Koushari

Koushari

Lentils, macaroni and rice in oil

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

This is classed as an ‘oil’ dish by Coptic Egyptians, and is prepared during periods of fasting when animal products cannot be eaten. You may cook the lentils, macaroni and rice simultaneously in three saucepans — or if, like me, you prefer to keep pans to a minimum, use the method given.

Ingredients

Quantity Ingredient
185g brown lentils
1 tablespoon salt
155g small macaroni noodles
220g short-grain white rice
2 tablespoons olive oil
1 quantity Ta’leya II
250ml tomato passata

Method

  1. Place the lentils in a sieve and wash well under running water. Tip them into a large saucepan. Add 750 ml water and 1 teaspoon of the salt. Bring to the boil, then reduce the heat and simmer, uncovered, for 1 hour, or until the lentils are tender but still intact. Drain and set aside.
  2. Clean out the pan and pour in 1 litre water. Bring to the boil and add another 2 teaspoons of the salt and the macaroni. Stir constantly until the water returns to the boil. Now cook, uncovered, for 15 minutes, or until the macaroni is tender, stirring occasionally. Drain and set aside. Clean out the pan again and dry.
  3. Place the rice in a sieve, wash well under running water, then drain. Heat the oil in the saucepan and fry the rice over medium heat for 2–3 minutes, stirring to coat with the oil. Add 500 ml water and the remaining 1 teaspoon salt and bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 15 minutes, or until tender. Remove from the heat and leave the lid on for 5 minutes to allow the grains to separate.
  4. Prepare the ta’leya, then add the passata and bring to the boil.
  5. Add the lentils and macaroni to the cooked rice and toss together lightly with a fork. Pour the hot ta’leya and tomato mixture on top, toss again and cover the pan. Leave over low heat for a final 10 minutes.
  6. Serve hot with salads, grilled fish or prawns.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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