About this dish
Brown lentils and strips of fresh pasta cooked with tamarind and pomegranate molasses, topped with crispy fried onions and pasta, coriander and garlic.
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Ingredients
🫘1 cup brown lentils
🌾200g fresh pasta dough, cut into small squares
🍯2 tbsp pomegranate molasses and 1 tbsp tamarind paste
🧅2 onions, thinly sliced and fried crisp
🧄4 cloves garlic, crushed
🌿1 bunch fresh coriander, chopped
🍋Juice of 1 lemon
Method
Serves 21
Boil the lentils until just tender.2
Fry a handful of the pasta squares in oil until crisp and set aside.3
Add the remaining pasta to the lentils and cook until soft and the liquid has thickened.4
Stir in the tamarind, pomegranate molasses and lemon juice; season with cumin and salt.5
Fry the garlic and coriander briefly, stir through, and serve topped with crispy onions and fried pasta.✓ What Makes it Authentic
A Damascene speciality whose name means 'burned his finger' — it was said to be so good people couldn't wait for it to cool. Often eaten during Lent.
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