Kusherie Egyptian Rice And Lentils Food

KOSHARI RECIPE

Steps:

• Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
• In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
• In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
• Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
• Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
• Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
• Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
• Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
• Cover the chickpeas and warm in the microwave briefly before serving.
• To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.

KUSHARI - EGYPTIAN RICE, LENTILS, AND PASTA WITH SPICY TOMATO SAUCE

Steps:

• Clean the onions, cut them in half, then slice in thin half-circles.
• In a medium pan, heat oil to 350 degrees F. You want just enough oil to cover the onions, about 3 cups.
• Cook onions in oil, stirring occasionally. Keep an eye on the edges around the pan, that will darken too quickly first.
• When they are golden brown, lift them out with a slotted spoon and spread on a layer of napkins. Keep them spread out so they can stay crispy.
• Keep the onion oil - you'll use it in three other places in the Kushari.
• Simmer lentils in water until they are almost soft, about 20-25 minutes, then drain. You don't want to fully cook them at this point because they will be cooked further with the rice.
• In the same pan, heat 4 tablespoons onion oil. Sauté rice and cumin in oil about 30 seconds then add lentils, broth, salt, and 1 handful of the fried onions, smashed.
• Bring to a boil. After boiling, cover pan with lid, turn heat to low, and cook until rice is done, about 15 minutes. Turn off heat, let rest for 10 minutes, then fluff with fork. Keep covered until ready to use. Wrapped in a blanket, the rice will stay warm for several hours.
• Cook the ditalini in salted, boiling water until al dente. Drain.
• Toss with ¼ cup onion oil and salt to taste.
• Cover and keep warm until ready to use. Wrapped in a blanket, the pasta will stay warm for several hours.
• Sauté onion and green pepper in 2 tablespoons of the onion oil until they are soft.
• Add garlic, tomato, vinegar, bouillon cube, and salt to taste. Let simmer 10 minutes. Turn off heat. Keep warm until ready to use.
• Either layer the separate components in a big serving dish or in individual bowls. First a layer of the rice and lentils goes in. Then the pasta, sauce, and finally the fried onions.
• If you are using the optional chickpeas, add them on top of the sauce and before the onions.
• For the optional extra garlic vinegar sauce, see notes.

KUSHARI - EGYPTIAN RICE LENTILS AND TOMATOES

Steps:

• Pick over the lentils and wash well and drain. In a large pot add lentils and cover with cold water so the water is 3cm above the lentils. Bring to boil and reduce heat, cover and simmer for about 30 mins until tender. You make need to add more water through the cooking, stir occasionally.
• Cook the rice in your preferred method (I use a rice cook so its easy). If you want cook the rice in stock or add a stock cube.
• For the sauce heat 1/2 cup oil in large fry pan and saute the garlic and chilli for a few minuets Add the tomatoes, water and vinegr and bring to boil. Reduce heat and simmer until cooked down - about 20 minutes.
• Bring a pot of salted water to the boil and cook the macaroni. Drain and set aside.
• Heat the remaining 1/2 cup oil and saute the onion until golden brown. You can also fry until crispy if you like. Remove and drain on paper towels.
• To serve the dish divide and layer ther lentils, then rice, then macaroni followed by the tomato sauce and fried onions.

EGYPTIAN LENTILS AND RICE (KOUSHRY)

Steps:

• For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.

HAMADA'S AUTHENTIC EGYPTIAN KUSHERIE

Steps:

• Chop the onions into small pieces ( I use the small electric food chopper and chop them in batches ) Reserve 1 tablespoon of the chopped onions for use later in the sauce.
• Heat the oil on med high heat, you want the oil to be very hot before putting in the onions.
• Add the onions in batches and fry until you get a deep brown (but not burned) color. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly.
• Drain them onto paper towels and set aside.
• Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. MEANWHILE:.
• Boil the macaroni until done (about 10 min).
• Cook the rice in the chicken stock add salt if the broth is unsalted.
• Put them all together in the same pot and mix well.
• Make the sauce.
• In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute.
• Add 1 and ½ teaspoon sugar to the onion garlic mixture and mix well.
• Next, add one can 15 oz can tomato sauce.
• Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite.
• To serve, put the kusherie onto a plate and add a SMALL amount of sauce to the top. (A little goes a long way, and you can always add more according to taste) Sprinkle the whole thing liberally with the fried onions. Mix together and enjoy!