Hora'a Osbao Recipe (Syrian Lentil Salad with Cilantro and Pita Chips)
Learn to make the vegan party dish of your dreams with this recipe for hora’a osbao, a cilantro-packed meal-in-one that translates to “burnt fingers.”
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Cooking tools:
- Bench scraper
- Spatula
- Citrus press
- Colander
- Pot
- Skillet
- Chef's knife
- Cutting board
- Slotted spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Serving platter
- Stove
Ingredients
- Kosher salt
- ⅔ cup brown lentils
- 1 cup ditalini, or other small dried pasta
- Vegetable oil
- 2 pita rounds, cut into 1-in. pieces
- ¼ cup plus 2 Tbsp. olive oil, divided
- 2 medium yellow onions, thinly sliced
- 2 cups coarsely chopped cilantro
- ¼ cup finely chopped garlic (about 11 cloves)
- 2 Tbsp. pomegranate molasses
- 1 Tbsp. fresh lemon juice
- 2 tsp. ground sumac
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