Horaa Osbao | Harraq Osbao | A Syrian Lentil & Pasta Stew

July 28, 2019

Horaa Osbao, an absolutely incredible dish originating from Syria that has become our family favourite since past two Ramadan. According to the tradition, this lentil and pasta stew is served as an appetizer or side dish, but trust me, this is more than filling enough to be served as the main course!

I know you all must be curious to know what does Horaa Osbao mean? same here! 😁I learnt that the name Horaa Osbao or Harraq Osbao is Arabic for "he burnt his finger”. Interesting right? That is how irresistible it is, even when it’s piping hot.

Horaa Osbao | Harraq Osbao | A Syrian Lentil & Pasta Stew

Star Ingredients in Horaa Osabao

Ingredients used are all simple and humble except for one, pomegranate molasses. But don't worry, I got your back with some alternate ideas but I do highly recommend you get a small bottle of it. The whole dish is made in one big pot where brown lentils and pasta stews with a burst of onioncoriander and garlic flavour which gets even better with the addition of pomegranate molasses and a dash of lime juice to finish off. 

The stew is good enough as is but what makes it irresistible is the toppings and garnish used. Fried pita pieces and fried onions you guys! How can you resist?? I don't think anyone would dislike fried onions which elevate the taste of most of our Indian food too. And fried pita is what we two fight for! 

The coriander garlic mix is something that will test your chopping skills! 😉You need to take time to do or use a mini processor to get it chopped up super fine. This is what I believe makes Horaa Osbao warm and spicy because there is no other spice powder or whole spices used.

I personally like to use Orzo pasta and I highly recommend the same though there is no restriction on the kind of pasta to use here. I chose orzo purely for aesthetic purpose as they are a similar size to the lentils and so makes it easy to scoop and eat.

Horaa Osbao | Harraq Osbao | A Syrian Lentil & Pasta Stew

What is the best substitute for Pomegranate Molasses?

Pomegranate molasses also called dibis ramman is a syrup derived from the reduced pomegranate juice with or without sugar, to a thick, intensely flavoured syrup. It is tangy and sweet like tamarind. Yes, Tamarind is the closest best alternative I can recommend but if you can only find grape molasses, then you can use that too. Always start adding little and adjust as per taste. 

Another option would be Sumac! Which again has a very similar flavour profile but is not in paste or syrup form. You can add it right after onions and garlic so it gets the flavour extracted to best by the end of cooking. You can sprinkle some as a garnish too. 

If you are adventurous, then try making your own little jar of pomegranate molasses. I heard it is easy... google is your bestie. 😉

Horaa Osbao | Harraq Osbao | A Syrian Lentil & Pasta Stew

How to make Horaa Osbao?

Make sure to have the best quality and fresh ingredients as that will make this simple dish shine. We will be cooking slowly adding flavours as we taste or you may use pressure cooker too. Follow this process so you can save time!

  1. fry and keep the pita bread and onions ready
  2. start the lentils cooking process 
  3. meanwhile prep the garlic and coriander 
  4. finish off the stew 
  5. top with garnishes 
  6. serve warm
You can make a big batch by adding 1/2 cup pasta for every 1 cup of lentils and adjust the water and flavouring accordingly. 

My story with Horaa Osbao

I never heard of this dish until Maha of Cameras and Cupcakes shared on Instagram stories where her mom was making horaa osbao for iftar. I tried it the very next day but was very sceptical if the Mr F would eat considering it is no-meat and greens topped that too for iftar. I had no hopes but I knew I would definitely like it.

What happened during iftar was a shocker, because it was flat-out delicious! We loved it so much that we were fighting over the bowl as I served only one bowl. I never imagined he would love it so much that he asked to make it again another day.

By now, I have made it so many times and shared on Instagram and each time none of my followers returned with a tried report.😐 I knew then that I had to do a step by step process because I was feeling bad that they were missing out on a delicious bowl of humble food. I shared on Stories during this Ramadan and guess what? many of them tried and loved it too. I felt a sense of accomplishment because that was my intention, make Horaa Osabo famous in my circle.

Now that it is tried, tested and loved by many out there, I decided to make again for the blog. But realized I had no pomegranate left to garnish! That colour would have made great photography but does not alter the taste in any way... so I still went ahead and made a small batch of Horaa Osabo and had this plate of lentil stew for my lonely lunch right after the photography.😁

Horaa Osbao | Harraq Osbao | Syrian Lentil Stew

INGREDIENTS

For Toppings:
1 pita bread
1 medium red onion
enough oil to deep fry

For Garnish:
A handful of coriander leaves
3 garlic cloves
pomegranate arils

For lentil pasta stew:
1 tablespoon olive oil
1 small-sized red onion, chopped finely
2 garlic cloves, chopped finely
1/2 cup brown or green lentils (whole masoor), washed and soaked for 20 to 30 minutes
1/4 teaspoon pepper
enough hot water to cover the lentils
3 tablespoons orzo pasta or any small shaped pasta (the quantity will differ as per the shape)
water as required
a pinch of the coriander garlic mix (from the prepared garnish)
1 tablespoon pomegranate molasses
Juice of half a lime or 1 tablespoon lemon juice
Salt to taste

METHOD

Prepare the toppings:
  1. Heat enough oil to deep fry in a wide-mouthed pan or kadai on a medium flame
  2. Cut the pita bread into squares using a scissor
  3. Test the oil temperature by dropping one piece of bread. If it sizzles and comes up, then it is ready
  4. Add all the cut pita bread pieces and fry until golden and remove immediately and transfer to a kitchen tissue to drain off any excess oil 
  5. Slice the red onion thin and use your hands to separate the strands by doing the crumble motion
  6. Deep fry on low to medium flame until golden and crispy
  7. Drain and spread it on a flat plate with tissue
Prepare the Garnish:
  1. Chop up the coriander and garlic cloves together very finely
  2. keep some pomegranate ready for garnish  
Prepare the lentil pasta stew:
  1. Heat olive oil in a deep pot 
  2. Add the chopped onions and garlic with a dash of salt 
  3. Saute until translucent and then add the brown lentils 
  4. Add enough hot water to cover the lentils 
  5. Add salt and pepper and let it boil until the lentils are almost done 
  6. Add the pasta and more water and adjust the salt 
  7. Mix in a portion of the coriander and garlic that you prepared for the garnish 
  8. Keep stirring and adding more hot water if required until the lentils and pasta is cooked through 
  9. Stir in the pomegranate molasses and adjust to taste 
  10. Bring to boil and switch off 
  11. Stir in the lime juice and transfer to a serving bowl 
  12. Garnish with the fried pita bread, onions, pomegranate arils and the coriander garlic mix
  13. Serve warm 
Note: You may make the entire dish in a pressure cooker. To do that, after adding the lentils, pressure cook for 3 whistles. Let it cool on its own and then open and add the orzo pasta and more water and salt. Pressure cook this for 1 whistle. Then finish off with the rest of the steps.

Horaa Osbao | Harraq Osbao | A Syrian Lentil & Pasta Stew

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