horra’ osbaao

Ingredients

 1 cup pasta, thick or wide

1  cup brown lentils

3  tablespoons fresh coriander, chopped, or 4 tablespoons

3  cloves garlic, or 5

3   medium onions, or 2 large

1 loaf pita bread, medium size, cut into 2 cm squares

1/4 cup pine nuts, or more if you prefer

vegetable oil for cooking

juice of 2 lemons or 3

 1tablespoon cumin

1 tablespoon pomegranate syrup

Cooking method according to shahiya.com

1-Cook lentils by boiling in enough water until soft and cooked. Drain and set aside.

2-  Chop the onion into florets and fry in enough vegetable oil until reddish. You can use around 1/4 cup of oil.

3- Fry the coriander and garlic separately until they welt.

4- Once the lentils are cooked, add 1/2 of the onions, half of the coriander and garlic mixture, juice of lemons, pomegranate molasses, salt, cumin and add it to the lentils.

5- Let it cook for 5 to 10 minute. You can add 2 spoons of water to make it little moist.

6- Cook the pasta normally and break it up into small parts with a spoon.

7- Add the lentil mixture in to the pasta and mix well. Set aside

8- For garnishing: take a whole wheat pita and cut into 2 cm squares. You can bake in oven until crispy or fry. Also take 1/4 cup pine-nuts and fry lightly.

9- For final assembly: In a small casserole dish, place the lentil/pasta mixture into the dish, then spread the rest of the onions on top, the rest of the coriander after it.

10- the toasted bread and finally the toasted pine-nuts.

H.Zoghib