Harak Osbao: Damascene Lentil & Pasta Stew with Tamarind

• 300 g whole green or brown lentils, rinsed
• 200 g thin homemade dough squares or broken wide flat pasta ribbons
• 70 g tamarind block soaked in 450 ml hot water and strained (or 4 tbsp tamarind concentrate)
• 4 tbsp concentrated pomegranate molasses and 1 tsp sumac
• 120 ml extra-virgin olive oil
• 3 large onions, thinly sliced into half-moons
• 6 crushed garlic cloves, 1 bunch chopped fresh coriander, and 1 tsp ground coriander
• 2 flatbreads cut into squares and toasted crisp, plus pomegranate seeds to garnish

Preparation Steps

1. 1Simmer the lentils in 1.2 litres of water over gentle heat for 20 minutes until nearly tender while keeping their shape.
2. 2Fry the sliced onions slowly in half the olive oil until deep golden and crisp, drain on paper towels, and pour the fragrant onion oil into the lentil pot.
3. 3Stir the strained tamarind liquid, pomegranate molasses, and salt into the lentils, bring to a boil, and drop in the dough squares piece by piece to simmer for 10 minutes until thick.
4. 4Warm the remaining olive oil in a small skillet, sizzle the garlic with ground and fresh coriander for 1 minute, and fold half of this mixture plus sumac into the pot.
5. 5Pour onto a wide platter to cool slightly, then scatter generously with crispy pita, fried onions, remaining garlic-coriander, and pomegranate seeds right before serving.