Koushari
Posted January 30, 2006 – 7:53 pm in: African, Main Dish, Middle Eastern, Pasta
14 ounce can Brown lentils
1 cup Small macaroni noodles
1 cup Short grain rice
2 Tbsp Olive oil
2 large Onions
1/4 cup Olive oil
2 cloves Garlic — finely chopped
1 cup Tomato puree
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.
Cook macaroni and heat the lentils. Toss together lightly with cooked rice.
Peel onions and cut in half lengthwise then slice thinly to give semi-circles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer. Add the tomato puree and bring to a boil. Serve over rice mixture.
Technorati Tags: Recipes, Cooking, Middle Eastern, Egyptian, Lentils Macaroni Rice
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