This Lenten specialty of the Orthodox Christian communities of Syria and Lebanon can be served hot or cold. Accompany with yogurt.

　　

Ingredients

serves 4-6

　　About 4 cups chicken stock (page 143) (or you may use 2 bouillon cubes)

　　1/2 teaspoon allspice

　　Good pinch of chili pepper (optional)

　　1 tablespoon tomato paste

　　1 cup large brown or green lentils, washed

　　Salt and pepper

　　1 1/4 cups coarse-ground bulgur (cracked wheat)

　　8 tablespoons extra-virgin olive oil

　　2 large onions, halved and thickly sliced

　　

Step 1

In a large pan, bring the stock to the boil. Add the allspice, ground chili pepper (if using), and tomato paste. Stir well and add the lentils. Simmer, with the lid on, for about 15 minutes, or until the lentils are almost tender.

　　

Step 2

Add salt (taking into account the saltiness of the stock or bouillon) and pepper, and stir in the bulgur. Cook, with the lid on, over very low heat for about 10 to 15 minutes, adding a little water if it becomes too dry. Then leave for 10 minutes or longer, with the lid on, until the bulgur is plump and tender. Stir in 5 tablespoons of olive oil.

　　

Step 3

At the same time, in a large frying pan, fry the onions in the remaining oil over medium heat for about 30 minutes, stirring often, until they are very brown, putting the heat up towards the end to caramelize them. Serve the lentils and bulgur topped with the onions.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf