Harrak be Usbaoh means burn your fingers. This lentil dish require you to drop small dough into the boiling lentil stew. I think the ladies burned their fingers doing so and that how the name came about.It is great dish, can be eaten hot or cold. I love this dish cold in hot summer nights. My mom used to fry the onions until caramelized and crispy and leave on the side to sprinkle on each serving. She never had enough onion for each serving and she could not figure out why. Some times she would fry the onion and place them on top of the refrigerator so I could not fine them until dinner time, but my nose never fail me. At the end, she started to fry one whole onion for me and couple for the stew.http://www.youtube.com/watch?v=LUGfJ5x2oCULentil with Dumplings in Pomegranate Cilantro Sauceserves 6-81 pound lentils3 large cooking onion, jullienned10 cups of water1/2 cup olive oil6 cloves garlic, mashed1 teaspoon ground coriander1 cup chopped fresh cilantro1/2 cup pomegranate molasses1/4 cup lemon juicesalt and pepper to taste1 5-inch ball pizza dough-Wash the lentils, place them in a heavy pot with one chopped onion and the water. Bring to a boil. Simmer until the lentils are cooked but not mushy or over cooked.-In a heavy frying pan, heat the olive oil and fry the rest of the onions until golden brown. Remove the onion with slotted spoon and place on a shallow tray that is lined with paper towel.-In the same frying pan, place the garlic, the coriander and cook for few seconds. Add the cilantro and saute for one minutes. Remove from the heat, add the pomegranate molasses, the lemon juice and the seasoning. Spoon this mixture over the lentils. Bring back to a boil. taste and adjust the seasoning.-By hand, cut the dough into 1/2-inch balls and drop into the lentils. Cook for 5 minutes. Remove from the heat and spoon into shallow serving platter. Allow the lentil to cool and then sprinkle with the caramelized onions.