Harraq Isbaoo

A rich and tangy heritage stew made of lentils and dough (or pasta), infused with tamarind and pomegranate molasses. Topped with a vibrant garnish of crispy fried onions, golden bread, and fresh cilantro with garlic.

🥄 Ingredients

• Ingredients:
• 2 cups brown lentils (with skins), coarse-grained.
• Pomegranate molasses: 1/2 cup (or to taste). Generally, this dish should have a tangy flavor, depending on the pomegranate molasses you use and its acidity. Adjust the quantity and taste to ensure you've achieved the desired flavor.
• • 250g tamarind, soaked and well-drained (once while squeezing and once after)
• 200g olive oil
• 1 tbsp minced garlic
• 1 bunch fresh coriander, finely chopped (soak the coriander in plenty of water for 5 minutes, then drain it before chopping to remove any sand or dirt).
• 4 large onions, sliced ​​(for frying and garnish)
• 2 loaves of bread, cut into squares and fried
• For garnish: pomegranate seeds, chopped parsley, and fresh coriander.
• For the dough: You can use homemade dough (flour, salt, and water) cut into small squares, or substitute it with pasta (there are many pasta shapes suitable for Harraq Esba'o; you can use small balls, shells, or any other attractive shape you like).
• For the dough:

👩‍🍳 Instructions

1. 1. Boil the lentils: Wash the lentils and boil them in a pot with enough water to cover them until they are about 80% cooked (don't let them become mushy; leave a little bit of liquid). Use about 4 cups of water.
2. 2. Add the dough/pasta: Add the dough pieces (or pasta) to the pot of lentils, stirring gently to prevent sticking. Let them simmer over low heat with the lentils until fully cooked.
3. 3. Add the tamarind infusion, pomegranate molasses, and salt.
4. 4. Stir the mixture and let it thicken over low heat. (If the mixture is too thick, add a little boiling water.)
5. 5. Add the fried onions: In a separate pan, heat olive oil and fry the sliced ​​onions until golden brown and crispy. Remove half of the onions for garnish and place the other half on top of the lentils. 6. Coriander and Garlic: In the same oil after sautéing the onions, add the minced garlic and let it turn golden. Then add the fresh coriander and sauté for just two minutes until fragrant. Pour half of this mixture over the lentils and pasta while it's boiling, and reserve the other half for garnish.
6. 7. Serving: Pour the Harraq Esba'o into wide bowls.

🌹 Decoration

The presentation of this dish should be like a work of art: decorate the top of the Harraq Esba'o casserole or the Pyrex dish you'll be using with fried bread, the remaining coriander and garlic mixture, fried onions, and pomegranate seeds, which you can arrange in groups on top to create a beautiful geometric pattern.