حراء اصبعو

Soak the tamarind mold in hot water for an hour, then boil it and strain it to get one and a half cups of tamarind water

Thoroughly wash four cups of lentils, then submerge them in water over medium heat

Remove the foam from the surface, and allow the lentils to simmer over low heat.

Sauté three finely chopped onions with four tablespoons of olive oil until wilted.

Add four minced garlic cloves and one bunch of chopped cilantro to the onions, and stir until the cilantro is wilted.

Add the onion, garlic and cilantro mixture to the boiled lentils, then add one and a half cups of tamarind water (or four tablespoons of tamarind concentrate)

Add 2 tablespoons of pomegranate molasses to taste, salt to taste, and bring the mixture to a boil.

Prepare the dough by mixing four cups of flour with half a teaspoon of salt and three tablespoons of olive or vegetable oil

Gradually add warm water (about a cup) and knead until you get a soft dough, and let it rest for half an hour.

On a floured surface, roll out the dough, cut thin strips lengthwise, then crosswise into small pieces, dusting them with flour as you go.

Place the cut dough in a colander, sprinkle it with flour and rub it with your hands until the pieces come apart.

Add half of the dough to the lentils, stirring continuously while adding, and bring the mixture to a boil until the dough is cooked and the mixture thickens.

Fry the rest of the dough in heavy oil until golden and crispy, and set aside for garnish

Sauté two chopped green cilantro with three tablespoons olive oil and three crushed garlic cloves until the cilantro is wilted.

Cut two large onions into wedges, lightly dust them with flour, then fry them in heavy oil until golden and crispy.

Pour the lentil and dough mixture into a serving dish and garnish with cooked cilantro and garlic, fried onions, fried dough, and pomegranate seeds if desired.