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Hurra’ Usba’o

 In
Yields1 Serving
 1 cup brown lentils
 2 tbsp pomegranate molasses
 ½ cup tamarind juice (tamarind juice soaked in hot water)
 1 large onion
 1 tsp salt
 1 tsp black pepper
 Vegetable oil
 1 cup pasta (fettucini)
 ½ cup dough
1

Boil lentils in water for 30 minutes 

2

Soak tamarind in hot water and put through a sieve taking all the juices out 

3

add tamarind juice on top of the boiling lentils and add pomegranate molasses and season with salt, pepper and all spice

4

let the lentils boil for another hour and a half with the lid closed then adjust seasoning to taste

5

break fettuccini noodles into the lentils and let it cook for another 20minutes on low heat

6

slice large onion into thin slices and fry until golden then takeout and place on a paper towel covered plate

7

crush garlic in a pestle and mortar and add to the lentils while cooking 

8

fry pita bread croutons to add to the top 

9

finely chop coriander to use as dressing  

10

season the lentils for the last time and check that the pasta is cooked 

11

pour into a flat container and dress with onions, fried pita and coriander on top  
Eat your Hurra’ Usba’o warn or cold depending on your preference, 

Ingredients

 1 cup brown lentils
 2 tbsp pomegranate molasses
 ½ cup tamarind juice (tamarind juice soaked in hot water)
 1 large onion
 1 tsp salt
 1 tsp black pepper
 Vegetable oil
 1 cup pasta (fettucini)
 ½ cup dough

Directions

1

Boil lentils in water for 30 minutes 

2

Soak tamarind in hot water and put through a sieve taking all the juices out 

3

add tamarind juice on top of the boiling lentils and add pomegranate molasses and season with salt, pepper and all spice

4

let the lentils boil for another hour and a half with the lid closed then adjust seasoning to taste

5

break fettuccini noodles into the lentils and let it cook for another 20minutes on low heat

6

slice large onion into thin slices and fry until golden then takeout and place on a paper towel covered plate

7

crush garlic in a pestle and mortar and add to the lentils while cooking 

8

fry pita bread croutons to add to the top 

9

finely chop coriander to use as dressing  

10

season the lentils for the last time and check that the pasta is cooked 

11

pour into a flat container and dress with onions, fried pita and coriander on top  
Eat your Hurra’ Usba’o warn or cold depending on your preference, 

Hurra’ Usba’o
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