Ingrédients
Pâte1 kilogram
Lentille brune1.5 cup- Large Onion5 piece
Ail Écrasé0.3 cup- Chopped Coriander2 bunch
Sirop de grenade1 tablespoon- Chicken Broth Powder2 tablespoon
Tamarin1 can- Boiling Water3 liter
- Salt, Black Pepper, and Cumin0
Huile d'olive1 cup
Huile Végétale1 cup
Mesures
- 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.
Matériel requis:
Bol de mélange - 2
Boil the lentils in water until half cooked with salt, black pepper, and cumin.
Matériel requis:
Marmite - 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.
Matériel requis:🍳Rolling Pin
Plaque de cuisson - 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.
Matériel requis:
Poêle à frire - 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.
Matériel requis:Marmite - 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.
Faits nutritionnels
Pâtepour 100gLentille brunepour 100gAil Écrasépour 100gSirop de grenadepour 100gTamarinpour 100gHuile d'olivepour 100gHuile Végétalepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.