Ingredients: for 4 people
– 1 large glass of bulghur
– 3 sage leaves
– 8 shallots
– toasted sesame seeds
– seawater salt
Immerse the lentils in 6 glasses of water.
Add the sage and cook over a low heat for 1 hour. 15 min. Salt 5 min before the end of cooking.
Plunge the bulghur into 1.5 glasses of boiling salted water. Let it cook on low heat for 10 min then let it swell out of the fire.
In a large frying pan, brown the shallots over a low heat in 3 tablespoons of sesame oil.
When they have melted well, add the lentils and the bulghur. Mix and cook gently for 5 to 10 min.
Grind the preparation in a vegetable mill.
Add a small handful of sesame seeds and work the mixture with a wooden spoon until a homogeneous paste is obtained.
Oil a cake tin before filling it with the preparation. Sprinkle the top of the pâté
of sesame seeds. Tap the seeds to embed them in the dough.
Bake in hot oven (th.6-7) for 30 min.
Turn out the pate and let cool.
The pâté is even better the next day.
Serve it with a tahini sauce.