Koushari (lentils macaroni & rice in oil)
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Koushari (lentils macaroni & rice in oil)
  Lentils    Rice    Vegetarian    Oils  
Last updated 6/12/2012 12:46:27 AM. Recipe ID 6731. Report a problem with this recipe.
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      Title: Koushari (lentils macaroni & rice in oil)
 Categories: Vegetarian
      Yield: 6 Servings
 
      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

MMMMM-------------------------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.
  




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Recipe ID 6731 (Apr 03, 2005)

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