|
Koushari (Lentils,
Macaroni & Rice in Oil)
by RecipeSource
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.
1 cup ads iswid (brown lentils)
water
salt
1 cup small
macaroni noodles
1 cup short grain rice
2 tablespoon olive oil
1 cup
tomato puree
TA'LEYA II
2 large onions
1/4 cup olive oil
1
garlic clove or more, finely chopped
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
|
