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There are certain meals that leave an indelible mark on your soul, and Auntie Eman’s lentil-themed "lunch party" is one of those unforgettable experiences. It wasn’t just the delicious food that made the evening so special, but the warmth of her hospitality and the rich history behind each dish. As soon as I walked into her home, I knew I was in for something extraordinary.

Traditionally, Harak Osbao is finished with a handful of fresh pomegranate seeds for a burst of color and sweetness, and sometimes a drizzle of tangy pomegranate molasses. Some families even add macaroni or other types of pasta instead of bread — there’s no one right way, just the way that feels like home.

There’s something timeless about a dish like mujaddara. Found across countless Middle Eastern kitchens — from Lebanon and Palestine to Syria and Jordan — mujaddara is the kind of meal that brings everyone to the table. At its heart, it’s a simple dish made from lentils, rice, and caramelized onions, but don’t let the simplicity fool you. It’s rich, savory, and deeply satisfying.

Auntie Eman has a quiet magic when it comes to lentils. I remember the day she made this stew — it was just one of three dishes she created from the same pot of lentils. Out of that humble pot came this creamy lentil and yogurt stew, a simple lentil and rice dish, and a hearty lentil and bread stew.