Prepare the dough first by combining and kneading all ingredients together. Knead for about 5 minutes or until a smooth dough ball forms. Add about ½ teaspoon of olive oil around the entire dough ball to prevent a crust from forming. Cover and let this rest in a warm, draft free place.

Start on the soup. Add 2 Tablespoons olive oil to a pot over medium heat. Add the diced onions with a sprinkle of salt and cook until translucent. Add the garlic, cumin, lentils and 6 cups of water. Cover halfway, bring it to a boil and down to a simmer until the lentils are cooked.

Add the second onion to a pan over medium heat with a teaspoon of olive oil and some salt until they’re brown, caramelized and crispy – about 8-10 minutes. Set aside

Work on the irkak (noodles). Lightly flour a clean working surface and the top of the dough ball. Cut the dough into 4 even pieces so that it’s easier to work with. Working one at a time, roll them out to about 1/8 inch thick, then cut the dough into strips similar to the size of fettuccini or linguini pasta and continue rolling and cutting the rest of the dough.

Once the lentils are cooked through, add salt and pepper and taste for seasoning. Carefully drop in the noodles, separating them as you drop them to be sure they don’t stick together while cooking - they only take a few minutes to cook. Once the noodles are cooked through, pour the soup into a bowl, top with the crispy, caramelized onions and generously sprinkle on some sumac and enjoy!