Lentil With Dough (Hara'a Ousba'ou) Recipe
"Hara'a Ousba'ou" is a clever name for a dish in light of the fact that in Arabic it signifies "Consuming Finger". In spite of its bizarre name, it is as yet a scrumptious dish. While prevalent in its province of cause Syria, it is as yet a concealed jewel of Lebanese Cuisine, taking side-stage to more known dishes like hummus and mjaddara.
The lentils are cooked with home made mixture in this formula, yet you can spare time by utilizing fricasseed pitta bread rather, it works similarly well.
The lentils are cooked with home made mixture in this formula, yet you can spare time by utilizing fricasseed pitta bread rather, it works similarly well.
Elements for the mixture:
1 glass flour
a squeeze of salt
around 1/3 glass water (pretty much relying upon the flour utilized)
a squeeze of salt
around 1/3 glass water (pretty much relying upon the flour utilized)
Readiness of the batter:
Blend the flour with salt , include the water little by little until the point when you have a smooth batter
Cover with stick film and let it rest for 60 minutes
Cover with stick film and let it rest for 60 minutes
Elements for the lentils:
one container green lentils
6 mugs water
2 substantial onions, cut into wings
1 pack of crisp coriander, finely slashed
1/3 container lemon juice
2 tablespoons pomegranate molasses
5 garlic gloves
1 teaspoon salt
1/2 teaspoon dark pepper
2 tablespoons olive oil
6 mugs water
2 substantial onions, cut into wings
1 pack of crisp coriander, finely slashed
1/3 container lemon juice
2 tablespoons pomegranate molasses
5 garlic gloves
1 teaspoon salt
1/2 teaspoon dark pepper
2 tablespoons olive oil
Readiness:
1. Wash the lentils, and place in pot with water, bubble until delicate, it will take about thirty minutes
2. Warmth one tablespoon of olive oil in a skillet, rotisserie the onions until dark colored and set aside
3. Pound the garlic with a teaspoon of salt and blend with the slashed coriander
4. Warmth the other tablespoon olive oil in a pan and sear the garlic with coriander at that point set aside
5. Preheat the broiler to 180 C
6. Roll the mixture on a floured surface to around 1/2 cm thickness, and cut into little square, put them into a marginally lubed plate and prepare a large portion of the amount in the broiler until the point when they turn brilliant, leave the staying uncooked
7. At the point when the lentil is cooked include the lemon squeeze, the pomegranate molasses, a large portion of the fricasseed onions and a large portion of the browned garlic, leaving the staying to finish the plate
8. Change the flavoring to your taste, at that point put the uncooked batter with the lentils and let it cook on a low fire for around ten minutes
9. Place the lentils onto the serving plate, finish with the rest of the onions, garlic coriander and the cooked mixture and serve
2. Warmth one tablespoon of olive oil in a skillet, rotisserie the onions until dark colored and set aside
3. Pound the garlic with a teaspoon of salt and blend with the slashed coriander
4. Warmth the other tablespoon olive oil in a pan and sear the garlic with coriander at that point set aside
5. Preheat the broiler to 180 C
6. Roll the mixture on a floured surface to around 1/2 cm thickness, and cut into little square, put them into a marginally lubed plate and prepare a large portion of the amount in the broiler until the point when they turn brilliant, leave the staying uncooked
7. At the point when the lentil is cooked include the lemon squeeze, the pomegranate molasses, a large portion of the fricasseed onions and a large portion of the browned garlic, leaving the staying to finish the plate
8. Change the flavoring to your taste, at that point put the uncooked batter with the lentils and let it cook on a low fire for around ten minutes
9. Place the lentils onto the serving plate, finish with the rest of the onions, garlic coriander and the cooked mixture and serve
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