Rashoof (Lentil & Bulgur Soup with Jameed)

Soak 1 jameed in 5 cups of water overnight.

Blend the jameed in a food processor until creamy and set aside.

Dice 1 large onion finely.

Heat olive oil in a pot on medium heat and sauté the onions until golden, about 18 minutes.

Add brown lentils, bulgur, and rice to the pot and stir until coated in oil.

Pour in 7.5 cups of boiling water and cook for 20 minutes until lentils are tender.

Lower heat to medium-low and add the jameed, stirring occasionally, and cook for another 20 minutes.

In another pan, sauté sliced onion in ghee until lightly golden, about 25 minutes.

In a separate pan, add ghee and garlic, sauté for 2 minutes, then add crushed dried mint and mix.

Pour most of the garlic mixture into the pot, reserving a little for garnish.

Ladle the soup into bowls and garnish with the reserved garlic mixture, caramelized onions, and crushed dried mint.

Serve with radishes, green onions, arugula, and green bitter olives.

Equipment Needed

Allergens