can add a pinch of cayenne pepper or chili flakes.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Gatnabour de Extremadura in deep bowls, allowing the vibrant colors of the stew to shine. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the Gatnabour de Extremadura with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic clay bowls to enhance the traditional and authentic feel of the dish.