Koushari (lentils Macaroni & Rice In Oil) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Ads iswid, brown lentils
Water,
Salt,
1 cup: Small macaroni noodles,
1 cup: Short grain rice,
2 tbsp: Olive oil,
1 cup: Tomato puree,
TALEYA II
2 large: Onions,
1/4 cup: Olive oil,
1: Garlic clove (or more), finely chopped
Directions:
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 taleya (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 taleya and
tomato mixture on top, toss again and cover pot.
Leave over low heat for 10 minutes. Serve hot.
TALEYA: 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
Source from luhu.jp
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 taleya (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 taleya and
tomato mixture on top, toss again and cover pot.
Leave over low heat for 10 minutes. Serve hot.
TALEYA: 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
Source from luhu.jp
Tags
Vegetarian