Rashouf with Jameed and Lentils

Name: Rashouf with Jameed and Lentils
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 5
Cuisine: Levantine
Ingredients: 1 cup brown lentils; 1/2 cup coarse bulgur; 200 grams Jameed; 2 onion; 6 cups water; 3 tablespoons traditional ghee; 1/2 teaspoon turmeric; 1 teaspoon salt

Brown lentils and bulgur cooked with jameed until smooth, topped with onion browned in ghee.

Vegetarian

Cooking time: 1 hr 10 min
Hands-on time: 20 min
Free time: 20 min
Difficulty: Medium
Cuisine: Levantine
Calories: 540
Contains: Gluten, Dairy

A winter dish bringing lentils, bulgur and jameed together in one pot. The jameed is dissolved in warm water until every lump is gone before it reaches the pot, because lumps don't dissolve over heat, and it's poured in over low heat with constant stirring so it doesn't split. The salt goes in last, because jameed is already salty.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the rashoof

1 cup brown lentils — washed
1/2 cup coarse bulgur — washed
200 grams Jameed — Soaked and dissolved in warm water
2 onion — finely chopped
6 cups water
3 tablespoons traditional ghee
1/2 teaspoon turmeric — optional
1 teaspoon salt — Add after the jameed — jameed is salty

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Equipment

Large pot — Lentils, then bulgur, then jameed — all of it in turn.
Blender or masher — The jameed must be completely smooth and lump-free before it is poured in.
Small pan — Onion browned in ghee with turmeric for the top.

Method

Soak the jameed in warm water until it softens, then mash or whisk it until it becomes a smooth liquid without lumps.
20 minYou can walk away
You’ll know it’s ready when
The liquid is white and homogeneous, and no granules can be felt in it.
Tip: The lumps won't melt on the heat — they must be gone before it goes in the pot.
Boil the lentils in water over medium heat until they begin to break down.
20 minYou can walk away
You’ll know it’s ready when
A grain crushes against the side of the pot with a spoon.
Add the bulgur and continue cooking until it swells and softens.
15 minYou can walk away
You’ll know it’s ready when
The bulgur has swelled and the pot has thickened.
Reduce the heat, and gradually pour in the dissolved jameed while stirring constantly without stopping.
8 min
You’ll know it’s ready when
The mixture is homogeneous and has not separated or granulated.
Tip: Jameed splits if it boils hard — low heat and constant stirring.
Fry the onions in ghee until they turn brown, then pour them over the rashouf along with the turmeric, and taste for salt.
7 min
You’ll know it’s ready when
The onions are golden brown and the ghee has risen to the top.