Syria's TANGIEST Comfort Food

By Middle Eats · 45 min

Ingredients

Instructions

1. Cut the bread into bite-sized pieces, then fry them in hot oil over medium-high heat for about 30 seconds, stirring, until light golden. Drain on paper towels, spread in a single layer and salt lightly.
2. Thinly slice the onions. Put them in a pot with enough olive oil to nearly cover them and cook on high heat, stirring every 20-30 seconds. After about 8 minutes they start to darken; when light golden, lift them onto paper towels, spread them apart with forks and salt them. Swap the paper towels after 10 minutes. Strain and keep the oil.
3. Break the tamarind into pieces in a bowl, pour over 1 litre of boiling water and leave for 30-40 minutes. Mash, then pour the liquid through a coarse strainer.
4. In the onion pot, bring 1 litre of water to a boil. Wash the lentils well, add them, cover tightly and cook 20-30 minutes until soft but not bursting.
5. Meanwhile cook the pasta for 1/3 to 1/2 of the packet time, drain and rinse well in cold water.
6. When the lentils are done, the liquid should be mostly absorbed. Add the pasta, tamarind liquid, pomegranate molasses, salt, pepper, a handful of fried onions and 1/3 cup of the onion oil. Mix well, then add water until the pasta is covered.
7. Bring to a boil, then reduce to medium-high, cover tightly and cook 10 more minutes.
8. In a pan over medium-high heat, warm 1/3 cup olive oil, fry the minced garlic for 30 seconds, then add the destemmed, roughly chopped coriander and fry 30 seconds more. When the pasta is cooked, add this to the pot, mix well and set aside.
9. Spread the mixture in a deep serving dish, flatten it and let it cool about 30 minutes until the top firms. Top with the fried onions, bread, pomegranate seeds and coriander.

Summarized from Middle Eats's video. Watch it for the details.

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GarlicOnionBreadPastaTamarindLentilPomegranate