Harraq Asba'o (Spicy Lentil and Dough Stew)

Ingredients

• 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
• Recipe and method for this delicious Harraq Asba'o provided by a friend and cook on Shoutabkhin Today:
• Rina Abdullah
• Click Rina’s name to visit her page on our site and see all her recipes
• For more dough recipes by Rina see: How to make Shish Barak

Method

1. Knead the dough ingredients well and let it rest for 2 hours.
   Timers: 120 min
2. Note: Shape some pieces into small bow-ties for garnish; keep the rest for the stew.
3. Cook the lentils in the water until tender, about 20 minutes.
   Timers: 20 min
4. Add the dough pieces and cook for another ~15 minutes until the dough is done.
   Timers: 15 min
5. 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.
6. Serve hot.