By Sackville on September 04, 2002
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It's served in "fast food" type restaurants, sold from carts by street vendors and made in the home. There can be many variations, but this is close to the one I grew to love. By the way, this is a great recipe when you need to feed a crowd on the cheap."
Serving Size: 1 (203 g)
Servings Per Recipe: 6
"Excellent. I liked this very much. I admit that I am a big time meat eater, and the only reason I made this was because I am trying new dishes that use Basmati rice. I'm glad I tried this one. The only thing I did different was to add a couple of tablespoons of tomato paste to thicken the sauce a little more, otherwise did as instructed and it turned out great."
"My vegetarian daughter loves this dish. She asks me to make it at least once a week. She likes things spicy so I add a tablespoon of red pepper flakes."
"Interesting dish. I thought it was too spicy but others liked it a lot. It's always fun to try other cuisines!"
"Recently had this dish at Abu Tarek, the place visited in Bourdain's Cairo episode. There, chick peas are served with it. Separate stainless serving dishes arrive with the fried onions, chick peas, lentils, hot sauce and tomato sauce in each. Also a steel pitcher is on the table, containing "garlic vinegar." So you can adjust to taste, and, as I like to do, keep them separate, and mix as you go, which keeps it interesting. <br/><br/>A few labor-saving suggestions: use a garlic-based pasta sauce, adding cumin and fried onion and sri racha hot sauce to it; a product at the Chinese markets called "Fried Scallion" is very close to the fried onions used. You can skip many of the ingredients and it will still be delicious, but the onions are key."
"Well this was quite good! I was worried that it wouldn't be too flavorful, so I added cumin and chili powder to the tomato mixture, and some garam masala to the lentil mixture. It was just right that way. I also left out the pasta. This made a great meal for meatless Monday- thanks for sharing the recipe."
"I made this for Egypt in my cooking adventures around the world and it turned out quite well! I accidently made it a bit too spicy by adding more crushed red pepper, but my husband loved it that way. Thanks!
"very tasty. I froze a lot of it for later, and I am eating it reheated now; I wouldn't say it freezes well. If you're planning on freezing left-overs, be sure to cook everything very lightly (perhaps it's just that pasta and lentils don't freeze well). I agree with another reviewer, more sauce would be nice! Next time I would use 2 cans of tomato..."
"Wow! As did another reviewer, I saw this on No Reservations and was so curious I made it for my mother and father the next day! Dad doesn't like onions so I only diced one in with the sauce and kept the four cloves of garlic. Like others said, I would DEFINITELY recommend getting two cans or more of tomato, only one can likely won't be enough. Very flavorful and delicious. Make sure you crisp some onions in the pan and put them on top, it's to die for!"
"Wow! Delicious and seems versatile. This time around I didn't do anything 'extra', just made it straight as the recipe called for. We loved it!"
"This was not a favorite of my family's. I thought the recipe looked a little bland, so I took a few suggestions from the other comments. It just didn't come together the way I expected."
"I made this recipe for some of my friends from Saudi Arabia. They could not believe how close it was to the Koshari they had grown up with. On their advice I added chicken bullion to the liquid and it turned out perfectly. I will definitely make this dish again and again. Thanks for sharing!"
"Loved this recipe. However, I made some tweaks to it that I thought added to the flavor. After caramelizing the onions and garlic, I added the cooked pasta to the pot and fried it a little bit with some of the juice from the tomatoes. I also added a little bit of chili powder and some chicken bullion to the lentils/rice. I could see myself eating a big bowl of this on a cold day. Definitely comfort food! Thanks!"
"Very Tasty! This may be due, in part, to the type of canned tomatoes I used: Aylmer Accents Chili Seasonings. I just realized that I didn't cook any pasta.. and I've finished 2 helpings! :D :D Maybe I'll add some to the leftovers when I have them tomorrow! Yum!"
"I really liked this dish a lot. I did put the sauce into my blender and smoothed it out some. I think it tastes even better on day 2! I would recommend this to anyone looking for a healthy, hearty vegetarian main dish. Although I think it definitely could be jazzed up some to make it more exciting...depending on personal taste!"
"I used tomato sauce so I wouldn't have to blend it and used double the amount of sauce based on other reviews. It was good and filling but a little bland. We put hot sauce and parmesan on it and enjoyed it that way. A really good nutritious vegetarian meal on a budget! We'll be having this again!"
"I saw it on "Anthony Bourdain" and I had it at Al Masri, and Egyptian restaurant in San Francisco. I'm always looking for new veggi dishes. I found it rather dry on my first go round so I doublrd up on the macaroni and a jar of ragu sauce the second time through. I note that it's served with hot saucce and a vinegar garlic sauce, so I dded s bit of white wine vinegar to irt and served it with Sriracha sauce for a prety good "Down home" flavor. That works!"
"We tried this last night and weren't thrilled with the results unfortunately. I used extra tomatoes and half a can of tomato paste to increase the amount of sauce as some others suggested but it still didn't seem to be quite enough. My husband gave it 2 stars, but I'd like to give it another try with more sauce and maybe some fresh spinach mixed in. It was easy to make (although it used quite a few dishes) and made a lot, which is good for our family. The kids also ate it well and it was very healthy. Thanks for the idea to build off :)"
"We weren't sure what this would taste like, but it wasn't our favorite. I do like the lentil-rice-pasta base, and we'll definitely use that as a foundation for other dishes that better suit our palates. Thanks for sharing!"