Koushari
(Lentils, Macaroni and Rice in Oil) Recipe

Origin: Egypt      Period: Traditional

Ingredients

200g brown lentils (ads iswid)
salt, to taste
180g small macaroni pasta
180g short-grain rice
2 tbsp olive oil
240ml tomato purée

For the Ta'Leya

2 large onions
60ml olive oil
2 garlic cloves, finely chopped

Koushari
(Lentils, Macaroni and Rice in Oil) Preparation:

Method:

Wash the lentils in a sieve and drain well. Add to a pot along with 700ml water and 1 tsp salt. Bring to a boil, cover and allow to simmer for an hour until the lentils are tender. Drain and set aside.

Add 900ml water to the pot, bring to the boil, add 2 tsp salt and the macaroni. Stir constantly until the water returns to a boil and cook, uncovered, for 15 minutes or until the macaroni becomes tender. Drain and set aside.

Wash the rice, add the oil to the pot and use this to fry the rice over medium heat for about 3 minutes. Add 500ml water and 1 tsp salt and bring to a boil, stirring occasionally. Cover and simmer over low heat for 15 minutes, or until the rice is tender. Take off the heat and leave for 5 minutes for the rice grains to fluff and separate.

Meanwhile prepare the ta'leya by halving the peeled onions and slicing very thinly so you have a series of semicircles. Heat olive oil in a pan, add the onions and fry until golden brown then add the garlic and cook for 1 minute longer. Add the ta'leya along with the tomato purée to the rice then add the lentils and macaroni and toss together with a fork. Place on low heat and allow to heat through for 10 minutes. Serve immediately

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