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               KOUSHARI (LENTILS, MACARONI AND RICE IN OIL)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Ads iswid (brown lentils)
                        Water
                        Salt
   1       c            Small macaroni noodles
   1       c            Short grain rice
   2       tb           Olive oil
   1       c            Tomato puree
                        -----TA'LEYA II-----
   2       lg           Onions
     1/4   c            Olive oil
   1                    Garlic clove (or more)
                        -- finely chopped

  This is classed as an 'oil' dish by Coptic Egyptians
  and is prepared during periods of fasting when animal
  products cannot be taken.  You may cook the lentils,
  macaroni and rice simultaneously in 3 pots, or if,
  like me, you like to keep pots to a minimum, use the
  method given.  This is the way they prepare it in
  Egypt anyway.
  
  Place lentils in a sieve and wash well under running
  water.  Place in a large pot and add 3 cups water and
  1 teaspoon salt.  Bring to the boil, then simmer for 1
  hour until tender but still intact.  Drain and keep
  aside.
  
  Clean same pot and add 4 cups water.  Bring to the
  boil, add 2 teaspoons salt and the macaroni.  Stir
  constantly until water returns to the boil and cook,
  uncovered, for 15 minutes until tender.  Stir
  occasionally. Drain and keep aside.  Clean pot again
  and dry.
  
  Wash rice well in sieve under running water and drain.
  Heat oil in pot and fry rice over medium heat for 2-3
  minutes.  Add 2 cups water and 1 teaspoon salt and
  bring to the boil, stirring occasionally.  Cover and
  simmer over low heat for 15 minutes or until tender.
  Leave covered off the heat for 5 minutes for grains to
  separate.
  
  Prepare the ta'leya (directions below), add tomato
  puree and bring to the boil.
  
  Add lentils and macaroni to cooked rice and toss
  together lightly with a fork.  Pour hot ta'leya and
  tomato mixture on top, toss again and cover pot.
  Leave over low heat for 10 minutes.  Serve hot.
  
  TA'LEYA: Halve peeled onions lengthwise then slice
  thinly to give semicircles.  Heat olive oil in a pan,
  add onions and fry over medium heat until golden
  brown.  Add garlic and cook a minute longer.
  
  Source: The Complete Middle East Cookbook, by Tess
  Mallos Typed for you by Karen Mintzias
 


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