In case anyone is interested in a recipe for comparison:
Kushari
Topping:
1-2 medium/large yellow onions very thinly sliced and fried
in olive oil on medium heat (this takes some time, about 15
to 30 minutes...be careful not to ratchet up the heat and burn the
onions...they should be nicely browned)
Sauce/katta:
2 fresh jalepenos finely chopped
Garlic to taste (I use a whole bulb--yeah, it is a lot)
Medium can of tomato sauce
Small can of tomato paste (to thicken the katta)
At least a quarter cup of white vinegar (I always do it
to taste, which probably means closer to half a cup...it
should end up nice and tangy)
Dash of salt and pepper
Tsp of cumin
(Cayenne pepper if you like it hot)
Put a bit of olive oil and the garlic in a sauce pan and
cook for a few minutes then add the rest of the sauce
ingredients and cook for 10-30 minutes. Sauce should be
about as thick as pasta sauce.
Kushari:
Dry cup of lentils, rinsed
Dry cup of short, fat rice (mexican rices work well)
A can of garbanzo beans (chickpeas) OR cook up dried ones
the day before
Short Italian pasta tubes (about a cm in length...if you
can't find them, go ahead and use regular mac or
whatever kind of pasta you like)
Cook up the lentils and rice (this can be done in two pots
or they can be cooked together in the same pot)
Cook up the pasta, drain if you haven't already, mix the
lentils and rice and add a tsp or three of cumin for
flavor.
Put the lentil/rice mixture in a serving dish.
Put the garbanzo beans on next
Put the cooked pasta on next
Spread the thickened sauce over the top of the dish
Top with the fried onions
----- Original Message -----
From: "Malak" <[email protected]>
To: <[email protected]>
Sent: Friday, January 08, 2010 6:58 AM
Subject: [CnD] C N D: Kosheree (Egyptian Lentils)
Middle Eastern Kosheree (Egyptian Lentels)
Ingredients
1 cup Lentils
2 Fresh chili peppers
1 1/2 cup Regular rice
1 1/2 cup Tomato sauce
1 cup Elbow macaroni
2 tablespoons Vinegar
3 tablespoons Oil
1 large Onion
Preparation
Place lentils in a saucepan and cover by 1".
Turn heat to high, bring to a boil, turn down heat to simmer, and cook
covered for 35 minutes or until tender.
Drain and transfer to a large bowl.
Set aside.
Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes
and fluff up rice with a fork and add to lentils.
Boil 2 quarts of water, add elbow macaroni and cook until tender.
Add to lentils.
In a small skillet add 1 tablespoon of oil and sauté finely chopped peppers
for 2 minutes.
Add the tomato sauce, 1/2 cup of water, and the vinegar, bring to a boil and
simmer for 5 minutes.
In another skillet heat 2 tablespoons oil, add onions and sauté until brown
around the edges.
Garnish lentil mixture with the onions and pour the tomato sauce over all.
Serve immediately.
Malak and Sir Hughes
Membership Secretary for FCCLV (Florida Council for Citizens with Low
Vission)
Skype Name: mandi5669
Home: 386-492-1869
Mobile: 386-237-5973
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