Ingredients:
Two cups of brown lentils.
• Small, thin pasta, which can be replaced with slices of dough.
• a small spoon of salt.
• A tablespoon of natural lemon juice or an alternative to sour from fig and olive.
• Half a cup of pomegranate molasses from fig and olive.
• half cup of olive oil.
• Five large onions.
A bunch of fresh green coriander, finely chopped.
A small head of garlic.
• Cut bread into small squares.
A red, sour, sliced pomegranate.
• frying oil.
How to prepare:
• Bring a bowl and then put the brown lentils in it after washing it many times with warm water, and cover it with water and leave it on the fire until the water boils over it.
Then add pomegranate molasses and lemon over the lentils and let it boil again.
Cut the onions into small slices (wings) and fry the onions in another frying pan, then take half the amount of onions and add them to the lentils on the stove, and leave the other part of the onions in another bowl for decoration.
Add garlic to the lentils and olive oil.
Then add the pieces of dough or pasta to the lentils and the rest of the ingredients.
Add water to it if needed, so that it has a slightly soft texture.
Then add the salt, and leave it on a low heat until the pasta and lentils are completely cooked.
Take slices of bread and fry them with oil.
Bring a wide bowl for serving.
Pour the burnt finger on the plate, and garnish it with toasted bread, chopped coriander, pomegranate and fried onions.
Serve this dish either cold or hot as desired.
