Haraa Osbao -- Syrian lentil soup on Once Upon a Recipe
Recipe Information
Haraa Osbao
Cultural Context
Haraa Osbao, originating from Syria, is a vibrant green sauce known for its bold flavors and spicy kick. Traditionally served as a condiment, it enhances a variety of dishes, from grilled meats to vegetables, embodying the rich culinary heritage of the region. Today, it is enjoyed not only in Syria but also in various Middle Eastern cuisines, often adapted to suit local tastes and ingredient availability.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
green chili peppers
🥗Healthier: jalapeño
💰Cheaper: banana peppers
Jalapeños provide a similar heat, while banana peppers are milder and more accessible.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil is healthier with a higher smoke point, while canola is budget-friendly.
cilantro
🥗Healthier: parsley
💰Cheaper: dill
Parsley offers a similar fresh flavor, while dill is often less expensive.
black pepper
🥗Healthier: white pepper
💰Cheaper: paprika
White pepper is a healthier alternative, while paprika adds color and mild flavor.
Boil pasta and drain it, using the pasta water for cooking lentils.
Cook lentils for about 20 minutes.
Add lemon juice and pomegranate molasses to the lentils.
Add olive oil, black pepper, cumin, and a little salt to the lentils.
Prepare pita bread by cutting it into small squares.
Preheat oil for frying the pita bread.
Fry the pita bread in hot oil for about 2-3 minutes until done.
Cut onion and sprinkle with flour for crispiness.
Fry the onion until cooked.
Fry garlic and cilantro in olive oil and add half to the lentils.
Add cooked pasta to the lentils and mix.
Plate the dish with garnishes of fried pita bread, cilantro, and pomegranate seeds.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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