Harak Osbao - Lentil and Bread Stew

Growing up, Auntie Eman spent countless hours by her mother’s side, watching and learning. Her mom, who was born and raised in Syria, taught her everything she knows about cooking — not just how to follow a recipe, but how to pour love into every dish. They were very close, and every time Eman makes this dish, it feels like a small way of keeping her mother’s memory alive.

Harak Osbao | Lentil Stew

One of those special dishes is Harak Osbao, a hearty Syrian stew made with lentils, caramelized onions, and pieces of broken pita bread stirred right into the pot. When Auntie Eman first taught me how to make it, I was a little hesitant. Seeing the pita melt into the stew made the texture look a little unusual — almost mushy — but once it all came together, I realized it was pure magic. The bread softens and thickens the stew beautifully, making it comforting and rich without being heavy.

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.

Best of all, this dish comes together fast. That’s why Auntie Eman loves to serve it when unexpected guests drop by — it’s warm, welcoming, and always leaves everyone feeling cared for.

Auntie Eman's Harak Osbao

A fast, comforting Syrian stew made with lentils, pita, and love

Ingredients:

• 2 large onions, sliced thinly

• 3 tablespoons olive oil (for frying)

• 1 cup brown or green lentils, rinsed

• 2–3 pieces of pita

• 1/4 cup fresh lemon juice

• 1 tablespoon pomegranate molasses

• 1 teaspoon salt (or to taste)

• 1/3 cup cilantro-garlic mixture (fresh or frozen)

• 1/2 cup pomegranate seeds (for decoration)

• Extra caramelized or fried onions (for topping)

Instructions:

1. Caramelize the Onions: In a large pan, heat the olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deep golden brown and caramelized. You could also deep fry them until golden brown. Set aside.

2. Cook the Lentils: In a separate pot, bring 5 cups of water to a boil. Add the rinsed lentils and cook until they are tender but not falling apart, about 20–25 minutes. Drain any excess water and set the lentils aside.

3. Prepare the Pita: Take your pita bread and tear it into small bite-sized pieces using your hands. Set aside.

4. Build the Stew: Return the lentils to the pot with about 2 cups of fresh water. Bring it to a gentle simmer. Add the broken pieces of pita bread directly into the pot and stir well. Pour in the lemon juice and drizzle the pomegranate molasses over the mixture. Stir again.

5. Add the Flavor: Mix in the caramelized onions and sprinkle in the salt. Add the cilantro-garlic mixture and stir everything together gently. Let the stew simmer on low heat, stirring occasionally, until the bread fully breaks down and the mixture reaches a thick, mushy consistency — about 10–15 minutes.

6. Serve: Spoon the Harak Osbao onto a serving platter or into individual cups for a beautiful presentation. Decorate generously with fresh pomegranate seeds, more of the cilantro-garlic mix, and an extra handful of caramelized onions on top.

Tip: Harak Osbao is delicious served warm or at room temperature, making it perfect for unexpected guests or a cozy night in. It’s tangy, rich, and deeply satisfying — just the way Auntie Eman's mom taught her.

Harak Osbao | Lentil Stew

Storage Tips for Harak Osbao

Harak Osbao or Lentil Stew stores beautifully, making it even more flavorful the next day. To keep it fresh:

• Refrigerator: Let the stew cool completely before transferring it to an airtight container. It will stay good in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the texture.

• Freezer: If you want to freeze it, portion it into small containers for easier thawing. It can be frozen for up to 2 months. Defrost overnight in the fridge, then reheat gently while stirring to bring it back to its original creamy consistency.

• Toppings: If possible, store any extra pomegranate seeds, cilantro-garlic mix, and fried onions separately and add them fresh after reheating. This keeps the toppings vibrant and full of flavor!

We hope you enjoy this Harak Osbao or Lentil Stew from Syrian roots!