Harak Osbao (Lentils and Pasta with Pomegranate and Fried Bread)

Ingredients

• 1 cup Brown lentils (rinsed)
• 200 g Fettuccine pasta (broken into small pieces to mimic traditional dough)
• 3 Yellow onions (thinly sliced for frying)
• 1 Yellow onion (grated, for the base)
• 0.5 cup Vegetable oil (divided; used for frying onions and bread)
• 4 cloves Garlic (minced)
• 0.5 cup Fresh coriander (chopped; plus extra for garnish)
• Salt (to taste)
• 1 tsp Cumin
• 0.5 tsp Black pepper
• 2 loaves Pita bread (cut into squares and fried until crispy)
• 0.5 cup Pomegranate seeds (for garnish)
• 5 cup Water (for boiling lentils)

Steps

1. 1

   Heat vegetable oil in a large skillet over medium-high heat. Add the sliced onions and fry until deep golden brown and crispy, similar to koshary onions. Remove the onions and drain on paper towels, reserving the flavored oil.

2. 2

   In a large pot, sauté the grated onion with a tablespoon of the reserved onion oil until translucent.

3. 3

   Add the rinsed lentils to the pot along with approximately 5 cups of water. Season with salt, cumin, and black pepper. Bring to a boil, then reduce heat and simmer until the lentils are halfway cooked, about 15-20 minutes.

4. 4

   Add the fettuccine pasta (broken into small pieces) to the pot with the lentils. Add a portion of the fried onions and a drizzle of the reserved onion oil into the mixture. Stir well.

5. 5

   Cover the pot and continue to simmer until the pasta is fully cooked and has absorbed most of the liquid, creating a thick consistency.

6. 6

   While the pasta cooks, prepare the 'tasha' (tempering). In a small pan, heat a bit of the onion oil and sauté the minced garlic and fresh coriander until fragrant.

7. 7

   Pour the garlic and coriander mixture over the lentil and pasta pot and stir to combine.

8. 8

   Fry the pita bread squares in the remaining oil until golden and crispy. Drain on paper towels.

9. 9

   Transfer the Harak Osbao to a serving platter. Top generously with the remaining fried onions, the crispy fried bread, fresh pomegranate seeds, and a sprinkle of fresh coriander or parsley.

Notes

The author notes that while fettuccine was used here, any small pasta shape (like shells) can work, though traditional recipes use a homemade dough. Cutting the pasta into smaller pieces helps mimic the traditional dough texture.

Nutrition per serving

• Main Dish
• Vegetarian
• Levantine
• Syrian
• Lentils
• Pasta
• Comfort Food
• Middle Eastern