Harak Osbao (Sweet-Sour Lentils and Pasta)

Method

1. 1

   Bring a pot of salted water to a boil and cook the lentils until nearly tender, about 15 minutes.

2. 2

   Add the macaroni to the same pot and cook until both lentils and pasta are tender, about 10 minutes more; drain, reserving a splash of the cooking water.

3. 3

   Meanwhile, fry the sliced onions in a pan, stirring, until crisp and deeply golden; lift out and set aside.

   💡 Pull them the moment they turn deep gold — they keep darkening off the heat and burn fast past that point.

4. 4

   In the same pan, fry the cubed pita until golden and crisp; set aside with the onions.

5. 5

   Fry the garlic and most of the cilantro briefly until fragrant, then stir in the pomegranate molasses and tamarind paste.

6. 6

   Fold the lentils and macaroni into the garlic-tamarind mixture, adding a splash of the reserved cooking water if it looks dry, until everything is well coated.

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

7. 7

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