Koushari (lentils, Macaroni And 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
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