Our story

BAYT, which means home.

The first time I cooked mujadara on my own I was nineteen, in a kitchen with one pot and a dull knife, and it wasn't very good. The lentils were too firm, the onions weren't dark enough, and I had used the wrong rice. I phoned home.

The recipe my mother gave me on that phone call was a list of feelings: "until the rice sighs", "until the onions are nearly burnt", "until the spice smells warm, not sharp". It took me a decade of cooking it once a week to feel any of those things on my own.

BAYT is a way to skip the decade. We chose ingredients that behave predictably — long-grain rice and Canadian brown lentils that cook in almost exactly the same time, onions we caramelize ourselves so they don't have to fight you, and a spice blend measured for a single pot.

Everything is plant-based. Nothing in the box is anything you couldn't have bought yourself, if you had a Saturday afternoon and a few square metres of counter. We just did the Saturday for you.

Open the carton, follow the steps, and call it dinner. Sahtein.