Ingrediënten
Deeg1 kilogram
Bruine linzen1.5 cup- Large Onion5 piece
Geperste Knoflook0.3 cup- Chopped Coriander2 bunch
Granaatappelmelasse1 tablespoon- Chicken Broth Powder2 tablespoon
Tamarinde1 can- Boiling Water3 liter
- Salt, Black Pepper, and Cumin0
Olijfolie1 cup
Plantenolie1 cup
Stappen
- 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.
Benodigde hulpmiddelen:
Mengkom - 2
Boil the lentils in water until half cooked with salt, black pepper, and cumin.
Benodigde hulpmiddelen:
Pan - 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.
Benodigde hulpmiddelen:🍳Rolling Pin
Bakplaat - 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.
Benodigde hulpmiddelen:
Koekenpan - 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.
Benodigde hulpmiddelen:Pan - 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.
Voedingsfeiten
Deegper 100gBruine linzenper 100gGeperste Knoflookper 100gGranaatappelmelasseper 100gTamarindeper 100gOlijfolieper 100gPlantenolieper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.