Harrak Osba’o Damascene (Damascus Tangy Lentil, Pasta, Tamarind & Pomegranate Stew with CrispyCilantro-Garlic) – Authentic Syria Recipe

Ingredients for Harrak Osba’o Damascene (Damascus Tangy Lentil, Pasta, Tamarind & Pomegranate Stew with CrispyCilantro-Garlic) (4 Servings)

• 1.25 lbs (or 2.5 cups) brown lentils and wide pasta ribbons, prepped into bite-sized pieces
• 1.5 cups crispy fried pita triangles and ruby pomegranate seeds, washed and trimmed
• 1 cup caramelized onion rings
• 1 medium onion and 3 cloves garlic, finely minced with tamarind and pomegranate molasses
• 1.5 tbsp traditional Syria seasoning (1 bunch fresh cilantro sizzled with 6 cloves garlic, cumin, olive oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and tamarind and pomegranate molasses for 3–4 minutes until fragrant.
2. Stir in 1 bunch fresh cilantro sizzled with 6 cloves garlic, cumin, olive oil and toast for 45 seconds to release the essential oils of Syria's kitchen.
3. Add brown lentils and wide pasta ribbons and crispy fried pita triangles and ruby pomegranate seeds, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in caramelized onion rings, adjust seasoning, and ladle steaming hot into deep bowls.