Harrak Osbao حراق اصبعو

Préparation

1. 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.
2. Add the fried onions, tamarind paste and pomegranate molasses and let it continue to cook.
3. In another pot, cook the pasta according to the bag directions and then strain.
4. 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.
5. 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.
6. 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.
7. Pour the mixture into a 10x15 baking dish. Make alternating rows of the toppings on top of the lentils and enjoy!