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Koushari

Rice with lentils, macaroni and a chilli sauce

Koushari

Ingredient:

1 cup brown Lentils
1 cup Small Macaroni
1 cup Short Grain Rice
1 cup Tomato puree
2 Large Onions sliced
cup Olive Oil for frying onions
2 tabsp olive oil for tomato sauce
2 Garlic Clove finely chopped

Method:

  1. 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 1hour until tender but still intact. Drain and keep aside.
  2. 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.
  3. 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 then uncover for 5 minutes for grains to separate.
  4. In another pot heat the oil on a medium to hight heat and brown onions, it will take around 15 minutes (it has to brown in color) then take it out on a paper towel for any excess oil after 10 to 15 minutes it should be a bit crispy.
  5. Place the tomato and garlic in a small pot and simmer for 20 minutes till sauce is thickened.
  6.  You can start layering your dish, start with the rice then lentils and then macaroni and add the sauce on top then put it on a low heat for 10- 15 minutes to heat up, then finish with garnishing with lots of the fried onions on top and serve hot.







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