Horaa Osbao | Harraq Osbao | A Syrian Lentil & Pasta Stew

Horaa Osbao, an really wonderful dish originating from Syria that has come to be our circle of relatives favourite given that beyond two Ramadan. According to the subculture, this lentil and pasta stew is served as an appetizer or aspect dish, however accept as true with me, this is more than filling enough to be served as the principle route!

I know you all must be curious to know what does Horaa Osbao mean? same here! 😁I learnt that the name Horaa Osbao or Harraq Osbao is Arabic for "he burnt his finger”. Interesting right? That is how irresistible it is, even when it’s piping hot.

Horaa Osbao | Harraq Osbao | A Syrian Lentil & Pasta Stew

Star Ingredients in Horaa Osabao

Ingredients used are all simple and humble except for one, pomegranate molasses. But don't worry, I got your back with some alternate ideas but I do highly recommend you get a small bottle of it. The whole dish is made in one big pot where brown lentils and pasta stews with a burst of onion,coriander and garlic flavour which gets even better with the addition of pomegranate molasses and a dash of lime juice to finish off.

The stew is good enough as is but what makes it irresistible is the toppings and garnish used. Fried pita pieces and fried onions you guys! How can you resist?? I don't think anyone would dislike fried onions which elevate the taste of most of our Indian food too. And fried pita is what we two fight for!

The coriander garlic mix is some thing so that it will take a look at your reducing talents! ??You want to take time to do or use a mini processor to get it chopped up terrific fine. This is what I accept as true with makes Horaa Osbao heat and spicy because there may be no other spice powder or complete spices used.

I for my part like to apply Orzo pasta and I highly endorse the same even though there may be no restrict on the form of pasta to apply here. I chose orzo purely for aesthetic motive as they may be a comparable length to the lentils and so makes it easy to scoop and eat.

Horaa Osbao | Harraq Osbao | A Syrian Lentil & Pasta Stew

What is the exceptional substitute for Pomegranate Molasses?

Pomegranate molasses also called dibis ramman is a syrup derived from the reduced pomegranate juice with or without sugar, to a thick, intensely flavoured syrup. It is tangy and sweet like tamarind. Yes, Tamarind is the closest best alternative I can recommend but if you can only find grape molasses, then you can use that too. Always start adding little and adjust as per taste.

Another option would be Sumac! Which again has a very similar flavour profile but is not in paste or syrup form. You can add it right after onions and garlic so it gets the flavour extracted to best by the end of cooking. You can sprinkle some as a garnish too.

If you are adventurous, then attempt making your own little jar of pomegranate molasses. I heard it is straightforward... Google is your bestie. ??

Horaa Osbao | Harraq Osbao | A Syrian Lentil & Pasta Stew

How to make Horaa Osbao?

Make sure to have the fine high-quality and sparkling components as that will make this easy dish shine. We could be cooking slowly adding flavours as we taste or you may use strain cooker too. Follow this system so that you can store time!

  1. fry and keep the pita bread and onions ready
  2. start the lentils cooking process
  3. meanwhile prep the garlic and coriander
  4. finish off the stew
  5. top with garnishes
  6. serve warm

You could make a big batch by way of adding 1/2 cup pasta for each 1 cup of lentils and modify the water and flavouring consequently.

My tale with Horaa Osbao

I never heard of this dish until Maha of Cameras and Cupcakes shared on Instagram stories where her mom was making horaa osbao for iftar. I tried it the very next day but was very sceptical if the Mr F would eat considering it is no-meat and greens topped that too for iftar. I had no hopes but I knew I would definitely like it.

What took place at some stage in iftar become a shocker, because it turned into flat-out delicious! We loved it so much that we have been fighting over the bowl as I served simplest one bowl. I in no way imagined he would really like it a lot that he requested to make it once more another day.

By now, I have made it so oftentimes and shared on Instagram and each time none of my followers again with a tried report.?? I knew then that I needed to do a little by little process because I became feeling awful that they have been lacking out on a delicious bowl of humble meals. I shared on Stories at some point of this Ramadan and guess what? Many of them tried and cherished it too. I felt a experience of achievement due to the fact that become my purpose, make Horaa Osabo well-known in my circle.

Now that it is tried, examined and loved by means of many obtainable, I determined to make once more for the blog. But realized I had no pomegranate left to garnish! That coloration would have made notable images but does now not alter the taste in any way... So I nonetheless went beforehand and made a small batch of Horaa Osabo and had this plate of lentil stew for my lonely lunch proper after the images.??

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1 medium purple onion

1 medium purple onion

1 medium purple onion

1 medium purple onion

sufficient oil to deep fry

three garlic cloves

three garlic cloves

three garlic cloves

1 small-sized pink onion, chopped finely

1 small-sized pink onion, chopped finely

1 small-sized pink onion, chopped finely

1 small-sized pink onion, chopped finely

half cup brown or green lentils (entire masoor), washed and soaked for 20 to half-hour

half cup brown or green lentils (entire masoor), washed and soaked for 20 to half-hour

1/four teaspoon pepper

enough warm water to cowl the lentils

3 tablespoons orzo pasta or any small shaped pasta (the amount will vary as according to the shape)

3 tablespoons orzo pasta or any small shaped pasta (the quantity will differ as per the shape)

Juice of half a lime or 1 tablespoon?Lemon juice

Juice of half a lime or 1 tablespoon?Lemon juice

1 tablespoon pomegranate molasses

Juice of half a lime or 1 tablespoon lemon juice

Heat sufficient oil to deep fry in a huge-mouthed pan or kadai on a medium flameCut the pita bread into squares using a scissorTest the oil temperature by way of dropping one piece of bread. If it sizzles and springs up, then it's miles readyAdd all of the reduce pita bread portions and fry until golden and get rid of at once and transfer to a kitchen tissue to empty off any excess oilSlice the red onion skinny and use your palms to separate the strands via doing the crumble motionDeep fry on low to medium flame till golden and crispyDrain and spread it on a flat plate with tissue

Heat sufficient oil to deep fry in a huge-mouthed pan or kadai on a medium flameCut the pita bread into squares using a scissorTest the oil temperature by way of dropping one piece of bread. If it sizzles and springs up, then it's miles readyAdd all of the reduce pita bread portions and fry until golden and get rid of at once and transfer to a kitchen tissue to empty off any excess oilSlice the red onion skinny and use your palms to separate the strands via doing the crumble motionDeep fry on low to medium flame till golden and crispyDrain and spread it on a flat plate with tissue

Heat sufficient oil to deep fry in a huge-mouthed pan or kadai on a medium flameCut the pita bread into squares using a scissorTest the oil temperature by way of dropping one piece of bread. If it sizzles and springs up, then it's miles readyAdd all of the reduce pita bread portions and fry until golden and get rid of at once and transfer to a kitchen tissue to empty off any excess oilSlice the red onion skinny and use your palms to separate the strands via doing the crumble motionDeep fry on low to medium flame till golden and crispyDrain and spread it on a flat plate with tissue

  1. Heat three garlic cloves in a wide-mouthed pan or kadai on a medium flame
  2. Cut the pita bread into squares using a scissor
  3. Test the oil temperature by dropping one piece of bread. If it sizzles and comes up, then it is ready
  4. Add all the cut pita bread pieces and fry until golden and remove immediately and transfer to a kitchen tissue to drain off any excess oil
  5. Slice the red onion thin and use your hands to separate the strands by doing the crumble motion
  6. Deep fry on low to medium flame until golden and crispy
  7. Drain and spread it on a flat plate with tissue

Chop up the coriander and garlic cloves collectively very finelykeep a few pomegranate ready for garnish

  1. Chop up the coriander and garlic cloves together very finely
  2. keep some pomegranate ready for garnish

Heat olive oil in a deep potAdd the chopped onions and garlic with a sprint of saltSaute till translucent after which upload the brown lentilsAdd enough warm water to cover the lentilsAdd salt and pepper and permit it boil until the lentils are almost doneAdd the pasta and more water and adjust the saltMix in a part of the coriander and garlic which you organized for the garnishKeep stirring and adding greater warm water if required until the lentils and pasta is cooked throughStir inside the pomegranate molasses and regulate to tasteBring to boil and switch offStir in the lime juice and switch to a serving bowlGarnish with the fried pita bread, onions, pomegranate arils and the coriander garlic mixServe heat

  1. Heat olive oil in a deep pot
  2. Add the chopped onions and garlic with a dash of salt
  3. Saute until translucent and then add the brown lentils
  4. Add 3 tablespoons orzo pasta or any small shaped pasta (the amount will vary as according to the shape)
  5. Add salt and pepper and let it boil until the lentils are almost done
  6. Add the pasta and more water and adjust the salt
  7. Mix in a portion of the coriander and garlic that you prepared for the garnish
  8. Keep stirring and adding more hot water if required until the lentils and pasta is cooked through
  9. Stir in the pomegranate molasses and adjust to taste
  10. Bring to boil and switch off
  11. Stir in the lime juice and transfer to a serving bowl
  12. Garnish with the fried pita bread, onions, 1 small-sized pink onion, chopped finely and the coriander garlic mix
  13. Serve warm

Note: You may make the entire dish in a pressure cooker. To do that, after adding the lentils, pressure cook for 3 whistles. Let it cool on its own and then open and add the orzo pasta and more water and salt. Pressure cook this for 1 whistle. Then finish off with the rest of the steps.

Horaa Osbao | Harraq Osbao | A Syrian Lentil & Pasta Stew

Kim? Me Vez?Fesenj?NMolokhia

  • Kimë me Vezë
  • Fesenjān
  • Molokhia

I would like to listen from you. If you've got made this recipe then do depart a comment beneath. If you like this recipe then do percentage the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @fashfaiz or tag #fashfaiz in order that I can see your creations!

I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @fashfaiz or tag #fashfaiz so that I can see your creations!

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