Recipe: Lentil Dumplings - Harrack Isbouaau

by Habeeb Salloum, Oct 1, 2006 | Destinations: Syria / Damascus

Serves 8 to 10

A dish unique to Damascus, harrack isbouaau is a wholesome addition to any meal.

1 cup lentils, rinsed
7 cups water
1/2 lb bread dough
salt and pepper to taste
1/2 teaspoon cumin
1/8 teaspoon cayenne
3 tablespoons lemon juice
4 tablespoons olive oil
1 large onion, chopped
1/2 cup finely chopped fresh coriander leaves
4 cloves garlic, crushed
cooking oil

Place lentils and water in a saucepan and bring to boil; then cover and cook over medium heat for 30 minutes.

In the meantime, roll dough to about 1/8 inch thickness; then cut into 1/2 inch squares. Add 1/2 of the squares, salt, pepper, cumin and cayenne to the lentils; then cook for a further 15 minutes or until the dough is cooked. Add lemon juice and stir; then set aside, but keep hot.

Heat oil in a frying pan; then sauté onion until light brown. Stir frying pan contents into lentils.

In the same frying pan, add cooking oil and deep-fry remainder of dough squares until they turn light brown. Remove with a slotted spoon and place in a serving dish and set aside.

Combine coriander and garlic; then place in another serving dish and set aside.

Serve lentils in soup bowls with each diner adding fried bread and coriander/garlic to taste.

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