Majeda Khoury’s harrak esbao
500 g washed white lentils
1kg gluten-free pasta
2 tbsp crushed garlic
500 g tamarind paste (dissolved in 1 litre of water)
2 cups of chopped coriander
1 cup olive oil
¾ cup pomegranate molasses
1kg onions, sliced
2 cups pitta bread, chopped
1 cup coriander
1 tbsp crushed garlic
1 tbsp salt
1 tsp black pepper
Place the lentils in the pot and bring to boil. Cook for around 20 minutes, until soft.
Add the tamarind water to the lentils, and bring to boil, then add the pomegranate molasses.
Add the pasta to the pot, with salt and pepper and stir continuously for approximately 10 minutes, until most of the liquid has been absorbed.
Fry the garlic with coriander and mix it in to the pot after taking off the heat.
Prepare the garnishes: deep-fry the pieces of pitta bread and brown the onions until crispy
Neatly garnish the fragrant lentils and pasta with the individual garnishes – the cooked onions and fried pitta, the pomegranate seeds and fresh coriander to serve.