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Syria's TANGIEST Comfort Food

We're making Harak Osbao, Syria's Tangiest comfort food. It's literally called "He burnt his fingers", and you'll know why when you taste it. ___ 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates   / middleeats   ___ 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram   / itsmiddleeats   ___ Sources: Mahmoud Efranjyeh l محمود افرنجية - Syrian Harak Osbaoo    • محمود افرنجية | طريقة تحضير الحراق اص...   My Egyptian Koshari Recipe:    • The BEST Koshari in the world - Egypt...   How to make baked pitta croutons:    • 4 AMAZING Lebanese Breakfast Dishes   ___ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Borner Mandolin: https://geni.us/BPzBw Microplane grater: https://geni.us/qzqTzve OXO Kitchen Scissors: https://geni.us/ihA8Wq Box Grater: https://geni.us/d4YE Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 My Kitchen Scale: https://geni.us/o3tM Vegetable Peeler: https://geni.us/tiNom Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 ___ 0:00 Intro 0:43 Making Fried pitta croutons 1:25 Making Crispy Fried Onions 2:53 Preparing the tamarind 3:32 Cooking the lentils 4:01 Making the pasta and bringing it together 5:57 Assembly and garnishing 6:37 Taste Test & Outro ___ Ingredients: 4 Onions 2 Thin Lebanese Pitta 250g (8.75 oz) Lentils 200g (7 oz) Tamarind 175g (6.1 oz) Pasta 150g Coriander 100g (3.5 oz) Pomegranate molasses 1 Head of garlic - (3 Tbsp minced) 2 1/2 Tsp Salt 3/4 Tsp pepper 2/3 Cup olive oil Pomegranate seeds + Coriander to garnish To make the Fried bread: 1- Slice your bread into 1 inch (bite sized) pieces 2- Place some frying oil in a pot and heat over medium high heat 3- Place a paper towel on a plate or tray and set to the side of your cooking station 4- Add the bread to the pot, and fry for about 30 seconds while stirring, until it is a light golden colour 5- Remove immediately and place on the paper towels. Colour will continue to darken after removing 6- Spread the bread evenly in a single layer and sprinkle over a little salt To make the fried onions: 1- Thinly slice the onions using a knife or mandolin (from tip to root) 2- Prepare an oven tray with paper towels, and set it to the side 3- Place your onions in a pot, and pour on enough olive oil to almost cover the onions 4- Turn the heat to high and let these cook and start wilting 5- Stir the pot every 20-30 seconds, and about 8 minutes after starting they will begin to darken 6- Once they turn a light golden colour, remove immediately and place on the paper towels 7- Spread the onions with forks, and then sprinkle on some salt 8- Change the paper towels after 10 minutes to maintain crispiness 9- Strain the oil and set it aside To make the tamarind: 1- Break your tamarind block into smaller pieces and place in a bowl 2- Pour over 1l of boiling water 3- Let this sit for 30-40 minutes 4- Mash the tamarind with a potato masher, then pour the liquid through a coarse strainer To make the Harak Osbao: 1- In a pot (same one for frying onions), bring 1L of water to a boil 2- Wash your lentils thoroughly, then add them to the pot, and cover with a tight fitting lid 3- Cook for 20-30 minutes until soft and tender, but not bursting 4- Meanwhile take your pasta and cook it for 1/3-1/2 the cooking time on the packet 5- Drain your pasta, then wash it thoroughly with cold water 6- When the lentils are done cooking, the liquid should be mostly absorbed 7- Add the pasta, as well as the tamarind liquid, pomegranate molasses, salt, pepper, a handful of fried onions, and 1/3 cup of the onion olive oil. Mix thoroughly then top up with water until pasta is submerged 8- Bring to a boil, then turn the heat to medium high and cover with a tight fitting lid. Cook for 10 minutes more 9- Meanwhile in a pan, add 1/3 cup olive oil over medium high heat, and when heated add your minced garlic 10- Fry for 30 seconds, then add your coriander, which you should remove the stalks from and roughly chop 11- Fry for 30 seconds more, and when the pasta is done cooking, add this garlic mixture to the pot 12- Mix thoroughly and set to the side To Assemble: 1- Pour the Harak Osbao into a deep serving dish, then use a spatula to flatten it 2- Let this cool for about 30 minutes until the top has solidified 3- Place your toppings on in any pattern, then serve with more toppings on the side 4- Serve and Enjoy