Prep 5 mins
Cook 1 hr
Although this is a classic oil dish in Coptic cooking, this also makes a great family dinner. You can spice it up with some crushed chilli flakes and top it with Parmesan cheese if you desire. I found this recipe in "The Weekend", the local mag. that comes with the 'Khaleej Times', every Friday. Its a great mag that carries fabulous recipes every week. Hope you enjoy this one.
- 2 onions, halved and sliced lengthwise
- 1⁄4 cup olive oil
- 2 cloves garlic, chopped
- 1 can tomato puree
- 1 cup brown lentils
- 4 cups water
- 1 cup rice
- 1 cup macaroni
- 1 cup chickpeas, canned
- Fry onions in olive oil till golden brown.
- Add garlic, just to toast.
- Add tomato puree.
- Mix well.
- Keep aside.
- Cook lentils in 2 cups water for about 30 minutes.
- Cook rice in 2 cups water for 15 minutes.
- Cook macaroni in plenty of boiling salted water for 6-7 minutes.
- Mix well.
- Add chickpeas and stir.
- Add tomato onion mixture and mix thoroughly.
- Season with salt and pepper and serve.
I haven't tried this recipe but from the ingredient list, it looks exactly like the koushari we enjoyed when we lived in Egypt. I might add some ground cuminn and the place we got our koushari 'fix' from had a lemon sauce that I have not seen in any koushari recipe to date but it really added a good flavour. And it was also served with a very hot sauce on the side.