Tuesday, August 24, 2010

Kushari (Egyptian Recipe)

Recipe for 4

1 cup rice
1 cup of short cut pasta (macaroni or penne or rigatoni)
1 cup lentils
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups tomato sauce or chopped tomatoes
1/2 teaspoon pepper flakes
Salt and pepper

Vegetable oil for frying
1 large onion, sliced thinly
Salt and pepper

First add the rice in a pot with 2 cups of water and cook covered until done, about 20 minutes. At the same time cook the pasta according to the package directions, or until al dente. In a separate pot simmer the lentils in 2 cups of water until tender, 30-45 minutes (low heat).
While the rice, pasta and lentils are cooking, heat the olive oil in a sauté pan over medium-high heat. Add the chopped onions and garlic and sauté until the onions are translucent, 4-5 minutes. Add the tomato sauce and pepper flakes, reduce heat to medium-low and simmer for 15 minutes, and stir occasionally. If the sauce is too thick add a little water. Season with salt and pepper and set aside.
Place in heavy skillet enough vegetable oil to fry the sliced onion. Heat it and fry the onion until it turns brown and crispy. Remove and drain on paper towels.
Place the rice, macaroni and lentils in a large bowl, season with salt and pepper and stir together gently with a large spoon.
Portion the mixture into individual bowls and spoon some tomato sauce over each portion. Top with crispy fried onions and serve hot. Enjoy!