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1
In a medium pot, combine the lentils and water.
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2
Bring to a boil, lower the heat, cover, and simmer until still firm and almost done, 15 to 18 minutes.
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3
Add the bulgur wheat and 1/2 teaspoon salt, cover, and remove from the heat.
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4
Let sit until the bulgur is tender and the water is absorbed, 20 to 25 minutes, adding more water is the wheat seems dry.
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5
In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
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6
Add the chopped onions and cook, stirring, until very soft, 5 minutes.
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7
Add the garlic, cumin, cinnamon, remaining 1/4 teaspoon salt, black pepper, nutmeg, and allspice, and cook, stirring, for 1 minute.
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8
Add the lentil and bulgur wheat mixture and stir well to combine.
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9
Remove from the heat.
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10
In a large skillet, heat the remaining tablespoon of olive over medium heat.
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11
Add the sliced onions and cook, stirring occasionally, until caramelized to a very dark brown color, 20 to 25 minutes.
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12
Remove from the heat.
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13
Transfer the lentil and bulgur wheat mixture to a platter and top with the caramelized onions.
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14
Sprinkle with chopped parsley, to taste.
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15
Serve either hot or at room temperature, with pita bread.
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16
In a small bowl, dissolve the yeast and sugar in 1/4 cup of the water.
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17
Set aside until foamy, about 5 minutes.
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18
Into a large bowl, sift 5 cups of the flour and the salt, and make a well in the center.
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19
Pour the yeast into the center well and mix the yeast into the flour, working in the remaining water.
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20
Turn out onto a lightly floured surface and knead into a soft, pliable dough.
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21
Continue working the dough until it is smooth and shiny, 10 to 15 minutes, adding more flour as necessary.
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22
Knead 2 tablespoons of the oil into the dough and work the dough over itself into a smooth ball.
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23
Pour the remaining tablespoon of oil into a large bowl.
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24
Place the dough in the bowl, cover with a damp kitchen cloth, and let rise in a warm, draft-free spot until doubled in size, about 1 1/2 hours.
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25
Preheat the oven to 450 degrees F at least 30 minutes before baking.
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26
Lightly oil a heavy baking sheet.
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27
Punch down the dough and lightly knead for 2 minutes.
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28
Divide into 8 to 12 equal portions, depending upon your preference, and roll into balls.
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29
Flatten and roll with a rolling pin to about 1/4-inch thickness.
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30
Place on a lightly floured surface, cover with a lightly floured kitchen cloth and let rise until doubled in size, 30 to 40 minutes.
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31
Transfer to the prepared baking sheet and bake until puffed and golden, about 5 minutes.
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32
Turn and bake on the second side, about 4 minutes.
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33
Remove from the oven and let cool on wire racks.
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34
Repeat with the remaining dough.
