Harraq Asba3

فاطمة قانونیChef

Ingredients

• Small black lentils
  1 cup
• Water
  4 cups
• Tagliatelle pasta
  0.3 packet
• Tamarind soaked in a cup of hot water
  50 g
• Lemon
  2 pieces
• Onion
  2 large pieces
• Crushed Garlic
  4 cloves
• Fresh Coriander
  1
• Pomegranate Molasses
  1 cup
• Salt and black pepper
  1

Steps

1. 1

   Boil the lentils in water; when the lentils start to soften, add the pasta. Once the pasta is halfway cooked, add the strained tamarind and pomegranate molasses, lemon, and onion (the onion should be sliced and sautéed in a little olive oil until golden, then added to the lentil mixture).

   Required Tools:

   Pot

   20 min
2. 2

   Finally, add half of the garlic and coriander; the remaining garlic should be sautéed in a little olive oil and added on top. Season with salt and black pepper to taste.

   Required Tools:

   Frying Pan

   5 min
3. 3

   Serve in a Pyrex dish and garnish with a sprinkle of sumac, then with fried onions in olive oil and fried bread.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Waterper 100g

Water100 g

Lemonper 100g

Energy29 kcal

Protein1.1 g

Total Fat0.3 g

Carbohydrate9.3 g

Total Sugars2.5 g

Dietary Fiber2.8 g

Water88 g

Onionper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Crushed Garlicper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Fresh Corianderper 100g

Energy23 kcal

Protein2.97 g

Total Fat0.52 g

Carbohydrate3.67 g

Dietary Fiber2.8 g

Total Sugars0.87 g

Pomegranate Molassesper 100g

Energy250 kcal

Protein0.5 g

Total Fat0.1 g

Carbohydrate64 g

Total Sugars60 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags