Harra Osbao

Instructions

1. 1
   In a deep large pot, combine the rinsed dry lentils with roughly 5 cups of water. Bring to a rolling boil over medium-high heat, then drop the burner flame, cover with a lid, and simmer for 25 to 30 minutes until perfectly tender and soft.
2. 2
   Meanwhile, boil your penne pasta in a separate pot of salted water until al dente (aim for just underdone so it doesn't turn mushy later). Drain and set aside exactly as structured in the photo layout.
3. 3
   Once the lentils are fully tender and the cooking water has condensed into a rich starch reduction, pour the liquid tamarind concentrate and the 3 tablespoons of pomegranate molasses straight into the pot. Stir smoothly.
4. 4
   Season with a teaspoon of fine salt and cracked black pepper to balance out the sweet-and-sour background profiles.
5. 5
   Tumble the cooked pasta straight into the pot containing the seasoned lentils. Fold everything with absolute gentleness using a wooden spoon so the pasta tubes absorb the thick lentil gravy. Let it simmer over low heat for 5 minutes.
6. 6
   In a small skillet, warm the extra virgin olive oil over medium heat. Drop in the minced garlic and sauté for 1 minute until highly fragrant, then throw in the chopped cilantro, toss for 30 seconds, and stream this sizzling aromatic oil directly into the lentil pot.
7. 7
   To flawlessly replicate the pre-assembly structure of Harra Osbao.jpg, ladle the thick lentil base at the front of a long light wooden tray and nestle the stack of cooked penne pasta at the back.
8. 8
   When serving out into individual bowls, crown proudly with a heavy mountain of crispy fried onions, toasted pita bread croutons, and fresh pomegranate jewels to unlock the authentic Syrian street experience.