Using sumac from breakfast dishes to dessert | Good Food

Sumac is a well-liked spice in Syrian delicacies, produced from a berry that’s dried and floor. Chef Anas Atassi was raised in Saudi Arabia however returned to Syria each summer season, the place the spice was used from breakfast by the night’s dessert. He additionally describes various kinds of za’atar, together with a model that his grandmother nonetheless makes and ships to him in Amsterdam. Atassi shares a dish for horak osbao, widespread in Damascus and Aleppo, from his newest e-book, “Sumac: Recipes and Stories from Syria.”

The addition of sumac brings a citrusy construction to dishes and is widespread in Syrian delicacies. Picture courtesy of Interlink Books.

Horak Osbao
Lentil and Pasta Stew with Tamarind and Pomegranate

The Arabic identify for this dish, hora'a bi osba'o, actually means "burned fingers." Because the story goes, the primary individual to have found how scrumptious this dish is couldn't watch for it to chill down earlier than tasting it. Attempt it at your personal threat!

Syrian delicacies remains to be fairly regional. Since this dish is from Damascus, and my household is from Homs, it's not a part of my household's repertoire of recipes. Actually, I did not style it for the primary time till I used to be at college! It's kind of unusual to suppose I hadn't encountered it earlier than then, however ever since that first style, it has been certainly one of my favorites. I make it typically at residence.


  • ⅔ cup (150 ml) of extra-virgin olive oil
  • 4 pink onions (sliced into skinny rings)
  • 1 ¼ cups (250 g) of inexperienced lentils (rinsed)
  • 3 cups (750 ml) of rooster inventory
  • 5½ oz (150 g) of fettuccine (damaged into items)
  • 3 tablespoons of pomegranate molasses
  • 2 tablespoons of tamarind paste
  • Juice of 1 natural lemon
  • 7 garlic cloves (pressed)
  • 1 massive bunch of cilantro (coarsely chopped)
  • Salt and pepper
  • Pomegranate seeds
  • 1 natural lemon (lower into wedges)


-Warmth a scant l/2 cup (100 ml) of the olive oil in a big nonstick pot over medium warmth.
-Cook dinner the onion rings, stirring regularly, for about quarter-hour, till darkish brown and caramelized.
-Take care to not have the warmth set too excessive as a result of onions burn simply.
-Line a plate with paper towels.
-Take away half of the caramelized onions from the pot and place them on the paper towels to empty the surplus oil.
-Add the lentils and rooster inventory to the onions left within the pot.
-Deliver to a boil, scale back the warmth, and boil gently for 20 minutes, or till tender.
-Add the fettuccine, pomegranate molasses, tamarind paste, and lemon juice.
-Cook dinner for an additional 10 minutes, including extra water if wanted. It needs to be thick and saucy, however not too watery. Flip the warmth off when the pasta is tender.
-Cowl and let relaxation for 10 minutes, or till the remaining moisture is absorbed.
-In the meantime, warmth the remaining 3½ tablespoons (50 ml) of oil in a nonstick pan on medium warmth.
-Fry the garlic till golden.
-Stir within the chopped cilantro (reserving some for the garnish) and fry for an additional 1 minute.
-Stir the fried garlic and cilantro into the horak osbao.
-Add salt and pepper to style, and sprinkle with the reserved fried onions and chopped cilantro.
-Make it even tastier by topping it with some pomegranate seeds and serving it with lemon wedges.

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