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Lentils and pasta ( harra esbao) Recipe

4.5 stars - based on 1 vote
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This recipe for Lentils and pasta ( harra esbao) is from Zouka's Middle Eastern Cuisine and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pc pita bread cut to cube and frayed
4 clove garlic frayed
1 large Onion sliced and fried
2 cup green lentils
1 cup bow tie pasta or any pasta small size
1/2 cup olive oil
4 tbs pomegranate molasses
1 large bunch of cilantro. chopped
3 clove garlic minced
1 1/2 tsp salt or to taste
1/2 Galen water add more if needed
veggie oil for frying
Directions:
Directions:
©
In a large pot add oil and fry garlic to light golden brown and pull it out to the side, In the same oil add the slices onion and fry it to golden brown take out and set a side.
Know in the same pot you fried add 1/2 cup olive oil then the minced garlic, cilantro and suttee to light golden color for a few minutes.
Pour the washed lentils and water. Bring to boil, lower the heat to cook for 20 min for the lentils to be tender then add the pasta and cooked fully you can add more water for the pasta to cooked if needed.
If too lose add 1 tsp corn starch with little of water mix it then add to the pot and stir to blend, add salt, pomegranate molasses, mix and cook for moor 10 min to simmer.
Know in a per-ex pan emptied the mixture. Decorate with fried pita, garlic and onion serve hot or cold.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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