1
["Put the lentils and both kinds of rice in a pot, cover with water, and bring to a boil over medium-high heat. Reduce heat and cover the pot, simmering for about 25 minutes adding water if necessary. Do not worry if they aren't cooked all the way-you don't want them all the way cooked. And do not worry if the lentils are more done than the rice-the textural variation is lovely and it all gets blitzed in the food processor later. Remove from heat and drain, then return to the warm pot and stir until any remaining water has been evaporated. Set aside.", "In a food processor, pulse the walnuts until they are a relatively fine ground. Remove to a small bowl and set aside.", "Add raw onion to food processor (no need to clean it or anything) and run it until you have a thick onion soup-ish texture. Remove the raw onion to the stovetop and saute it in a small pan over medium heat until most of the water has been evaporated and the onion has lost its ""edge,"" 5 minutes or so.", "Return rice, lentils, onion, walnuts and remaining spices to the food processor and run until the mixture is relatively even-textured.", "Heat a generous amount of niter kibbeh in a saute pan over medium heat. Add a tablespoon of the batter to the pan and fry for about 5 minutes per side, until crispy and brown on both sides. Remove to a paper towel-lined plate and let cool. Test it out. If it holds together okay, carry on. If not, add an egg or a tablespoon or two of flour and try again.", "When your batter is the right consistency, shape it into patties (3 to 4 inches in diameter) and fry in the niter kibbeh. Make sure to wipe the saute pan clean after each batch and add fresh niter kibbeh. Serve with Greek yogurt mixed with honey.", "Melt butter over low heat. When completely melted, add all the remaining ingredients and cook on the lowest temperature possible for about an hour. Feel free to skim any accumulated solids off the top of the pan if you like. Strain through a cloth (I use left-over diaper cloths because I don't have cheese cloth).", "NOTE: This makes a lot of niter kibbeh. Alternative uses for the glorious stuff: Add a couple tablespoons to rice or lentils when cooking. Dollop on top of steamed vegetables. Spread it on toast topped with sardines and tomato (okay, that last one may just be me). The possibilities are endless! It is SO easy to make and it smells/tastes so delicious. It can seriously take your cauliflower to places you didn't even know existed."]
