Harraq Esba’o – Traditional Syrian Lentil & Dough Stew Recipe

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Harraq Esba’o – Traditional Syrian Lentil & Dough Stew Recipe

Harraq Esba’o (literally translated as “He Burned His Finger”) is one of the most beloved traditional and popular dishes in Syrian cuisine. It’s rich in flavor and nutrients, making it a favorite for the whole family.

Nutrition Facts (per 180g serving):

  • 511 calories

  • 8 grams of fat

  • 1 gram saturated fat

  • 88 grams of carbohydrates

  • 21 grams of protein

  • Cholesterol-free

Servings: This recipe serves 5 people.

Ingredients

Harraq Esba’o

 

For the Dough:

  • 3 cups of sifted flour

  • 1¼ cups of water

  • ½ teaspoon of salt

For the Lentil Base:

  • 2 cups of whole brown lentils

  • 2 teaspoons of salt

  • ½ cup tamarind pulp (soaked)

  • 3 tablespoons of fresh lemon juice

  • ½ cup olive oil

  • 6 medium onions, thinly sliced

  • 3 bunches of fresh coriander (cilantro), finely chopped

  • 6 cloves of garlic, crushed

  • ½ cup olive oil (for topping)

  • 3 loaves of Arabic bread, cut into small squares

  • 1 medium pomegranate, seeds removed

  • Vegetable oil for frying

To Serve:

  • Pickles

  • Arugula

  • Green onions

How to Prepare Harraq Esba’o

Prepare the Dough:

In a large bowl, mix 2½ cups of the flour with water and salt. Knead the dough for 10–15 minutes until smooth and elastic. Cover and let it rest for 20 minutes.

Once rested, roll out the dough on a floured surface using a rolling pin to a thickness of about ¼ cm. Cut it into long strips, then into small squares. Set aside.

Cook the Lentils:

Place the lentils in a large pot and cover with water. Add the salt and cook over medium heat for 20–30 minutes until the lentils are nearly tender.

Add the tamarind pulp and lemon juice to the pot, stir, and bring to a gentle boil.

Gradually add the prepared dough squares, stirring occasionally to prevent sticking. Continue simmering until both the dough and lentils are fully cooked.

Prepare the Toppings:

Heat a generous amount of vegetable oil in a deep frying pan. Fry the pieces of bread until golden brown. Set aside on paper towels.

Using the same oil, fry the sliced onions until dark golden brown. Add half of the fried onions to the lentil mixture and reserve the rest for garnish.

Stir half of the crushed garlic into the lentils.

In a separate pan, lightly sauté the remaining garlic with the chopped coriander until fragrant. Set aside.

Assemble the Dish:

Pour the lentil and dough mixture into a large serving dish. Heat the remaining olive oil and drizzle it over the top.

Garnish with fried bread pieces, sautéed garlic and coriander, the rest of the fried onions, and pomegranate seeds.

Serve immediately with pickles, fresh arugula, and green onions on the side.

Enjoy your meal! (Sahtein!) 🍽️

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