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Ada - banana leaves stuffed with a sweet filling of coconut and lentils

Delicate dough filled with a sweet filling of lentils and coconut, wrapped in a banana leaf and steamed.

It is traditionally eaten at the end of Tisha Be'-Av fast.

If you don't have banana leaves, you can use mulberry leaves or vine leaves.

follow the instructions for the gluten free version, use rice flower instead of the semolina and skip the wheat flower.

Filling ingredients:

1.5 cups of ground coconut

1 cup of sugar

1 cup of water

1/4 teaspoon of salt

6-7 ground cardamom seeds

3/4 cup orange lentils

1/2 cup sesame seeds

Ingredients for the dough layer:

1.5 cups of water

1/4 cup of oil

1/2 teaspoon of salt

1/2 teaspoon of sugar

1 cup semolina (or 1.5 cups rice flour for those avoiding gluten)

1/2 cup flour (do not use for the gluten-free version

Catted Banana leaves (10X10 cm) / vine leaves / strawberry leaves washed well

Preparation of the filling

  1. Wash the lentils well and soak in water for about an hour, then drain well from the water

  2. Boil the water in a pot with the sugar and salt.

  3. Add the coconut, sesame and the filtered lentils.

  4. Add the cardamom and cook on a low flame until the water evaporates and the mixture becomes stable.

  5. Cool

Preparing the dough

  1. Boil the water with the oil, salt and sugar

  2. Add the semolina gradually while mixing to avoid lumps

  3. When all the water evaporates, remove from the heat and cool well

  4. Add the flour and mix into a soft and flexible dough

  5. If using rice flour do not boil the water, just mix all the ingredients together until you get a soft and flexible dough

The assembly of the Ada:

  1. Open the banana leaf so that the larger part is on the outside

  2. Take a small handful of the dough and spread a thin layer on the leaf

  3. Place a full tablespoon in the center, leaving the edges empty

  4. Fasten the edges from one side to the other

  5. Boil water in a special steaming pot

  6. Place several leaves next to each other at a time and cook for about 20 minutes until the dough is cooked

  7. For those who do not have a steaming pot , you can simply use a large pot and place a sieve over it

  8. Remove the leaf and eat while hot, cold or at room temperature, however you like

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