This is a lovely first course because it is dense, small and complex in favour. Serve it with warm fatbread. Sumac is a red berry from the Middle East. It is usually sold in its ground form and has a pleasant astringent taste. If you can’t find it, don’t worry, as the dish will still taste great without it.
Finely dice half the onion and fry in half the oil until it begins to caramelise. Add garlic and ginger and cook
If lentils are still chewy and there’s no water in the saucepan, add
Heat remaining oil in a small frying pan and add the other half of the onion, finely sliced. Cook over a moderate heat until caramelised. Add vinegar and cook to evaporate it, then add pomegranate molasses and bring to the boil. Tip into another bowl to cool.
To serve, spoon a small mound of lentils onto a plate, dollop on some yoghurt and sprinkle over
© 2003 Peter Gordon. All rights reserved.