- Sephardi style recipes tend to be full of spices and herbs and this is no exception. I love this colourful array of two carbohydrates together.
- Traditionally called Harak Osbao which means ‘burnt fingers’ because it tastes so good, one is encouraged to enjoy immediately with one’s fingers!
- And it just happens to be vegan too.
- Preparation Time: 25 minutes
- Cooking Time: Approx 50 minutes
- Serves: 4-6 people
- 4 tablespoons olive oil plus extra for drizzling
- 200g dried fettucine – broken into pieces
- 4 red onions -peeled and finely sliced
- 4 cloves garlic – peeled and finely chopped
- 2 teaspoons cumin
- ½ teaspoon ground cinnamon
- 2 teaspoons sumac
- 1 tablespoon dried coriander
- 200g green lentils
- 400ml vegetable stock
- 2 tablespoons pomegranate molasses
- Juice of 1 lemon
- 25g fresh coriander – finely chopped
15g fresh mint leaves
- 50g pomegranate seeds
- 20g walnuts – roasted and roughly chopped
- 2 pita breads –cut into cubes and toasted
- Heat two tablespoons of the olive oil in a deep saucepan. Fry the dry fettucine until just golden for about 1-2 minutes. Remove and set aside.
- Heat the remaining two tablespoons of oil and sauté the onions and garlic. Add the cumin, cinnamon, sumac and coriander and season well. Cook for about 5 minutes. Set aside.
- Pour the stock into a separate saucepan, bring to the boil. Add the lentils, pomegranate molasses and lemon juice and simmer for 20 minutes.
- Then add the toasted fettucine, 100ml water and leave to cook for about 8-10 minutes or until the pasta is almost cooked. Leave to rest for about 10 minutes for the remaining liquid to be absorbed by the lentils and pasta.
- Transfer to a large serving dish. Add the onions, chopped coriander and mint leaves.
- Garnish with pomegranate seeds, walnuts and pita bread cubes.
Tagged in: cumin
, Green Lentils
, Pita bread
, Red Onions
, Vegan main Course
, Vegetarian main course