Horak osbao from Sumac by Anas Atassi
Heat 100 ml (3½ fl oz) of olive oil in a non-stick pan on medium heat. Cook the onion rings, stirring frequently, for about 15 minutes, until dark brown and caramelised. Take care to not have the...
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Ingredients
- Juice of 1 organic lemon
- 7 garlic cloves (pressed)
- 1 large bunch of coriander (cilantro) (coarsely chopped)
- Salt
- pepper
- 750 ml (3 cups) of chicken stock
- 150 g (5½ oz) of fettuccine (broken into pieces)
- 3 tablespoons of pomegranate molasses
- 2 tablespoons of tamarind paste
- 150 ml (5 fl oz) of olive oil
- 4 red onions (sliced into thin rings)
- 250 g (1¼ cups) of dried green lentils (rinsed)
- 1 organic lemon (cut into wedges)
- Pomegranate seeds
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