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–+ servings

Horak Osbaoo

The story history 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
Print Recipe
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Appetizer
Cuisine middle eastern, Syrian Recipes
Servings 3 people

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
 

  • 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!

Notes

Nutrition Information
Calories: 200, Fat: 5.3g, Carbohydrates: 32.1g, Dietary Fiber: 0.5 g, Protein: 7.7g
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