Syrian

Harak Osbao

A beloved Damascene lentil and dough dish, sharpened with tamarind and pomegranate molasses, then finished with crisp onions, fried dough, garlic, coriander, and pomegranate seeds. It is hearty, sour, and deeply aromatic in the traditional Syrian way.

▶Watch it madeHabibimbaps · 1:33

Ingredients

• Brown or green lentils3/4 cup
• Water3 cups
• All-purpose flour1 cup
• Fine salt1 1/4 teaspoons, divided
• Olive oil or sunflower oil4 tablespoons, divided
• Warm water for dough1/3 cup, as needed
• Yellow onions, thinly sliced2 medium
• Tamarind pulp1 1/2 tablespoons
• Hot water for soaking tamarind1/2 cup
• Pomegranate molasses1 tablespoon
• Garlic cloves, crushed4
• Fresh coriander, chopped1/2 cup
• Ground cumin1/2 teaspoon
• Black pepper1/4 teaspoon
• Lemon juice1 tablespoon, or to taste
• Pomegranate seeds1/4 cup

Method

1. Put the tamarind pulp in 1/2 cup hot water, mash it with a spoon, and let it soak for 10 minutes.
2. Mix the flour with 1/4 teaspoon salt and 1 teaspoon oil, then add warm water gradually and knead to a firm, smooth dough.
3. Cover the dough and rest it for 10 minutes.
4. Roll the dough thinly on a lightly floured surface and cut it into small squares or short strips about 1.5 cm wide.
5. Heat 2 tablespoons oil in a wide pot and fry the sliced onions over medium heat, stirring often, until deeply golden and crisp at the edges.
6. Lift out about one-third of the onions for garnish and leave the rest in the pot.
7. Add the lentils and 3 cups water to the pot, bring to a boil, then simmer for 20 to 25 minutes until the lentils are just tender but not falling apart.
8. Strain the soaked tamarind through a fine sieve into the lentil pot, pressing well to extract the sour liquid and discarding the seeds and fibers.
9. Stir in the pomegranate molasses, cumin, black pepper, and 1 teaspoon salt.
10. Drop about two-thirds of the raw dough pieces into the simmering lentils, stirring gently so they do not stick, and cook for 10 to 12 minutes until the dough is tender and the stew is thick.
11. Meanwhile, heat the remaining oil in a small pan and fry the remaining dough pieces until golden and crisp, then drain them on paper towel.
12. In the same small pan, briefly fry the crushed garlic for 20 seconds, add the chopped coriander, and stir for another 30 seconds until fragrant.
13. Stir most of the garlic-coriander mixture into the lentils, reserving a spoonful for the top.
14. Taste and adjust with lemon juice, more salt, or a little extra pomegranate molasses until the flavor is balanced, sour, and savory.
15. Spoon the harak osbao into shallow bowls and top with the reserved fried onions, fried dough pieces, remaining garlic-coriander mixture, and pomegranate seeds.

Common questions