Mains
ChefRina Abdullah
Harraq Asba'o (Spicy Lentil and Dough Stew)
Harraq Asba'o — a delicious, rich Levantine dish combining lentils, a simple dough, tamarind, pomegranate molasses and fried onions. Try this traditional recipe.
Harraq Asba'o — tasty and comforting!
Ingredients
Start here, then move straight into the method.
- 1 cup lentils
- 12 cups water
- 1½ bunches fresh cilantro, chopped
- 1 teaspoon dried coriander
- 4 tablespoons pomegranate molasses
- 1 tablespoon ground cumin
- Crushed garlic cloves (to taste)
- Chili or crushed hot red pepper to taste
- 1/2 cup lemon juice
- 2 onions, chopped and fried
- 1/2 cup tamarind — soaked overnight and strained the next day
- 1/4 cup oil
- Dough
- 1 3/4 cups flour
- 1 teaspoon milk
- Pinch of salt
- Pinch baking powder
- Less than 1 cup water
- For more dough recipes by Rina see: How to make Shish Barak
Method
Follow the cooking sequence without leaving the page.
- Knead the dough ingredients well and let it rest for 2 hours.Timers: 120 min
- Note: Shape some pieces into small bow-ties for garnish; keep the rest for the stew.
- Cook the lentils in the water until tender, about 20 minutes.Timers: 20 min
- Add the dough pieces and cook for another ~15 minutes until the dough is done.Timers: 15 min
- Pour the Harraq Asba'o into a serving dish and add crushed garlic, chili and the remaining garnishes — except the pomegranate molasses, fresh cilantro and the fried dough bow-ties and fried onions, which are used to top the dish.
- Serve hot.
Recipe tags
MainsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- How to make Shish Barak