Prep Time: 10 min
Cook time: 30 min
Serves:4 – 6
This is true Egyptian comfort food at its best. Very easy to make and it's cheap!
- 2 cups medium-grain rice uncooked
- 2 cups of a small pasta such as ditalini
- ½ cup of uncooked brown lentil
- 1 can chickpeas
- 1 can of pasta or tomato sauce
- 1 large yellow onion diced well
- 6 – 8 cloves garlic to taste
- red pepper powder
- vinegar to taste
- salt to taste
- ¼ cup of cooking oil
- 2 tsp extra virgin olive oil
- In a medium sauce pan heat cooking oil and add diced onions.
- Cook them until they are almost burnt and very crispy.
- Remove the onion and place on a paper towel to drain excess oil.
- Save left over oil for the rice.
- Cook rice as directed on package and add the oil you used to cook the onion to the rice water and set aside.
- Cook pasta as directed and set aside.
- Cook lentils until tender and set aside, remember to add a dash of salt to taste.
- While your rice lentils and pasta are cooking make your sauce.
- Peel and dice garlic cloves.
- In a medium sauce pan heat olive oil then add garlic sate' until brown and there is a nice nutty smell.
- Add the tomato or pasta sauce ( i like to use ragu pasta sauce ).
- Once the sauce is hot add rep pepper to taste and vinegar i use a ¼ to a half cup of vinegar traditional Koshery has ½ cup if i have friends over that are new to Egyptian food i cut it down a bit, this is where your taste comes into play. Add salt to taste.
- Warm chick peas in microwave or on the stove and drain water.
- On a large serving dish spoon rice out flat, next do the same with the pasta, then the lentils and chick peas pour sauce over every thing and top with onions.
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