👨‍🍳 作り方

1. 1

   Rinse the lentils and place them in a large pot with 6 cups of water and bay leaves. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until tender. Drain and discard bay leaves.

2. 2

   While lentils cook, prepare the dough: In a bowl, combine whole wheat flour and 1/2 cup water. Knead well for about 5 minutes until a firm dough forms. Let it rest for 20 minutes.

3. 3

   Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into small, bite-sized squares (about 1/2 inch).

4. 4

   In a separate pan, heat 2 tbsp olive oil over medium heat. Add chopped onion and sauté until softened. Add crushed garlic and cook for 1 minute more. Stir in chopped cilantro.

5. 5

   Add the cooked lentils back to their pot. Stir in the pomegranate molasses, lemon juice, and the sautéed onion-garlic-cilantro mixture. Add cooked chickpeas if using. Season with salt and pepper.

6. 6

   Bring the lentil mixture to a gentle simmer. Slowly add the dough squares, stirring gently to prevent sticking. Cook for about 5-7 minutes, or until the dough is cooked through and floats to the surface.

7. 7

   Adjust seasoning and consistency with more water if needed. Serve hot, garnished with toasted pita bread, pomegranate seeds, and fresh cilantro.