2071. Iraqi Haraq Isbao in Tamarind

The Syrian Haraq Isbao (translates to burnt fingers from the eagerness to eat the hot dish) is more famous than the Iraqi versions. It can be vegetarian or full on carnivore, and is more known to be "poor family" food that's cheap yet fills the bellies and warms the soul.The Syrian is laden with lentils, onion, coriander, and of course, bread. The Iraqi versions have the same fundamental concept of dry stale bread soaked in a broth, but the flavor execution literally depends on what ingredients you have on hand. This first version is a tangy tamarind one, with, of course, plenty of onion.

Ingredients:

3 dry stale Iraqi tannour bread

3 large onions

1/2 cup tamarind paste, diluted

1/2 cup pomegranate molasses

1 clove of garlic

olive oil and butter

salt and pepper

1 Tbsp mint

1 Tbsp sugar

Water

Method:

In a bit of olive oil and butter, saute the onion and sliced garlic then cover to steam until gone completely soft. Add the diluted tamarind paste, pomegranate molasses, and 6 cups of water. Bring to a boil, add the dry mint and sugar, reduce heat and simmer for 10-15 minutes.

Break the stale bread to bit-sized pieces and add to the simmering broth. Stir until the bread has soaked up the broth and gone completely soft. Add more water of necessary, and taste to adjust seasoingin before serving.

صحة و عافية