Ingredientes
Masa1 kilogram
Lentejas marrones1.5 cup- Large Onion5 piece
Ajo Machacado0.3 cup- Chopped Coriander2 bunch
Melaza de granada1 tablespoon- Chicken Broth Powder2 tablespoon
Tamarindo1 can- Boiling Water3 liter
- Salt, Black Pepper, and Cumin0
Aceite de oliva1 cup
Aceite vegetal1 cup
Pasos
- 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.
Herramientas necesarias:
Tazón para mezclar - 2
Boil the lentils in water until half cooked with salt, black pepper, and cumin.
Herramientas necesarias:
Olla - 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.
Herramientas necesarias:🍳Rolling Pin
Bandeja para hornear - 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.
Herramientas necesarias:
Sartén - 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.
Herramientas necesarias:Olla - 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.
Datos nutricionales
Masapor 100gLentejas marronespor 100gAjo Machacadopor 100gMelaza de granadapor 100gTamarindopor 100gAceite de olivapor 100gAceite vegetalpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.