Syria’s TANGIEST Comfort Food

Instructions

To make the Fried bread:

1. Slice your bread into 1 inch (bite-sized) pieces
2. Place some frying oil in a pot and heat over medium-high heat
3. Place a paper towel on a plate or tray and set it to the side of your cooking station
4. Add the bread to the pot, and fry for about 30 seconds while stirring, until it is a light golden colour
5. Remove immediately and place on the paper towels. The Colour will continue to darken after removing
6. Spread the bread evenly in a single layer and sprinkle over a little salt

To make the fried onions:

1. Thinly slice the onions using a knife or mandolin (from tip to root)
2. Prepare an oven tray with paper towels, and set it to the side
3. Place your onions in a pot, and pour on enough olive oil to almost cover the onions
4. Turn the heat to high and let these cook and start wilting
5. Stir the pot every 20-30 seconds, and about 8 minutes after starting they will begin to darken
6. Once they turn a light golden colour, remove them immediately and place them on the paper towels
7. Spread the onions with forks, and then sprinkle on some salt
8. Change the paper towels after 10 minutes to maintain crispiness
9. Strain the oil and set it aside

To make the tamarind:

1. Break your tamarind block into smaller pieces and place them in a bowl
2. Pour over 1l of boiling water
3. Let this sit for 30-40 minutes
4. Mash the tamarind with a potato masher, then pour the liquid through a coarse strainer

To make the Harak Osbao:

1. In a pot (the same one for frying onions), bring 1L of water to a boil
2. Wash your lentils thoroughly, then add them to the pot, and cover with a tight-fitting lid
3. Cook for 20-30 minutes until soft and tender, but not bursting
4. Meanwhile, take your pasta and cook it for 1/3-1/2 the cooking time on the packet
5. Drain your pasta, then wash it thoroughly with cold water
6. When the lentils are done cooking, the liquid should be mostly absorbed
7. Add the pasta, as well as the tamarind liquid, pomegranate molasses, salt, pepper, a handful of fried onions, and 1/3 cup of the onion olive oil. Mix thoroughly then top up with water until pasta is submerged
   Bring to a boil, then turn the heat to medium-high and cover with a tight-fitting lid. Cook for 10 minutes more
   Meanwhile, in a pan, add 1/3 cup olive oil over medium-high heat, and when heated add your minced garlic
8. Fry for 30 seconds, then add your coriander, which you should remove the stalks from and roughly chop
9. Fry for 30 seconds more, and when the pasta is done cooking, add this garlic mixture to the pot
10. Mix thoroughly and set to the side

To Assemble:

1. Pour the Harak Osbao into a deep serving dish, then use a spatula to flatten it
2. Let this cool for about 30 minutes until the top has solidified
3. Place your toppings on in any pattern, then serve with more toppings on the side
4. Serve and Enjoy