Egyptian food. Recipe By: Kitchens of Eastern Arabia (Sozan Fahmi,
- 3 large onions -- sliced
- 1 quart water -- divided
- oil for frying
- 2 cups rice
- 2 teaspoons salt
- 1 1/2 cups brown lentils
- 8 ounces small macaroni
Saute onions until brown. Drain on paper towels. Put 3 cups water
in a pot with a few drops oil. Bring to a boil. Add rice and 1 teaspoon
salt. After water returns to a boil, lower heat. Simmer until done.
Wash lentils. Then boil until tender. Boil macaroni until tender.
- 6 cloves garlic
- 2 tablespoons white vinegar
- 1 can tomato paste (6 oz)
- 2 teaspoons cumin
- chili pepper (if you like it hot!)
Slice garlic. Saute in small amount of oil. Add vinegar, tomato paste,
remaining 1 teaspoon salt, cumin, remaining 1 cup of water, and chili
pepper, if desired. Cook until mixture boils. Lower heat, Simmer until
To serve, layer rice, lentils, and macaroni. Spread sauce on top.
Garnish with fried onions.