Haraa Osbao

Ingredients

• 500 g white lentils
• 500 g tamarind
• 1.5 kg dough cut into squares
• 1.5 bunches fresh coriander
• 2 tablespoons crushed garlic
• three-quarters cup pomegranate molasses
• 1 large cup olive oil
• to taste salt
• 1 teaspoon pepper
• for garnish pomegranate
• 1 kg sliced fried onions
• as needed fried bread
• 2 tablespoons crushed garlic
• half a bunch fresh coriander
• 1.5 liters for boiling the lentils + 2 liters for steeping the tamarind water

Instructions

1. In a pot, boil 500 g of white lentils with 1.5 liters of water until three-quarters cooked, while they still retain a slight bite.
2. In a separate pot or bowl, boil 500 g of tamarind with 2 liters of water, then rub it and strain it through a sieve to extract its liquid.
3. In the pot, add the tamarind to the cooked lentils.
4. In the pot, add salt to taste, 1 teaspoon of pepper, and three-quarters cup of pomegranate molasses.
5. In the pot, let the mixture boil briefly, then add the dough cut into squares, keeping the pieces separated from one another.
6. In the pot, stir the dough gently and continuously over low heat until cooked and no longer visible on the surface.
7. In a frying pan, heat 1 large cup of olive oil with the fresh coriander, then add 2 tablespoons of crushed garlic, taking care to preserve the coriander's color.
8. In the pot, add the coriander and garlic mixture to the dish and stir until well combined.
9. On a serving platter, garnish the surface with fried onions, pieces of fried bread, pomegranate, and the crushed coriander-and-garlic mixture.