Harrak Isbaou

Levantine cuisine can cater to any diet. It has an abundance of vegan and vegetarian dishes, fresh, Healthy and above all delicious and enticing, you can find many mezze HERE and other main dishes HERE. Olive oil is part of the Levantine diet and is always the fat used in vegetarian cooking. It is the healthiest oil and a good source of omega-three and omega-six.

I can’t stress enough the health benefits of lentil dishes; they are indeed a healthy option at the table. It has Low glycemic index GI which means it helps maintain and steady blood sugar level, it is rich in fibre, therefore, helps lower cholesterol, not to mention that it supports the digestive system by preventing constipation but remember to drink enough water. It is high in protein, folate, phosphorus, magnesium, iron, zinc, potassium, B1 and B6.

Harra isbao is a very traditional vegan dish of Syria, it takes some time to make, but there are shortcuts if you read my notes. I have prepared this recipe in its original method, just as my mom and my grandmother cooked it, it has the perfect balance between sweet (from onions) and sour (from tamarind). The dish is part of our heritage and authentic cuisine which I would like to pass on to the next generations. We live in a world where time is scarce, so if you need a break from the run, think about preparing this dish. It is simplicity at its highest rewarded with an incredible flavour.

Servings: 5

Preparation Time: 30 minutes

Start to finish: 1 hour.

Ingredients:

1 cup brown lentils

5 cups of water

5 onions

3 tablespoons Tamarind Sauce

1 tablespoon salt

5 tablespoons olive oil

3 cloves garlic

1 bunch coriander leaf

Canola oil, for frying the cut dough

For the dough:

1 cup flour

1/2 cup water

Method:

· Place the lentils in a pot with 5 cups of water and boil until the lentils are cooked.

· Slice the onions wings and fry in the olive oil on medium heat, stirring now and again until soft, golden browned and caramelised. This method may take some time. You can deep fry for crispy texture and speed. If you follow the first method, reserve the olive oil.

· Make the dough following the method in my Tutar burak video and let it rest for 30 minutes. Roll to a 3 mm thickness and slice into small squares with a knife or a pizza cutter. Coat generously with flour, so they don’t stick together and set aside.

· Deep fry half the dough in vegetable oil until golden brown and crispy. Drain on kitchen paper.

· When lentils are soft, add the other half of the dough stirring every time to add a handful, so they don’t clump together, season with salt and stir for a minute. You must add the cut dough when the lentils are boiling. You may need to add more boiling water. Check the consistency in the video.

· Add the tamarind sauce, and boil until the dough is cooked and you have achieved the same consistency as in the video. Adjust the salt and tamarind to your liking.

· Pour in a serving platter or individual bowls and put in the fridge once cooled.

· Crush the garlic with a pinch of salt in the mortar and add chopped coriander slowly and bash with the pestle to a paste (like pesto).

· Decorate the bowls with fried dough, coriander pesto and caramelised onions.

Notes:

· You can substitute whole-meal flour for white flour, but you may need to add more water.

· You can use pasta instead of the dough to cook in the lentils and use fried pita bread instead of fried dough for the topping. This substitution is for ease of execution.

· If you don’t have tamarind, use any other sour ingredient, but add it slowly.

· If you don’t like the flavour of raw garlic, you can fry the coriander pesto in a bit of olive oil beforehand.

· This dish is eaten cold and lasts in the fridge for up to 5 days.

Per Serving: 433 Calories; 14g Fat (29.2% calories from fat); 15g Protein; 63g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 1289mg Sodium.