Harak Osbao | Horaa Osbao
Harak Osbao is a rich, flavorful Syrian lentil and pasta stew perfect for Iftar! Traditionally served as an appetizer, this dish is hearty enough to be the main course. Packed with tangy tamarind, crispy onions, and fresh herbs, it’s a must-try for a comforting Ramadan meal. Make it today!
Servings: 2 people
Calories: 693.93kcal
Ingredients
For Toppings
- 1 to 2 pita bread
- 1 medium onion
- Fresh coriander leaves (half a bunch)
- 5 garlic cloves
- Pomegranate arils
For lentil pasta stew
- 2 tablespoon olive oil
- 1 medium onion diced finely
- 3 garlic cloves grated finely
- 1 cup brown lentils whole masoor, washed and soaked for 30 minutes or more
- ½ teaspoon black pepper powder
- Hot water add as required through the cooking process
- 3 to 5 tablespoons orzo pasta (any small-shaped pasta. The quantity will differ as per the shape.)
- 2 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- salt to taste
Instructions
Prepare the topping:
- Tear the pita bread into small pieces and deep-fry them until golden brown. You may choose to oven toast or pan toast with a drizzle of olive oil.1 to 2 pita bread
- Slice the red onions thinly and deep fry for 3 to 4 minutes until it starts to brown. Remove using a slotted spoon and place on kitchen paper to drain excess oil.1 medium onion
- Finely chop fresh coriander leaves and garlic cloves together. You may use a mini chopper and blitz them both together.Fresh coriander leaves, 5 garlic cloves
Prepare the stew:
- Heat olive oil in a deep pot on a medium flame.2 tablespoon olive oil
- Add the chopped onions and garlic with a dash of salt. Saute until the onions turn translucent for about 5 minutes and then add the brown lentils.1 medium onion, 3 garlic cloves, 1 cup brown lentils
- Pour enough hot water to cover the lentils, add salt and pepper and let it boil on medium flame until the lentils are almost done. About 15 to 20 minutes. You may add more hot water if required.½ teaspoon black pepper powder, Hot water , salt to taste
- Mix in a portion of the prepared topping (coriander and garlic mix). Add the pasta and more water and adjust the salt.3 to 5 tablespoons orzo pasta
- Keep stirring and add more hot water if required but maintain the consistency thick. Cook this for about 10 minutes or until your pasta is cooked through.
- Stir in the pomegranate molasses and adjust to taste. Bring to boil until it reaches a thick consistency and switch off. Lastly, stir in the lime juice.2 tablespoon pomegranate molasses, 1 tablespoon lemon juice
- Transfer to a serving bowl and garnish with the fried pita bread, fried onions, pomegranate arils and the coriander garlic mix. Serve warm.Pomegranate arils
Notes
You may make the entire dish in a pressure cooker. To do that, after adding the lentils, pressure cook for 3 whistles. Let it cool on its own and then open and add the orzo pasta and more water and salt. Pressure cook this for 1 whistle. Then finish off with the rest of the steps.
Nutrition
Calories: 693.93kcal | Carbohydrates: 107.18g | Protein: 30.36g | Fat: 16.8g
