How to make a finger burner

Burning his finger

The haraq finger dish is considered one of the authentic and delicious Arabic dishes. Everyone prefers it and they go to eat it in popular food restaurants. It is one of the old Syrian dishes. It was called haraq finger because you will not be able to put your fingers into the pot. It is a food prepared in the winter, and it contains many nutritional elements. It is beneficial for the body, especially in the winter. Below we show how to prepare the Haraq Asaba dish with the least time and effort.

Prepare the haraq finger with pasta

Ingredients

A cup of brown lentils.
Four cups of water.
A teaspoon of cumin.
Three hundred grams of pasta in wide slices.
Half a teaspoon of sumac.
Half a cup of lemon juice.
A pinch of salt, added as desired.
A teaspoon of pomegranate molasses.
Three onions, medium size.
Three cloves of garlic.
Two tablespoons of coriander, finely chopped.
A loaf of bread, cut into equal sized squares.

How to prepare

Place the brown lentils with the water and a teaspoon of well-ground cumin over medium heat and leave the water until it boils well.
After that, we lower the temperature of the heat under the lentil pot, put the lid on it, then leave it on a low heat until the lentils finish cooking and some of the lentils bloom, about an hour.
We boil the pasta in a pot of boiling water, so that it cooks only medium, then we remove it from the fire and drain the boiling water, after that we add the lentils to the pasta, then stir the lentils well with the pasta and then put the pot on low heat until the pasta is cooked well.
We add: lemon juice, sumac, salt, and pomegranate molasses to the pasta that we prepared previously and leave it on low heat for an additional time.
We cut the onions into thin slices, then fry the onions in a little oil until they take on a reddish color and become crispy.
We cut the bread into squares, brown it or put it in a little oil, preferably olive oil, and fry it until it becomes crispy.
Pour the hot pepper into a wide serving dish, garnish with finely chopped coriander, fried bread and fried onions.
Tip: We must not let the water dry completely, and we can add some water when needed.

Burning his finger in the dough

the ingredients

A cup of brown lentils.
Two cups of water.
Half a cup of tamarind syrup, concentrated and filtered.
Two onions, large, cut into wings.
Four cloves of garlic, finely chopped.
Four tablespoons of green coriander, finely chopped.
A tablespoon of pomegranate molasses.
A quarter teaspoon of ground cumin.
Salt, to taste.
frying oil.

paste

How to prepare

We begin by preparing the dough, where we mix the flour with salt, add water gradually, then knead the ingredients until we obtain a dough that is cohesive and soft at the same time. Then we put the dough in a bowl and cover it until it rests a little.
We wash the lentils well, put them in a pot on the fire with water and cumin, and leave it until it boils.
Add tamarind juice, pomegranate molasses and salt to the pot.
Roll out a portion of the dough, then cut it into long, thin slices, and add the dough slices to the lentils.
We form the remaining part of the dough into circles, then fry it in hot oil in a frying pan, then remove it from the heat, and when it browns, remove it from the oil and place it on paper towels to absorb the excess oil.
Heat the oil in a frying pan and brown the onions, then add half the amount to the lentils.
Heat the oil in a frying pan and fry the garlic, then add the chopped coriander, then put the mixture on top of the lentils.
Leave the lentils on the fire for a while, then put them in a large dish and decorate them with pomegranates, fried onions, green coriander, and fried dough.