الشعاشيل

In a pan over heat, add olive oil and salt, then stir until it softens and becomes translucent.

Add half a cup of brown lentils and stir, then add the parsley and mix them. Turn off the heat and let them cool.

In a pot, place the soaked jameed in half a liter of hot water, then add the sheep milk. Turn on the heat and continue stirring until it boils.

After the mixture cools, add the eggs, salt, black pepper, and cumin, then mix well.

Add a tablespoon of whole wheat flour and a tablespoon of white flour until you reach the desired consistency.

Add the mixture to the yogurt as shown in the video, then add half a cup of lentils and let them simmer for fifteen minutes.

If jameed is not available, you can use yogurt instead, with the following quantities: (2 kg of yogurt, 2 tablespoons of cornstarch, 2 cups of water, salt).