Harak Osbao

Method

1. 1

   Cook lentils until nearly tender; add pasta and cook in the same pot.

2. 2

   Fry garlic and cilantro; add molasses and tamarind, then fold into the pot to coat.

   💡 The sauce should taste boldly sweet-sour on its own — the lentils will mute it by half.

3. 3

   Serve topped with crisp onions, fried pita and pomegranate seeds — the crunch is half the dish.