Horaa Osbao/ Harak Osbao
Description
Horaa Osbao (Harak Osbao) is a traditional Syrian lentil stew with the consistency of a thick soup. Packed with plant-based protein, fiber, and wholesome ingredients, this naturally vegan dish is hearty, nourishing, and wonderfully comforting. Its irresistible combination of tangy, sweet, and savory flavors makes it a Middle Eastern favorite!
Ingredients
- 2 cups brown or green lentils
- 8 cups water
- 1½ cups fettuccine noodles broken into 1-inch (2.5 cm) pieces
- 8 garlic cloves crushed
- 4 medium onions thinly sliced (julienned)
- 2 cups finely chopped fresh cilantro plus a little extra for garnish
- 1 Lebanese flatbread or 2 pita breads cut into small, equal-sized squares using scissors or a sharp knife
- ½ cup olive oil
- ½ cup canola oil for frying the bread
- ¼ teaspoon ground cumin
- ½ teaspoon salt or to taste
- ½ cup pomegranate seeds
- 4 tablespoons pomegranate molasses
- 5 tablespoons lemon juice
Instructions
- Sort through the lentils, removing any stones or other impurities. Rinse thoroughly under cold running water, then drain.
- Pour the olive oil into a large stockpot, add the onions, and cook over medium heat, stirring every few minutes until they are nicely caramelized. Remove the onions with a slotted spoon and set aside.
- Add the crushed garlic and chopped cilantro to the same stockpot. Sauté for a few seconds, just until the cilantro wilts and the garlic becomes fragrant. Add the lentils and ground cumin, then stir briefly to combine.
- Stir in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 50 minutes, or until the lentils are tender and fully cooked.
- Meanwhile, fry the Lebanese pita bread. Heat the canola oil in a skillet, then add the bread squares in batches. Fry, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and set aside to drain.
- Once the lentils are fully cooked, add the broken fettuccine noodles. Cover the pot and continue cooking for another 10 minutes, or until the pasta is tender. Stir in the salt, pomegranate molasses, and lemon juice, adjusting the seasoning to taste.
- The Horaa Osbao should have the consistency of a thick, hearty soup.
- Transfer the Horaa Osbao to a large serving dish and arrange the fried pita bread around the edges.
- Garnish with the fried onions and a sprinkle of freshly chopped cilantro.
- Garnish with fresh pomegranate seeds for a beautiful pop of color and a touch of sweetness!
- Enjoy! Add a little more pomegranate molasses if you prefer a tangier flavor.
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
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