Rashta (Irkak o Adas)

Ingredients:

- 2¼ cups flour
- 1 cup warm water
- 1 teaspoon salt

For Lentils

- 1 cup brown lentils washed, cooked until soft
- ¼ cup olive oil
- 1 medium yellow onion diced
- 1 teaspoon cumin
- ½ teaspoon black pepper
- salt to taste
- 1 tablespoon bouillon powder
- ½ teaspoon 7 spices or all spice
- ½ teaspoon sumac

Preparation:

- Wash 1 cup of brown lentils then boil in 5 cups of water, ½ teaspoon of cumin, and ½ teaspoon of black pepper. Cook for 15-20 minutes or until the lentils are soft, then discard the liquid.
- Once the lentils are cooked, strain them.
- Add olive oil to a pot and heat before adding the diced onion.
- Sauté until soft and translucent.
- Add the lentils and the spices and mix.
- Add the hot water and let it come to a boil for 5-10 minutes.
- As for the dough, roll it as thin as you can.
- You can cut it into short strips, or roll it lightly not tightly into a log and slice it that way.
- Sprinkle flour on top, then drop into the boiling lentils in batches.
- Keep stirring in between so it doesn’t stick together
- Cook on high heat for 10-15 minutes until it thickens
- Serve it hot with crispy onions and lemon if desired.

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