Rashoof

Rinse the coarse cracked wheat, cover it with 400 ml water and let it sit for 60 minutes, then drain in a sieve.

Rinse the lentils, cover with 500 ml water, bring to a boil and cook over medium heat for 25 minutes until almost tender.

Add the soaked cracked wheat, 200 ml water and one finely chopped onion to the lentils; cook covered for another 25–30 minutes, stirring occasionally so the wheat doesn't stick to the bottom.

Crumble the jameed, mix it with 100 ml warm water until smooth, and pour it into the pot in a thin stream, stirring constantly.

Add the cooked chickpeas, salt and black pepper, lower the heat to minimum and warm through for 10 minutes; do not let it boil vigorously after adding the jameed.

Cut the second onion into thin slices and fry in olive oil and ghee for 8–10 minutes until deep golden.

Remove the rashoof from the heat and let it rest for 5 minutes so the wheat and legumes soak up the fermented base.

Tear shrak bread into deep bowls, pour the hot rashoof over it, and top with the fried onions along with the fat from frying.