Harra Osbao (Burning Finger Delish)

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I have no idea what brought the name about but certainly it is a dish that would burn a print in your memory that would make you crave it every now and then. It is simply a medley of colours and flavors that cannot be any better, served fresh and can be eaten either hot or cold and good either way. Let us cut down to chase and tell you what you need:

500 grams Lentils

Pasta (any shape you like would do)

Arabic bread cut up into squares and deep fried till golden crispy

2 medium sized onions cut into crescents and fried

1 bunch of cilantro

10 cloves of garlic

½ cup of olive oil

1 tsp. Salt

½ cup water

1 tsp. Mixed Spices

1 tsp. Cumin

2 tbsp. Flour

1 cup Lemon Juice

1 Tbsp. Pomegranate molasses

Cook the pasta to the instructions on the pack then boil the lentils in 6 cups of water till they are done and soft. Fry the onions with the cilantro and garlic separately then you add half the amount of that on the lentils.

You sprinkle salt and pepper along with spices over the lentils. You mix the flour into the cold water then add it to the pasta and lentils.

All you need to add now is the pomegranate molasses, lemon juice and oil. Serve in a plate sprinkling the rest of the fried onions, garlic and cilantro topping it with the fried (or baked in a drizzle of olive oil till crunchy) bread and fresh pomegranate.

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