We're making Harak Osbao, Syria's Tangiest comfort food. It's literally called "He burnt his fingers", and you'll know why when you taste it.
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Sources:

Mahmoud Efranjyeh l محمود افرنجية - Syrian Harak Osbaoo
   • محمود افرنجية | طريقة تحضير الحراق اص...  

My Egyptian Koshari Recipe:
   • The BEST Koshari in the world - Egypt...  

How to make baked pitta croutons:
   • 4 AMAZING Lebanese Breakfast Dishes  

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0:00 Intro
0:43 Making Fried pitta croutons
1:25 Making Crispy Fried Onions
2:53 Preparing the tamarind
3:32 Cooking the lentils
4:01 Making the pasta and bringing it together
5:57 Assembly and garnishing
6:37 Taste Test & Outro
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Ingredients:

4 Onions
2 Thin Lebanese Pitta
250g (8.75 oz) Lentils
200g (7 oz) Tamarind
175g (6.1 oz) Pasta
150g Coriander
100g (3.5 oz) Pomegranate molasses
1 Head of garlic - (3 Tbsp minced)
2 1/2 Tsp Salt
3/4 Tsp pepper
2/3 Cup olive oil
Pomegranate seeds + Coriander to garnish

To make the Fried bread:
1- Slice your bread into 1 inch (bite sized) pieces
2- Place some frying oil in a pot and heat over medium high heat
3- Place a paper towel on a plate or tray and set to the side of your cooking station
4- Add the bread to the pot, and fry for about 30 seconds while stirring, until it is a light golden colour
5- Remove immediately and place on the paper towels. Colour will continue to darken after removing
6- Spread the bread evenly in a single layer and sprinkle over a little salt

To make the fried onions:
1- Thinly slice the onions using a knife or mandolin (from tip to root)
2- Prepare an oven tray with paper towels, and set it to the side
3- Place your onions in a pot, and pour on enough olive oil to almost cover the onions
4- Turn the heat to high and let these cook and start wilting
5- Stir the pot every 20-30 seconds, and about 8 minutes after starting they will begin to darken
6- Once they turn a light golden colour, remove immediately and place on the paper towels
7- Spread the onions with forks, and then sprinkle on some salt
8- Change the paper towels after 10 minutes to maintain crispiness
9- Strain the oil and set it aside

To make the tamarind:
1- Break your tamarind block into smaller pieces and place in a bowl
2- Pour over 1l of boiling water
3- Let this sit for 30-40 minutes
4- Mash the tamarind with a potato masher, then pour the liquid through a coarse strainer

To make the Harak Osbao:
1- In a pot (same one for frying onions), bring 1L of water to a boil
2- Wash your lentils thoroughly, then add them to the pot, and cover with a tight fitting lid
3- Cook for 20-30 minutes until soft and tender, but not bursting
4- Meanwhile take your pasta and cook it for 1/3-1/2 the cooking time on the packet
5- Drain your pasta, then wash it thoroughly with cold water
6- When the lentils are done cooking, the liquid should be mostly absorbed
7- Add the pasta, as well as the tamarind liquid, pomegranate molasses, salt, pepper, a handful of fried onions, and 1/3 cup of the onion olive oil. Mix thoroughly then top up with water until pasta is submerged
8- Bring to a boil, then turn the heat to medium high and cover with a tight fitting lid. Cook for 10 minutes more
9- Meanwhile in a pan, add 1/3 cup olive oil over medium high heat, and when heated add your minced garlic
10- Fry for 30 seconds, then add your coriander, which you should remove the stalks from and roughly chop
11- Fry for 30 seconds more, and when the pasta is done cooking, add this garlic mixture to the pot
12- Mix thoroughly and set to the side

To Assemble:
1- Pour the Harak Osbao into a deep serving dish, then use a spatula to flatten it
2- Let this cool for about 30 minutes until the top has solidified
3- Place your toppings on in any pattern, then serve with more toppings on the side
4- Serve and Enjoy