A high protein Syrian stew, techniqnically a thick soup, chock full of flavor and brimming with nutritious ingredients, naturally vegan and incredibly comforting; so if you are looking forward to increasing your legume intake in 2020, keep “Horaa Osbao/ Harak Osbao” on your agenda. With a detailed video below!
A cheap dish since lentils and pasta make the bulk of it! What makes the dish so special is the pleasant balanced flavors of the sweet, sour and savory together!
I had heard a lot about “Horaa Osbao/ Harak Osbao”; apparently, it isn’t a dish I grew up eating and never had it until “Im Ziad”, a caring loving friend of mine, hosted a ladies party at her place. I remember that she proudly presented the dish, declaring that this is a must dish to start with any gathering among her family and friends. We absolutely loved it and “Im Ziad” graciously shared her recipe with me! The recipe has been sitting in my drafts folder for more than 1 year, but a few days ago, all of a sudden, “Horaa Osbao/ Harak Osbao” popped into my mind seemingly, difficult to resist! I made it exactly as written and it came out perfect, even my husband declared that “Horaa Osbao/ Harak Osbao” should be part of our dinner rotation! Many thanks, “Im Ziad”. Watch the video tutorial below!
The lentils and pasta are the base of Horaa Osba3o, and notably the complex flavors here are governed by a couple of things!
- The acidity in pomegranate molasses adds such a pleasant dimension to Horaa Osbao/ Harak Osbao.
- Olive oil deepens the flavor notes and balances the acidity in Horaa Osbao/ Harak Osbao, use the best quality olive oil you can.
- The generous amount of cilantro and garlic, are what bring out flavor in Horaa Osbao/ Harak Osbao
- The caramelized onions add a desired nutty and smoky flavor.
- The fried pita bread adds such a wonderful crunch to every bite.
- Though pomegranate seeds are totally optional, they do add a pretty garnish and brighten the flavor of “Horaa Osbao/ Harak Osbao”. I even tried it with some Persian barberries (zereshk), theit tartness made a wonderful match and a stunning addition! Rest assured you are in for a treat!!
Now start buliding the creative presentation of Horaa Osabao; transfer the “Horaa Osbao” to one large deep dish or individual deep plates.
Spread the fried Lebanese/ pita bread around the edges of the dish.
Add the fried onions for a more fancy presentation and nutty flavor as well!
The pomegranate seeds add splash of color, crunch and sweetness!
The acidity in pomegranate molasses adds such a pleasant dimension to Horaa Osbao/ Harak Osbao. If you like more tartness, you can add more; start with the mentioned quantity then taste as you go and add more if needed!
Lentils are high in nutritional value. They provide both healthy protein and complex carbohydrates. Studies have shown that eating rich-fiber foods like lentils reduces your risk of heart diseases. They are a great source of magnesium.
Horaa Osbao/ Harak Osbao
Description
Ingredients
- 2 cups brown/green lentils
- 8 cups water
- 11/2 cup fettucini noodles broken to 1 inch /2.5cm pieces
- 8 garlic cloves crushed
- 4 medium sized onions julienne
- 2 cups cilantro, finely chopped, and a bit more for garnish
- 1 Lebanese bread/ 2 pita breads cut, using a scissors or a sharp knife, into small equal squares.
- ½ cup olive oil
- ½ cup canola oil to fry the bread
- ¼ teaspoon cumin powder
- ½ teaspoon salt or to taste
- ½ cup pomegranate seeds
- 4 tablespoons pomegranate molasses
- 5 tablespoons lemon juice
Instructions
- Sort the lentils, removing any stones impurities. Rinse and drain.
- Pour olive oil to a large stockpot, add the onions and cook over medium heat, stirring every few minutes until they are nicely caramelized. Remove with a slotted spoon and set aside.
- To the same stockpot, add the crushed garlic and cilantro. Cook for a few seconds, just to wilt the cilantro. Add the lentils and cumin powder and give a quick stir.
- Stir in the water and bring the stockpot to a boil. Reduce heat to low, cover the pot and simmer for 50 minutes to fully cook the lentils.
- In the meantime fry the Lebanese or pita bread: Place the canola oil in a skillet and fry the bread squares in batches, stirring all the time until well browned. Remove with a slotted spoon and set aside.
- When the lentils are fully cooked, add the broken fettucine noodles, cover the pot and resume cooking for 10 more minutes. Add salt, pomegranate molasses and lemon juice.
- The consistency of the horaa osba3o should be that of a thick soup.
- Transfer the horak osba3o to a large serving dish. Spread the fried pita bread around the edges of the dish.
- Decorate with the fried onions and some fresh chopped cilantro.
- Decorate with pomegranate seeds!
- Enjoy, add more pomegranate molasses if you like.
Video
Notes
Looking for more hearty lentil recipes:
-
Mujadara Hamra
-
Mujadara with bulgur
-
Mujadara Makhbousa
-
Sour Lentil Soup,Adas Bi Hamod
-
Split Lentil Soup with Vegetables
11 Comments
That soup looks so hearty, and I love the way you’ve garnished it!
Hadia! I love love this kind of food…yes, it speaks to my about 6% of ancestral Middle Eastern DNA! You know that your recipes always inspire me. And, lentils, well, just earlier this morning I cooked a big pot. I can sure serve some pasta w/them to get more of your hearty deliciousness! xo ~ally
What a beautiful stew. It looks like delicious comfort food. We love lentils and I can’t wait to try this recipe!
Hadia this stew is simply stunning! I love the way you serve it with all the pretty toppings and the crunchy bread. I imagine the flavors must be out of this world. I have a big pomegranate in my fridge and some lentils and lots of onions in my pantry … so tempted to make this.
With the cold eather we have here (Canada), I will surely try it this week. Thanks for your great recipes!
Love it . Do u know how many carbohydrates please