KUSHERIE

(Egyptian Rice and Lentils)

 

Surprisingly easy to make, and really tasty; serves 6-8.

 

Rice and lentils:

Heat in heavy saucepan or covered skillet:

            2Tbs. oil

Add:

            11/2 C. lentils

Brown lentils over medium heat for 5 minutes, stirring often.

Add:

            3C boiling water or stock

            1 tsp salt

            dash pepper

Cook uncovered 10 minutes over medium heat.

Stir in:

            11/2 C rice

            1 C boiling water or stock

Bring to boil and reduce heat to low; cover and simmer 25 minutes without stirring.

 

Sauce:

In a saucepan, heat together:

            ¾ C tomato paste

            3 C tomato juice, tomato sauce or pureed tomatoes

            1 green pepper, chopped

            chopped celery leaves

            1 Tbs sugar

            ½ tsp salt

            1 tsp cumin

            ¼ tsp cayenne pepper or crushed chilies to taste

Bring sauce to boiling: reduce heat and summer 20-30 minutes.

 

Browned Onions:

Heat in small skillet:

            2 Tbs. oil

Saute′ over medium heat until brown

            3 onions, sliced

            4 cloves garlic, minced

To serve, put rice-lentil mixture on a platter. Pour tomato sauce over. Top with browned onions.

 

Option:

Omit the sauce, (but not the browned onions), and serve with plain yogburt. In Egypt the dish is served with plain yogurt as a side dish .