Pasta with Lentils, Syrian style (Horaa Esbao) | حراق اصبعه (“Finger Burner”)

There are so many simple Arabic dishes that are vegan to begin with or can be easily prepared so. Today I will be sharing my version of one of my favorites, a pasta with lentils made the Syrian way; its name in Arabic translates to “finger burner.” I’m not sure why they call it this because I have yet to burn any fingers while preparing this dish (although I constantly burn them while baking ?), but it is delicious nonetheless!

The ingredients are so simple but one of the stars of this dish is pomegranate molasses. Combined with sumac, a tangy Middle Eastern spice, it takes this seemingly basic recipe to a whole new level.
When my mom first made this dish for me as a child, I immediately fell in love. It was such a comforting and simple dish that reminded me of my summer visits to Syria as a child, as it included all the traditional Syrian and Middle Eastern flavors, with bright and tangy flavors shining through.
The crunchy pita chips on top give the dish a pleasant texture and crunch with every bite, and the cilantro and garlic fuse together, creating a tantalizing aroma.

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We cannot forget about the crispy caramelized onions. This is my absolute favorite way to cook onions because I love their crispy texture and the caramelized flavor they bring along with it. Look at how beautiful these onions look while caramelizing!

I hope you enjoy this dish as much as I do. The lentils and pasta cook together in one pot, saving time and making it even easier to prepare!

5.0 from 1 reviews

Pasta with Lentils, Syrian style (Horaa Esbao) | حراق اصبعه ("Finger Burner")

 

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Cook time

45 mins

Total time

45 mins

 

A delicious way to make pasta with lentils, Syrian style, infused with the flavors of cilantro, sumac, and pomegranate molasses! Topped with crunchy pita chips and crispy caramelized onions.

Author: Zena Hassoun

Recipe type: Main

Cuisine: Middle Eastern

Serves: 2-3

Ingredients

• 1 cup brown or green lentils
• 6 cups water
• ½ lb. pasta
• 1 small onion (chopped into rings/strips)
• 1½ tbsp olive oil
• 1½ tbsp vegetable oil
• ½ tsp dried mint
• 1½ tsp sumac
• 1 tsp salt
• 2 tsp lemon juice
• ½ cup cilantro, chopped
• 3 cloves garlic, minced
• 1 tbsp pomegranate molasses

Instructions

1. Preheat oven to 400 F. Rinse and drain lentils. Put lentils in a pot with the water over medium-high heat and bring to a simmer. Reduce heat to medium-low and cook for for 20-30 minutes, until just cooked or al dente. (Note: The level of water should remain above the lentils throughout. Add more water ½ cup at a time if this is not the case.)
2. Separate pita rounds with a knife so that they are only one layer thick. Spray each half with oil on both sides and cut into small squares. Place onto a baking sheet lined with parchment paper and sprinkle with sea salt if desired. Bake for 5-7 minutes, until crunchy.
3. Add sumac, dried mint, salt, lemon juice, and pasta to the lentil mixture, and bring to medium heat. Cook pasta according to box directions, I cooked my orrecchiette for about 12 minutes, until al dente.
4. Meanwhile, sauté the onions in a mixture of olive oil and vegetable oil in a saucepan over medium-high heat until they are crispy, caramelized, and browned on the edges. Drain, reserving remaining oil, and place on a plate lined with paper towels. Add half of onions to the lentil-pasta mixture and reserve the remaining for topping.
5. Sauté cilantro and garlic until fragrant, 2-3 minutes. Add half to lentil-pasta mixture, and reserve remaining for topping.
6. Serve hot, topped with the remaining cilantro and garlic, crispy onions, and pita chips. Drizzle with extra pomegranate molasses if desired.

3.5.3226

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