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.

Horak Osbaoo Author: Asma Rating: Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal-Planner: Meal Plan Select Course to Add: BreakfastLunchDinner Meal Plan Print Recipe: Print Recipe Servings: 3 Change Servings: people Prep Time: 8minutes Cook Time: 20minutes Add to Favorite: Share the recipe:

Ingredients

• 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

Instructions

1. 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
2. Clean the lentils well with water and wash them more than once; then put them with a quantity of water in a saucepan
3. Bring the oil to a boil over a medium high heat with the lentils in it
4. Add in an onion and let simmer for about 10 to 15 minutes
5. Cut the second onion into thin slices and heat the oil; then sauté the onion in it
6. 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
7. Sauté the garlic and the coriander in a little quantity of oil; then add it over the top of the lentils.
8. Turn off the heat under the pan and pour the lentils into a serving plate
9. Place the fried bread on top of the lentils
10. Top with the fried slices of onion
11. Serve and enjoy your dish!

There is no Nutrition Label for this recipe yet.