Horaa Osbao, a delicious Syrian lentil and pasta dish with pomegranate molasses is topped with fried onions, pita pieces and minced garlic coriander.
Prep Time30 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr5 minutesmins
Course: Appetizer, Snack
Cuisine: arabic, middle eastern
Servings: 2people
Author: Famidha Ashraf
INGREDIENTS
For Toppings
1 to 2pita bread
1medium-sized red onion
Fresh coriander leaves(half a bunch)
5garlic cloves
Pomegranate arils
For lentil pasta stew
2tablespoonolive oil
1medium-sized red oniondiced finely
3garlic clovesgrated finely
1cupbrown lentilswhole masoor, washed and soaked for 30 minutes or more
½teaspoonblack pepper powder
Hot water add as required through the cooking process
3 to 5tablespoonsorzo pasta (any small-shaped pasta. The quantity will differ as per the shape.)
2tablespoonpomegranate molasses
1tablespoonlemon 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-sized red 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-sized red 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.