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.
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Sources:
Mahmoud Efranjyeh l محمود افرنجية - Syrian Harak Osbaoo
• محمود افرنجية | طريقة ...
My Egyptian Koshari Recipe:
• The BEST Koshari in th...
How to make baked pitta croutons:
• 4 AMAZING Lebanese Bre...
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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
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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

[@natashatayab]

I love this! Please do more authentic Syrian dishes! I'm Pakistani but my grandmother is Syrian and I'd love to make something authentic for her that reminds her of her childhood! Absolutely adore your channel! Thank you for making such incredible videos. I thought cooking Middle Eastern cuisine was intimidating, but not anymore! Can't wait to try some of your recipes!

[@celeritas2-810]

"clump up like this" we love that you are honest about the fails, helps us learn

[@susanalashraf]

I am syrian and I can say that you did harra esbaou authentically 😊

[@erumshah2832]

millions thank!! I have this in 2013 1st time from syrian restaurant, Pakistani who now love Syrian food from heart۔ I have been searching for this recipe

[@darvell.]

That plating bro... so good.

[@MiddleEats]

Thank you, it hides the slop below 🥲

[@hussamg]

Amazing Syrian recipe that Egyptians should try as very close to koshari yet very different set of flavours... thank you obi

[@neivar]

👏🏼 More vegan food like that please 👍🏼😊

[@MiddleEats]

Sure thing. Check out my vegan playlist!

[@falconofbalasagun4163]

@@MiddleEats Hi Middle Eats. If you want more Syrian vegan recipes check out Adis bi Husrim (or bi Hamid) in Arabic عدس بحصرم أو بحامض. It's a very tasty sour soup that goes well with Harak Asbao. I recommend trying it out and making a video if you liked it, especially since I couldn't find a lot of information about it on the English side of youtube.

[@batoolhusni]

I really love this dish, my grandma always makes it for us and it is sooo delicious . we make it in Jordan too .

[@MiddleEats]

Oh that's cool, I didn't know that! Thanks for sharing.

[@niloofarnamiranian2246]

God bless your grandma it takes a lot of effort 👌

[@shoaibrasheed8299]

Thank you Obi and Salma. I ate this dish in a Syrian restaurant in Michigan once and fell in love with it. I found myself missing it after moving away from Michigan, so I tried making it today using your recipe. I usually do not cook, but your instructions were so clear. The dish turned out delicious mashallah, just like the restaurant’s. Even my Indian in-laws enjoyed it.

[@MihadAlzayat]

As a Syrian, I approve

[@NotANoob27x7]

Love this channel! Thank you for showing and preserving these delicious oriental recipes 😋

[@zeuz3961]

My girlfriend is Dutch and she became addicted to this dish once I introduced it to her. Highly recommend it

[@avantgardener7493]

I made this and it was absolutely delicious and went down a hit at the party I brought it to. Took about 3 hours on my own including cleaning at the end and a very slow stove. Thanks so much for sharing this recipe !!

[@kwastimus]

this looks incredible and absolutely worth the effort of going thru all those steps

[@marilyn1228]

My goodness, this looks so fantastic, thank you!!

[@lmgtulsa]

This looks so amazing! I never would have thought of this flavor combo. 🤯Also, I really like the “Selma’s tip” feature.

[@NiinaSKlove]

Wow! That looks so tasty!! I love how colorful the food looks, - it is a pleasure just to look at!

[@kalcidis]

This looks incredible! Will definitely give it a try. I'm still having dreams about the tangy dolma recipe from about a year ago.

[@rajanc.k5542]

Thanks for the clear, step-by-step instructions. Tried this today. Amazing stuff!

[@mariosrizk]

That looks so delicious thanks you !!!! For the recipe

[@samaritaDeath]

Definitely making this once the weather cools down. At the moment I’m living on salads and Gazpacho

[@FR-oz9px]

Woah, this is right up my alley and a pack of Tamarind is already laying around in my kitchen... guess I’ll have to pay my local Syrian shop a visit.

[@gahb4326]

Man! Ive been looking for this recipe for years now since i ate it at my friends place and they were the only ones that did it

[@LarnieRadek]

I bet this tastes incredible, can’t wait to make it!

[@kimmcvitty3580]

This sounds amazing! I have never heard of it before!

[@jasminaalm]

This is a great change from the same old dal. Love your channel !

[@BushCrafts]

I can not believe I have only just discovered your channel. This recipe looks awesome and I am totally trying it the next time I make pita. I have been making my own pita for years and I am still trying to master getting such perfectly thin-walled pita without burning them in the oven. Any tips? Thanks and I look forward to binge watching your videos!!! :)

[@fionarahl9399]

oooh I MUST try this!!

[@maevethefox5912]

Oh gosh I just found the channel and I am so excited to make this. I'm trying to branch out my vegan recipes from American and Indian things, and there is so much good food here. I absolutely love Middle Eastern flavours, but was more used to them on roast meats and hadn't had much since I stopped eating meat! Thank you for this one

[@fruitbonesinc4484]

Looks fantastic and can't wait to make this recipe! Love vegan recipes from around the world!

[@jeanneamato8278]

This looks spectacular!

[@cathyggill]

That looks amazing!

[@MRSomethin1]

Cant wait to try this Thankyou

[@MiddleEats]

I'm sure you'll love it!

[@neilmacdonald9501]

Ive never seen this before, looks amazing!

[@MiddleEats]

Thank you! It really is

[@acmonge7030]

Thank you so much for giving us these beautiful recipes 😋😋😊 These are so special and to me now that Syria is in such an unfortunate situation. If you haven’t checked it out yet, I really recommend the book Sumac by Anas Attasi for more Syrian recipes and beautiful stories!

[@rayanansi563]

Yum!! Can’t wait to try this for the next vegan Friendsgiving here with my friends 🤤 better test the recipe first to make sure it’s as good as it looks though right? 😂

[@shahinazmeerriza5377]

The elements go well together and it's very tasty, especially during winter time because it keeps you warm

[@pondgazer1]

This is so different to anything I've tasted and it does look good. I'd love to try this.

[@debbycoley]

Looks incredibly delicious!

[@monazaki7227]

Obi... this is amazing stuff! Wish you could add your best knife to the list of kitchen utensils we can buy to support the channel. A great video! Thank you! Big hug to Salma!

[@sumochkin]

my fav cooking channel

[@MiddleEats]

Thank you!!

[@masonjar7963]

Looks absolutely delicious

[@sandragrant2893]

Obi, thank you for sharing this uber delicious recipe! I'm always looking for ways to cook with lentils and this ranks as about the best lentil recipe I've found - tasty, with texture & color, filling. The amount it made served three in my household. I toasted the bread in the oven to cut down on the oil. I really enjoy your channel :).

[@dr.westwood]

This is one of my favorites.

[@terriatca1]

I hope you publish a cook book with all your recipes, I'd be first in line to buy it.

[@eypu999]

But isn’t he just combining different dishes from different places around the world tho?

[@terriatca1]

@@eypu999 It's mostly recipes he grew up with.

[@grovermartin6874]

@@terriatca1 Most are new to me, even though the food of the eastern Mediterranean around northern Africa over to Morocco have been my favorites for years. So happy to find the mother lode!

[@roxychatschannel]

this looks INCREDIBLE.

[@niloofarnamiranian2246]

Omg This dish looks extraordinary good I wish I could taste it through the screen🥰

[@juniperjane9582]

that looks amazing

[@none941]

That looks delicious!

[@donnaskaggs1]

That looks so good! I’m going to make it tomorrow ♥️

[@faire7410]

HOW WAS IT?

[@lisahawes5329]

Looks and sounds delicious

[@SH-wk9xx]

Loving your videos Obe (Not sure if that’s how you spell it) onwards and upwards!

[@leilaa4751]

Yay thank you for showing us more Syrian dishes.

[@MiddleEats]

No problem at all! I can't wait to do more!

[@Zolotniik]

Bloody hell this looks incredible, cannot wait to try it! Love that triple take after having the first mouthful, that's how I know it's delicious!

[@Jemmz_heares]

Why don’t more foods have fun urban myths?? Also thank you for so much vegan content 😍

[@msship8234]

Check out: Imam bayildi ( the Imam fainted, because food so yummy) and 'strangolapreti' (chokes the priest) Then we have that traditional Romanian Christmas cake, that is just layers and layers of thin sweet pancakes, with ground nuts and brown syrup inbetween, you know sticky brown syrup dripping out from between the layers and its called hands down 'the Lord's Diapers' (Scutecele Domnului). Want some more? :D

[@BruceCruce]

theres like hundreds of them if you care for a google search

[@adamfolks1]

Well done, sir. Love your method

[@MiddleEats]

Thank you! It tastes amazing

[@fanofnormalclips]

looks great!

[@MiddleEats]

Thank you!

[@arleencooper4282]

Delicious !, thank you for sharing 💙🇦🇺

[@MiddleEats]

Thanks for watching!

[@akaishia]

Definitely making it next week! Thank you for this recipe ❤️ I don't think you have Maqluba recipe on your channel - it's my favorite meal but I fail while preparing it 😟

[@MiddleEats]

I have a beef and aubergine one, but it's more of an Egyptian, Palestinian hybrid.

[@2sweet2b4got10]

Looks yummy 😋

[@treizeheures]

this is perfect for something like a potluck. thanks guys 👍

[@Babyvalkyie]

Tangy and comfort food...right up my alley 👌🏾

[@MiddleEats]

Hope you try it!

[@thatsalt1560]

That is no doubt delicious!

[@gfenster]

Made this last night! It was really good. Your video is great! I couldn’t get the onions to be crispy, how? But they still tasted good. They took at least half an hour to make. Thanks for the information about the starch!

[@Hilde_Reiki]

This looks yummy!

[@DeliciousTurkishFood]

Looks really delicious 😋

[@MiddleEats]

Thank you

[@AAYMF]

Awesome channel 👍

[@MiddleEats]

Thanks

[@Magnulus76]

Looks yummy.

[@affordableliving2756]

I really want you to have a restaurant so I can come and try this! :D Looks really good.

[@Ayse-wf9es]

It's similar to Desi chaat which consists of chick peas, tomatoes, tamarind, and crunchy textures as well.

[@lifeofabronovich7792]

Hmm, yeah, never thought about it that way but you're right. It's like a pulao meets bhel puri or something.

[@AS-jo8qh]

Exactly what I was thinking. I am going to try this but I don't have pomegranate molasses

[@lifeofabronovich7792]

@@AS-jo8qh idk where you live but you can probably find it at a Middle Eastern grocery store if you have one. And even if you don't it's super easy to make it yourself, basically all you do is take pomegranate juice and boil it until it reduces and becomes a syrup. This same channel actually has a video with more specifics

[@AS-jo8qh]

@@lifeofabronovich7792 OK thaunks

[@th9827]

We make this dish in Iraq too! It's Called Mahroug Isib'ah ( his finger is burnt)😂 But we cook it in a completely different way, and it was one of the Iraqi family's meals at the time of the international siege on Iraq because it was forbidden to import food or fertilizer.

[@lisaboban]

Just so you know, I own that mandolin and it's terrific. It might seem pricey, but it will last forever.

[@MiddleEats]

My mum has been using her one since the 80s or 90s. When I moved out I bought one as I just couldn't imagine life without it. I didn't even think of looking at other breads

[@epicgamerguy9585]

Can you make Qima قيمة i think it's the ultimate rice dish

[@evapetrone8380]

I make this every few months. It's requested at dinner parties!

[@leilacaraz1308]

Looks delicious 😋 👍👌 how many grams of pasta did you used in the recipe? Thanks 🍎

[@rsas6654]

I know this looks amazing. It kind of reminds me of the Pakistani samosa chaat. Bdw the first thing I do is scroll to the ingredients, just to see I have all the ingredients at home and the ones that r missing I make a list. I’m defo making this tomorrow along with ur kunafa fir dessert

[@MiddleEats]

Sounds amazing! Be sure to send me some photos of the final dish.

[@tammam8776]

0:06 If I were the man from the legend, I would have burnt my whole face. 😂 This dish looks so delicious. I guess it's time for me to look for a Syrian soulmate. 😅🤣

[@hassanabbas7412]

My Syrian friend brought for me 2 days ago , it was super delicious but it was made with white beans not lentils

[@neme7725]

Love this dish! We also call it Rishta w adas in Palestine and we actually make it with pomegranate molasses. And actually if you trace the dish's Rishta name back, it's similar to an Iranian dish.

[@lauragarnham77]

I'd like to try this - not sure where I will find tamarind - any suggestion of replacement for coriander?

[@jayh6227]

It's the tamarind. I used to eat so much fresh tamarind, my mouth would be raw.

[@CoinBahd]

damn this looks amazing. more fully vegan dishes please!!

[@LifeIsMessyImLearningAsIGrow]

🤗Another Fantastic Recipe! I love watching your cooking videos!🧑‍🍳 I make KZbin cooking videos too. I love learning from creative and talented creators like you! 🍏🥕🥬🥦🥔🧅

[@natviolen4021]

I'm a big fan of legumes, especially in combination with pasta. The combination is said to be very healthy. I don't quite remember why, they somehow complement each other. This is a very interesting flavour profile for lentils and I will definitely give it a shot. Will be a nice variation in addition to the Italian and German lentil&pasta dishes I otherwise prepare. Thanks for the inspiration.

[@gedd2598]

A common misconception is that legumes aren't "complete proteins", so combining them with grains compliments the "missing proteins/amino acids" - so maybe that is what you are remembering. It's actually not true and a pretty widespread misconception (legumes contain all essential amino acids and don't need additional foods to be eaten with them) but they do go well together in recipes nontheless.

[@natviolen4021]

@@gedd2598 It's annoying that I don't remember the actual information and where I found it. A search on the www in the meantime showed some recent scientific articles talking about protein aggregation and starch digestion. I guess I stumbled upon my original information at least 10 years ago so it's hard to remember. But I think it was something like that. I agree that they do go well together in recipes, and that's what matters. Nonetheless I'm interested in the source of your information. It's always good to get wiser.

[@grovermartin6874]

@@natviolen4021 Is it possible that you read the idea of protein complementarity popularized by Frances Moore Lappé's cookbook of the early '70's called Diet for a Small Planet? There must have been some disagreement (or even controversy?) about that idea, because her later cookbooks didn't go into the idea any more. And left out some of my favorite recipes! In retrospect, that cookbook may have been my introduction to Middle Eastern flavors.

[@natviolen4021]

@@grovermartin6874 No, actually not. But thanks for the tip. As it happens I've found my source again. In the blog Taste of Beirut the author has a recipe for Maftoul and cranberry beans where she mentions that legumes and starches seemingly facilitate the digestion of the other component

[@grovermartin6874]

@@natviolen4021 Interesting. Now I need to see why. Always something.

[@wlgeiger]

This looks like a great option for potlucks, if we get back to having those

[@apersonisaperson2317]

my mom doesnt add pasta, she just adds normal pita bread to it ( not fried just pita bread) and its really good

[@emadalyahmed]

My Syrian wife makes it and I love it.

[@elizabethpointing]

Yummy

[@MiddleEats]

Absolutely delicious!

[@garrethdsouza3655]

any particularly good variations on hummus, hummus toppings/flavours etc? i've heard sumac is good idk. also any good alternatives to it with something subbed in place of tahini or chickpeas?

[@MshSh-sl2rt]

sumac just ads a tangy flavor and a nice color its usually pink/dark red

[@borednow]

you can add any cooked vegetable to it that you like... i didnt make this myself but i have eaten pumpkin hummus, beet hummus, coriander hummus and they were good... i made some "hummus" by cooking texmex chili with kidneybeans and carrot seasoned with mexican spices and then blended it to eat it like hummus, that was good too

[@youngspiritsinging]

wow

[@user-uy7yx5vh3p]

طبخك لذيذ نبغى وصفات عربيه اكثر

[@AS-jo8qh]

What can we use instead of pomegranate molasses?

[@MyCommentsRMaturelol]

does the mandolin do more than a food processor with a choppy attachment? just looking to save kitchen space lol

[@nadli2008]

I am going to find a Egyptian restaurant and order this dish, hope it is as good as yours, no I am not going to even try making it, its a lot of work.

[@whakx]

Hilopites would be a good choice of pasta for this

[@afafalk2024]

OMG if you've given this recipe then you truly know all our secrets! =P

[@nashii7583]

Can you mention substitute for molasses

[@GenevieveThornton]

You had me with the word _TANGIEST_

[@irfanasaeed9131]

Is there any alternative to pomegranate molasses? I’m not sure if I can buy it where I am.

[@thismissivemisfit]

Tamarind is sour enough as it is, and pomegranate molasses is a mix of sweet and sour flavors. Perhaps adding a sweet element into the dish like a little sugar or honey could make up for omitting the pomegranate molasses.

[@DEXTER-TV-series]

Without-ending-preparation meal.

[@HunniRoze]

Iraqi dishhh please. Something rom basra, like our fish cooked over fire!!

[@michaelbianchi22]

In a way this reminds me of Texas chilli as far as how it's role in culture and how it's eaten.

[@thismissivemisfit]

The likely explanation this dish reminded you of Texas chilli is because it was probably brought in by the Spaniards when they colonized Mexico, who in turn were inspired by the Ottoman Empire that brought in many Middle Eastern influences into Europe.