Rashoof — Jordanian Lentil Soup with Jameed

Put the softened jameed ball and its soaking water in a bowl. Crush it by hand, then whisk until smooth. The liquid should be as thick as drinkable ayran and distinctly salty. Strain it through a fine-mesh sieve to remove any undissolved pieces.

Cut the onion into paper-thin julienne strips. Fry it in the olive oil over medium heat, stirring occasionally, until deep golden brown. Lift it out with a slotted spoon and spread it on a paper towel; it will crisp as it cools. Save the fragrant oil in the pan for the soup.

Lower the heat and stop the soup from boiling. Transfer the jameed liquid to a separate bowl. Whisk constantly as you add hot soup to it one ladle at a time; continue for three to four ladles. Pour the tempered mixture into the pot and do not bring it to a boil again—the jameed will curdle and leave grains on the surface.

Ladle the soup into deep bowls and top generously with the crispy onions and chopped fresh cilantro. Add the onions just before serving; they will absorb moisture and soften if they sit in the soup, and the dish will lose its only crisp element.