Harrak Osbaou
A Syrian dish of bread and legumes served with a spicy sauce.
A Syrian-style bread-and-legume dish served with a spicy sauce.
Similar to a warm savory bread bowl with sauce.
Balance the sauce and bread so the dish stays hearty, not soggy.
Ingredients
- 3 cups lentils
- enough to cover water
- 250 grams (half a block) tamarind
- a little oil
- 2 teaspoons salt
- 1 cup olive oil
- 2 heads garlic
- fresh coriander
- 3 cups flour
- 1 teaspoon salt
- 1 cup and a little more water
- 7, fried (sliced) onions
- finely chopped fresh coriander
- fried tortilla bread (cut into squares)
- pomegranate arils
- pomegranate molasses
Instructions
- Soak the tamarind with enough water to cover it in a bowl.
- Place the 3 cups of lentils with enough water to cover them in a cooking pot.
- Prepare the Harrak Osbaou dough in a bowl by mixing 3 cups of flour with 1 teaspoon of salt and 1 cup and a little more water.
- Roll out the dough on a work surface after dusting it with flour.
- Cut the dough into small squares on the work surface using a knife.
- Wash the fresh coriander in a bowl or basin.
- Cut the tortilla bread into triangles or small pieces on a cutting board.
- Fry the tortilla bread in a frying pan with hot oil until golden and crisp.
- Open the pomegranate over a bowl while keeping the arils intact, then remove the arils over a serving bowl.
- Arrange the garnish on a serving platter with fresh coriander, fried onions, fried bread, and pomegranate arils.
- Serve the Harrak Osbaou hot with pomegranate molasses.