In a 3 to 4 quart pot, over low heat, cook the sliced onions in 2 tablespoons of oil. Remove from the pan and set aside. Slowly caramelize the diced onions in the remaining oil until soft, sweet and browned. Add the rice and coat with oil in the pot until slightly browned. Stir in the lentils. Add 4 cups of water to the pot and bring to a boil. Lower temperature to a vigorous simmer for 20 minutes. Grind the cumin seed into a fine powder and add to the pot. Return the pot to the heat and continue cooking for 10 minutes, or until the liquid is absorbed. Garnish lentils and rice with sliced sautéed onions and serve. Serve with yogurt and/or a light salad for a great meal.
Preheat the oven to 350°F. Brush 4 sheets of phyllo dough with a light coating of olive oil and stack them. Cut into 6 equally sized squares. Repeat with the remaining 4 sheets of dough. Place 1 tablespoon of mujaddarah into the center of the phyllo squares. Top with 1 ounce of the roughly chopped chicken shawarma and a 1/2 ounce of the caramelized onions. Gather the sides up into a pouch and form a purse, pinching the gathered dough. Bake in the oven until phyllo purse tops are golden brown and crispy, about 15 minutes. Remove from the oven. In a small bowl, dilute the yogurt with a splash of water and stir. Stripe the plate with yogurt and quick relish, add chicken shawarma bites and serve.To Make the Chicken Shawarma:
Combine the first 5 ingredients to create marinade. Generously coat the chicken breast. Refrigerate and marinate for at least 6 hours. Discard marinade. Grill over high heat until cooked through.To Make the Quick Relish:
Place onions into a hot pan with oil and cook until soft. Add tomatoes, garlic, lemon juice and zest. Cook for 1 minute. Add capers and season with salt and pepper. Note: Capers are naturally salty, so be careful not to add too much salt.
Preheat the oven to 350°F. Combine mujaddarah, egg white and flour. Divide the mixture into 6 cakes. Sprinkle the salmon with salt, pepper and za’atar. Heat a sauté pan over medium-high heat, and brown the cakes in 2 tablespoons oil. Move the cakes to the oven, and heat until they are cooked all the way to the center. Heat remaining oil in a sauté pan over medium-high heat and place the presentation side of the salmon down until it is slightly brown. Move the salmon to the oven, and roast until desired doneness is achieved. With the salmon in the pan, deglaze with the juice of 1 lemon. Remove the cakes and salmon. Place salmon on the cake, drizzle with yogurt and the shawarma marinade, and serve.To Make the Shawarma Merinade:
Combine ingredients in a small bowl and whisk together.