The CookingCliff Notes
Abendessen · Nahöstliche Küche
Harrak Osbao حراق اصبعو
Tangy dish complemented with crunchy and savory sweet toppings
Von Sarah · Hausrezept
- Vorbereitung
- 15 min
- Kochzeit
- 1 hour
- Portionen
- 6
- Schwierigkeit
- Mittel
Zutaten
- 1 cup green lentils
- Water for cooking lentils and pasta
- 0.5 cup diluted tamarind paste (seeds and pulp removed)
- 0.5 cup pomegranate molasses
- 1 cup fried onions
- Salt to taste (start with one tablespoon)
- Small shell pasta (about 7 oz)
- Olive oil to fry one head of garlic (smashed)
- And 0.5 cup chopped cilantro
- For toppings:
- Pomegranate arils
- Chopped Cilantro
- Fried pita bread
- Crispy fried onions
Zubereitung
- After picking through the green lentils for any rocks, wash in a strainer and put in a large pot and cover with two inches of water. Add the salt. Bring to a boil and then cover and reduce to medium heat until cooked through.
- Add the fried onions, tamarind paste and pomegranate molasses and let it continue to cook.
- In another pot, cook the pasta according to the bag directions and then strain.
- Add the pasta to the lentils and let cook until the liquid begins to thicken. Taste and adjust for salt and tamarind or pomegranate molasses to your liking.
- In a pan, heat some olive oil and add the minced garlic. Keep stirring until fragrant then add the cilantro. Once the cilantro has wilted, remove from heat add to the lentils.
- The lentils are done once it has thickened. It will be a little liquid-y but it is ok since the pasta and lentils will continue to absorb the liquid.
- Pour the mixture into a 10x15 baking dish. Make alternating rows of the toppings on top of the lentils and enjoy!
Anmerkungen von Sarah
This video gives you a visual of the texture of the Harrak Osbao. I do not use cumin and prefer shells for the pasta.