Making one of the most popular Syrian recipes, Horrak Osbaoo doesn’t need more than a few affordable ingredients that can be found in any kitchen. And the story of the popularity of this dish dates back to about 300 years ago, when a poor widow cooked this dish for her kids and she used pomegranate molasses to add a sweet and tangy taste.
- 1 1/2 Cups of brown lentils
- 3 Cups of water
- 2 Pieces Finely chopped large onions
- 1 Cup of fresh coriander finely chopped
- 1/2 Cup of lemon juice
- 3/4 Cup of vegetable oil
- 2 Tablespoons of pomegranate molasses
- 3 Piece crushed garlic cloves
- 1 Pinch of salt
- 3 Loaves Small loaves of pita bread; cut into small squares
- 1 Cup Oil for frying the bread
- Fry the bread in hot oil in a frying pan over medium heat, then place it on top of kitchen paper to absorb the excess oil from it
- Clean the lentils well with water and wash them more than once; then put them with a quantity of water in a saucepan
- Bring the oil to a boil over a medium high heat with the lentils in it
- Add in an onion and let simmer for about 10 to 15 minutes
- Cut the second onion into thin slices and heat the oil; then sauté the onion in it
- Add half the amount of onion with the lentils; then add the pomegranate molasses, the olive oil, the lemon juice and the salt to the lentils
- Sauté the garlic and the coriander in a little quantity of oil; then add it over the top of the lentils.
- Turn off the heat under the pan and pour the lentils into a serving plate
- Place the fried bread on top of the lentils
- Top with the fried slices of onion
- Serve and enjoy your dish!