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Kushari
Egyptian lentil & rice casserole
3/4 C brown lentils
4 C water
3/4 C long grain rice
1 C elbow macaroni or spaghetti pasta
1 can (15 oz.) chickpeas, drained & rinsed
2 TBS vegetable oil
2 large onions, chopped
4 cloves garlic, minced
1 can (15.5 oz.) diced tomatoes
1/4 tsp. red pepper flakes
Salt & black pepper to taste
In a large saucepan, combine the lentils and water. Bring to a boil; simmer over medium heat for twenty-five minutes. Add rice to the lentils; continue to simmer for an additional twenty minutes or until rice is tender. Bring a separate saucepan of lightly salted water to a boil. Add elbow macaroni or spaghetti pasta and cook until tender, about eight minutes. Drain. Heat vegetable oil in a large skillet over medium heat. Add chopped onion and garlic; cook and stir until onion is lightly browned. Pour in tomatoes; season with red pepper flakes, salt and black pepper. Simmer over medium heat for about ten to twenty minutes. Drain canned chickpeas and rinse under cold water. Place chickpeas, cooked pasta, lentils and rice in a large bowl or serving dish; stir. Add tomato sauce; stir to coat evenly. Serve.
*Kushari image (C) Morios (2006). Used under the GNU Free Documentation & Creative Commons Attribution 3.0 Unported licenses.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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