Shurabat Ends Recipe - Great British Chefs

Ingredients

• 200g of red lentils
• 50g of short grain rice
• 50g of freekeh
• 2 tbsp of olive oil
• 1 tbsp of cumin seeds
• 2 onions, finely chopped
• 2 small carrots, peeled and roughly chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 2 tbsp of safflower
• 1 tsp ground black pepper
• 1/2 tsp ground coriander
• 2 tbsp of tomato purée
• 1.7l vegetable stock, or chicken stock or water
• salt
• single cream, or mozzarella, torn into small pieces
• 1 handful of fresh chives, finely chopped
• 4 pitta breads, toasted