Haraa Osbao: a Syrian Lentil Soup on Once Upon a Recipe

The miraculous meeting of hunger and taste that gave the world the Haraa Osbao or Burned Fingers recipe.

All Syrians around the world are proud of their cuisine because it’s every rich and full of delicious flavors. Some of the dishes even have funny names making you wonder about the story behind them, like Haraa Osbao or Burned Fingers. You can watch the video above to learn the funny story behind the name. But if you need the recipe just keep reading.


  • 2 cups brown lentils
  • 1 cup of pasta
  • 1 cup of fried pitta bread, cut into small squares
  • 1 cup of fried onions, cut julien style
  • 1 cup chopped cilantro
  • ¼ cup tamarind paste
  • ¼ cup pomegranate molasses
  • pomegranate seeds (optional)
  • ½ cup lemon juice
  • ¼ cup olive oil
  • 5 cups water


  • ½ teaspoon black pepper
  • Cumin
  • Salt to taste


Boil the pasta in a big saucepan until it becomes al dente, about seven minutes, strain but save the water, sprinkle a bit of oil olive, mix and set aside. Use the same saucepan to prepare the lentils, using the pasta water but adding more if need be to cover the lentils. covering them with five cups of water. Bring to a boil, cover and let it simmer over medium heat for about 20 minutes, or until lentils are 70% done. While the lentils boil, use a frying pan to fry the ​​​​bread squares. Set aside. Then using the same pan, fry the onion and also set aside. In a small saucepan, stir fry the coriander and garlic with a tablespoon of olive for a few minutes and set aside.

When lentils are ready, add salt, pepper, cumin, lemon, tamarind paste, and pomegranate molasses. Let it boil until the lentils are tender, about 15 minutes, then add the pasta, half the amount of onion, as well as coriander and garlic mixture. Leave the rest for garnish. Let the dish cool for ten minutes. Platte and garnish with the remaining onion, cilantro and garlic mixture and pitta chips. Enjoy!

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February 23, 2024

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