We start by mixing the tahini paste with the lemon juice and the water. If too thick then add some more water. Keep aside

Place a medium pot filled with water on high heat. When it comes to a boil add the lentils and cook for about 25’ and until soft. Drain through a fine sieve and keep aside.

In the meantime, use a small sauté pan on low heat and add 1 tbsp of oil. When it heats up add the red onions and fry until lightly browned, about 5’. Remove to a plate and keep aside.

In the same sauté pan again on low heat and add another 1 tbsp of oil. When it heats up add the white onions and fry until browned and crispy, about 8’. Remove to a plate with a kitchen paper to absorb the remaining oil.

Now place a large sautéing pan on medium heat. Add the butter along with the remaining 3 tbsp of oil and allow for the butter to melt. Add the cumin and the garlic and cook for less than 1’ until fragrant taking care not to burn the garlic.

Drop in the diced tomatoes along with half of the parsley as well as the lentils, the fried red onions and the zaatar, give it a good stir and couple of minutes later pour in the tahini mixture and mix well. Reduce the heat and cook for further 5’ while stirring occasionally.

With a potato masher gently mash most of the lentils aiming for a thick saucy texture, season with the salt and pepper and place on a serving plate. Sprinkle on top and right in the center of them the Aleppo peppers, then add around them the fried crispy white onions. Right around the crispy onions add the sumac and on the rim of the plate garnish with the remaining parsley.