Ingredients
Dough1 kilogram
Brown lentils1.5 cup- Large Onion5 piece
Crushed Garlic0.3 cup- Chopped Coriander2 bunch
Pomegranate Molasses1 tablespoon- Chicken Broth Powder2 tablespoon
Tamarind1 can- Boiling Water3 liter
- Salt, Black Pepper, and Cumin0
Olive oil1 cup
Vegetable Oil1 cup
Steps
- 1
Soak the tamarind in one liter of boiling water overnight. Before preparation, rub it well with water, then strain completely and keep its water.
Required Tools:
Mixing Bowl - 2
Boil the lentils in water until half cooked with salt, black pepper, and cumin.
Required Tools:
Pot - 3
Roll out the dough with a rolling pin until thin, cut into small squares, and distribute on a baking sheet, then bake for only 5 minutes to firm up the dough without taking any color.
Required Tools:🍳Rolling Pin
Baking Sheet - 4
In a frying pan over heat, add all the oil and fry the onion slices until they become brown and crispy, then remove them.
Required Tools:
Frying Pan - 5
In the same oil flavored with onion, fry a quantity of dough sufficient for garnish and set aside.
- 6
In the same oil, fry the garlic until golden, add the coriander, stir briefly, then remove from heat with its oil.
- 7
In a large pot over medium heat, add the lentils with their water, the tamarind water, pomegranate molasses, and broth powder, and let the mixture boil, then add the baked dough.
Required Tools:Pot - 8
Add half of the fried onions and half of the garlic and coriander mixture, let the mixture simmer on low heat for half an hour until the dough is cooked.
- 9
Pour the Harraq Asba3 into a serving dish, then sprinkle with the fried bread and distribute some of the garlic and coriander mixture along with a sprinkle of the crispy onion slices.
Nutrition Facts
Doughper 100gBrown lentilsper 100gCrushed Garlicper 100gPomegranate Molassesper 100gTamarindper 100gOlive oilper 100gVegetable Oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.