Syrian · side

Harra Isbaoo (Lentils, Pasta and Pomegranate Molasses)

Harra Isbaoo (Lentils, Pasta and Pomegranate Molasses) reads fruity 6.1, sweetness 5.7 and richness 4.3 on Palate's 0–10 flavor X-ray — a Syrian side, about 1 hr 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Fruity 6.1 · Sweetness 5.7 · Richness 4.3 · Allium 4.0 · Sourness 3.8 · Floral 3.7 · Salinity 3.6 · Umami 3.1 · Herbaceous 3.0 · Earthy 2.8 · Warm Spice 1.7 · Nutty 1.7 · Bitterness 1.2 · Heat 1.0 · Citrus 0.9

What's in it (13)

Time & effort: about 1 hr 30 min (1 hr 10 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 77.9 kcal, 3.5 g protein, 1.3 g fat, 13.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. The name means 'he burnt his fingers', for the cook who cannot wait for it to cool. It is served warm or at room temperature, never hot from the pot.
  2. Simmer the lentils in the water for 25 minutes until tender but still holding their shape. Do not drain — the cooking liquid becomes the sauce.
  3. While they cook, fry the torn flatbread in 3 tablespoons of the olive oil over medium-high heat for 4 minutes, turning, until crisp and dark gold. Drain on a rack and set aside.
  4. In the same pan, fry the sliced onion rings in 4 tablespoons of the oil over medium heat for 15 to 18 minutes, stirring occasionally, until deeply browned and sweet. Lift out and drain; these are the garnish and they must be genuinely dark, not blond.
  5. Add the remaining oil to the pan and cook the chopped onions for 8 minutes until soft, then add the crushed garlic and the chopped coriander and cook 3 minutes more, until the kitchen smells strongly of coriander and garlic. This paste is the backbone of the dish.
  6. Scrape the garlic-coriander mixture into the lentils, add the pasta diamonds and simmer 10 minutes until the pasta is tender and the liquid has reduced to a loose sauce.
  7. Stir in the pomegranate molasses, salt, cumin and Aleppo pepper. Taste and push it further sour if it needs it — the finished dish should make you salivate on the first spoonful.
  8. Let it cool for 20 minutes, then spread in a shallow dish and top with the fried bread, the caramelised onion rings and the pomegranate seeds. Serve warm.
  9. Substitutions: lasagne sheets can stand in for the fresh pasta squares.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.