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Haraq Osba'o | Syrian Lentil Stew

Raoum AlSuhaibani

This is one of my favorite recipes! It has a variety of textures and oh so flavorful. 

In Syria, some call it the rich and the poor man's meal. That sums up how good and affordable this recipe to prepare. Moreover, the name of this dish "haraq osba'o" means "it burnt his finger" another indication of how delicious this dish is and how comforting.

It makes a good dinner entre and great leftovers.

Haraq Osba'o | Syrian Lentil Stew

Ingredients

  • 1 cup whole wheat flour + 1/2 cup of water or sub for GF mini pasta
  • 2 cups brown lentils
  • 2 bay leaves
  • 1/3 cup pomegranate molasses
  • 1/3 cup lemon juice
  • Lots of salt 
  • Pepper to taste
  • 1 cup chopped cilantro
  • 1 large onion
  • 3 crushed garlic cloves - or to taste
  • 1/2 tsp onion powder
  • 1 cup cooked chickpeas optional
  • Pita bread, pomegranate seeds, chopped cilantro, and roasted onions to garnish 

Steps

  1. Prepare the dough (or cook your pasta) 
  2. Mix the flour with the water and knead very well for about 5 minutes
  3. Let it rest for 20 minutes
  4. Meanwhile, cover the lentils with water and cook the lentils with the bay leaves for 20-30 minutes or until cooked
  5. Add the pomegranate molasses and lemon juice and cook for 2-5 minutes
  6. Sprinkle some flour on the surface and flatten your dough until it's 1/4-inch or less
  7. Use a pizza cutter to cut the dough into small square pieces
  8. Sprinkle more flour on the dough to prevent from sticking to each other while cooking
  9. Slowly start to add the dough pieces to the cooking lentils 
  10. Add salt and pepper
  11. Cook for 30-50 minutes or until the dough is well cooked
  12. Add more water if necessary
  13. In another saucepan, saute the onions until they become translucent (save some to for garnishing)
  14. Add the crushed garlic and saute for 2-3 minutes then add the cilantro 
  15. Once everything the stew is well cooked and most of the water has evaporated, add in the cilantro mix
  16. Mix everything well
  17. Add to a nice bowl and garnish with pomegranate seeds, toasted pita bread, cilantro, and roasted onions

Toasted pita pieces

  1. Turn your oven on High and cut the pita bread with scissors to small squares
  2. Place in a non-stick baking sheet and toast for 1-2 minutes
  3. Keep a close eye on them so the poor little things don't burn.

Roasted onions

  1. Same thing, slice your onions lengthways and roast them for the same amount of time