For the caramelized onions:
1 1/2 pounds sliced onions (from about 2 large or 3 medium onions)
2 1/2 tablespoons olive oil
3/4 teaspoon salt (or to taste)
For the fried onions:
1 cup olive oil (plain, not extra virgin; or use another neutral-flavored oil)
2/3 of the caramelized onions (above)
For the lentils:
8 ounces brown or green lentils (from half a 1-pound bag)
Salted water for simmering
1 1/2 tablespoons olive oil
2 1/2 teaspoons baharat *
The other 1/3 of the caramelized onions (the ones you didn’t fry)
More salt to taste
For the yogurt sauce (jajik):
2/3 cup plain yogurt
1 garlic clove, crushed through a press
A few grinds black pepper
2 tablespoons finely chopped cilantro
1 tablespoon extra virgin olive oil
1/4 teaspoon salt, or to taste
toppings and assembly
Corn tortillas, warmed in the microwave or oven until soft
Cilantro leaves removed from their stems
Radishes, sliced thinly
Chopped tomatoes
* If you don’t have a baharat blend and don’t feel like making one, feel free to just use the following ground spices: 3/4 teaspoon cumin, 3/4 teaspoon black pepper, 3/4 teaspoon paprika, and 1/4 teaspoon coriander.
Find it online: https://cardamomandtea.com/364/mujadara-tacos/