This dish has such a unique name, Harak Osbao, when translated from Arabic means – “He burned his finger.”
The translation burning fingers or he burnt his fingers, is in reference to its irresistibility.
Traditionally made in Syria and Palestine where it is also called rashtaya.
This Syrian-Style Pasta and Lentils With Pomegranate Molasses, is a traditional dish that beautifully combines the hearty flavors of lentils and pasta with the tangy sweetness of pomegranate molasses.
In Syrian culture, food is an integral part of daily life and social gatherings. Meals are often shared with family and friends and are a way to express hospitality and warmth.
This dish, like many others in Syrian cuisine, highlights the importance of using available ingredients to create nourishing and delicious meals.
Lentils are a staple in Middle Eastern diets due to their affordability and nutritional value.
The use of pomegranate molasses speaks to the Syrian love for incorporating fruits and their derivatives into savory dishes, like Turkish Tomato And Onion Salad With Olive Oil And Pomegranate Molasses, a practice rooted in the region’s agricultural history.
This dish reflects the Syrian ethos of creating harmony and balance in food, making it a beloved choice for both everyday meals and special occasions.
Syrian-Style Pasta and Lentils with Pomegranate Molasses is a dish that offers a rich tapestry of flavors. Like this Pasta With Spicy Tomato Lentil Sauce Topped With A Crunchy Spiced Panko And Zesty Lemon Blend.
The pasta provides a comforting and neutral base that absorbs these flavors, while spices like cumin and coriander add warmth and complexity.
The dish is often garnished with fried onions, which contribute a savory sweetness with fresh chopped cilantro added for a burst of freshness.
Pomegranate molasses is a common ingredient in Syrian dishes, prized for its ability to add a unique sweet and sour profile.
This pasta and lentil dish embodies the Syrian tradition of combining simple, staple ingredients to create a meal that is both satisfying and flavorful.
Syrian-Style Pasta and Lentils With Pomegranate Molasses
1/4 cup extra-virgin olive oil, plus more to serve
1 9-ounce container fresh fettuccine, noodles cut in half crosswise
1 medium red onion, halved and thinly sliced
Kosher salt and ground black pepper
3/4 cup brown lentils, rinsed and drained
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons pomegranate molasses, plus more to serve
3/4 cup lightly packed fresh cilantro, chopped
1/2 cup pomegranate seeds (optional)
In a 12-inch skillet, combine the oil and about a quarter of the pasta. Cook over medium-high, stirring often, until the pasta is crisp and golden brown, 3 to 5 minutes. Using a slotted spoon or tongs, transfer to a medium bowl, breaking any pieces that are very long; set aside.
To the oil remaining in the skillet, add the onion and ½ teaspoon salt. Cook over medium-high, stirring occasionally, until browned, 4 to 6 minutes. Transfer to a small bowl; set aside.
Add 4 cups water to the skillet and bring to a boil over medium-high, scraping up any browned bits. Stir in the lentils, cumin, coriander and ½ teaspoon each salt and pepper. Cover, reduce to medium and simmer, stirring occasionally, until the lentils are tender but still hold their shape, 32 to 36 minutes.
Uncover, add 2 cups water and bring to a boil over medium-high. Stir in the untoasted pasta and half of the cooked onions. Cook, uncovered and stirring occasionally, until the pasta is tender and the lentil mixture is creamy, 5 to 8 minutes.
Off heat, stir in the pomegranate molasses. Taste and season with salt and pepper.
Transfer to a serving bowl and top with the remaining onions, the fried pasta, chopped cilantro and pomegranate seeds.
Try These Middle Eastern Dishes
- Dandelion Greens With A Lemon Yogurt Coriander Dressing
- Middle Eastern-Style Chicken And Sweet Potato Salad With Pomegranate Dressing
- Braised Carrots And Leeks With Olives And Herbs
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