Thursday, March 06, 2008

Koushari recipe

All this talk of koushari lately... It's easy!!! So here is my personal recipe:

1 cup brown lentils
1 cup short grain rice
1 cup uncooked pasta (elbow macaroni is best)
1 large onion, diced
2 cloves garlic, minced
2 tablespoons oil
1 can tomato sauce
1/2 tsp coriander
1/4 teaspoon crushed red chili pepper flakes (or more to taste)
salt and black pepper

Cook the lentils in just over a 5 cups of salted water. Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using. Keep checking and add water if needed.

At the same time cook up some rice using a 1 cup rice to 2 1/2 cups water ratio. I measure the water and the rice with the same cup.

Cook the macaroni in a separate pot like you normally would. Rinse and strain when done.

Meanwhile, fry the onions and garlic in the oil until golden. At the very last minute of frying add the coriander. Then just pour the tomato sauce on and simmer.

Mix the lentils, rice and macaroni together in one pot.

Add about a tbsp of vinegar to the sauce after you take it off the burner.

Place some of the lentil mixture on each plate and top with tomato sauce.

Sprinkle with hot chili powder or salt and pepper, if desired.


la-la po said...

Al salam alaikum-

Sounds yummy! It seems a lot like the koushari they have in a famous Egypt chain (the name escapes me now). I used to love that stuff...

aischa said...

I can't wait to try your recipe, I love Koushari. By any chance have you made Eish Saraya (palace bread)? My recipe isn't so hot, and others call for reducing HUGE quanities of cream to get that nice thick cream (which is probably the best way).

Mona said...

Yum! Here it's so cheap and easy to buy, it's not worth the trouble though.

Anonymous said...

Hi, UmmLayla, Your Koushari recipe reminded me that I used to make it often while I lived in Riyadh. I used to also add a garlic sauce, in addition to the tomato sauce. I'd crush a few cloves of garlic, mix them with yogurt or lebneh, and thin it if necessary with a sprinkle of water.

For the tomatoe sauce, you can also add a bit of cinnamon and/or Arabic mixed spices.

Miss Muslimah said...

Thanks for posting this recipe!Ive been looking for a koshary recipe!

aischa said...

Ok, I finally made it. Comfort Food!!
My Moroccan Hubby liked it. I think I'll need more tomatoe sauce, I tried about 12 oz, should it be the 28 oz can?
I am always surprised to find that Egptian food tastes so good, with so little spice (compared to moroccan or pakistani). Well. That was delicious. Thank you. Oh, finally made eish/kaymak the slow way, sooo much better than the milk with sugar and cornstarch.

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