Harak Osbao

Ingredients:

10 fettuccine noodles, broken into one inch pieces
1/2 onion, very thinly sliced
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon allspice
a pinch of cardamom
1/4 teaspoon black pepper
1-1/2 cup brown lentils, soaked
2 cups vegetable stock
1/2 teaspoon dried mint
2 medium pitas
1 tablespoon sumac
1/4 cup tamarind
2 tablespoons pomegranate molasses
2 tablespoons parsley, chopped
salt, to taste
1 tablespoon cilantro, chopped
1/4 cup pomegranate arils
1 lemon, cut into wedges


In a dry saucepan, toast the noodles. Set aside.

Cook onion and garlic in the oil until soft. Add the cumin, coriander, allspice, cardamom, and black pepper. Stir until aromatic then pour in the lentils, stock and mint. Cover and bring to a simmer, adding more water as needed.

While lentils are cooking, prepare pita chips and season them with salt and half the sumac. Set aside to cool.

When lentils are tender, add the tamarind, pomegranate molasses, noodles, and a sprinkle of fresh parsley. Cover and cook until pasta is tender and most of the liquid is absorbed and season with salt.

To serve, place pita chips on the base of a shallow plate. Pour the lentil mixture over it and garnish with parsley, cilantro, pomegranate arils, remaining sumac, and lemon wedges.