---
title: Harak Osbao (Sweet-Sour Lentils and Pasta)
servings: 4
prep time: 15 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/harak-osbao
---

Gather @brown lentil{250%g}, @elbow macaroni{150%g}, @onion{2}, @fresh cilantro{1%bunch} and @pita bread{2}.

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

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. ~{10%minutes}

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

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

Fry the @garlic{6%clove} and most of the cilantro briefly until fragrant, then stir in the @@pomegranate{0.5} molasses{3%tbsp} and @tamarind paste{1%tbsp}.

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.

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