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A baked rice pudding caramelized under the grill until the surface is burnished golden, served chilled.

Ingredients

• 400g red lentils
• 400g simit rings
• 2 tbsp minced garlic
• a pinch of cracked black pepper
• 1/4 cup olive oil
• a generous handful of ripe tomatoes
• a handful of fresh parsley, chopped
• a generous spoonful of crumbled feta
• 400ml water
• a pinch of dried mint
• 200g red onions

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the simit rings and cracked black pepper until evenly combined.

3. 3

   In a separate bowl, blend the butter-fried pita with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 40 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with mint or a dusting of pomegranate molasses.

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