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Vegetables
Recipes - Egyptian Koushari
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Vegetables
Recipes -
Egyptian Koushari
Ingredients
-
450 g/2 oz/1/2
cup
short-cut macaroni
-
45 ml/3 tbsp sunflower
oil
-
4 large onions, sliced
into rings
-
225 g/8 oz/1 cup long-grain rice
-
75 g/3 oz/1/2 cup red
lentils
-
450 ml/2 cups
water
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Salt and freshly
ground black pepper
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120 ml/1/2 cup
passata (sieved tomatoes)
-
15 ml/1 tbsp tomato
puree (paste)
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45 ml/3 tbsp water
-
1 garlic clove,
crushed
-
Tabasco sauce
Method:
-
Cook the macaroni according to the packet
directions, drain.
-
Meanwhile, heat the oil in a
large pan and fry (sauté) the onions until
golden brown. Remove from the pan with a
draining spoon and drain on kitchen paper.
-
Stir
the rice and lentils into the oil in the pan.
Cook, stirring, for 1 minute. Add the water and
a little salt and pepper.
-
Bring to the boil,
reduce the heat, cover and simmer very gently
for about 20 minutes until the rice and lentils
are cooked.
-
Stir in the cooked macaroni and heat
through. Meanwhile, heat the passata in a pan
with the tomato puree, blended with the water,
and the garlic.
-
Heat through and add Tabasco to
taste. Pile the rice, lentils and pasta mixture
on to a serving dish, spoon the sauce over and
scatter the onions on top.
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