Traditional Egyptian (Vegetarian) Dish
Ingredients (Serves 6)
1 cup brown lentils
2 cups rice
2 cups macaroni or penne
2 large onions
1 tablespoon white vinegar
2 tablespoons olive or sunflower oil
2 cups tomato sauce
Hot chili powder or sauce if desired
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon garlic powder or 2 garlic cloves mashed
1/2 cup water
1 tablespoon sugar
Cook the lentils in salted water until tender, drain and put
aside. Cook the rice in salted water until tender and drain.
Cook pasta and drain.
Fry onions in large skillet with 1 tablespoon oil until they are
brown; set aside and keep warm until serving. In small pot, heat
oil, fry garlic if using fresh, or add garlic powder, cumin and
vinegar. Add cooked lentils and stir to combine.
In a separate place mix tomato sauce, water, sugar, cinnamon,
salt, chili powder or sauce; cook for 4-5 minutes stirring
occasionally to prevent sticking.
Combine cooked rice and pasta; place mixture on large serving
platter. Place lentil mixture over pasta/rice as another layer.
Finally place tomato mixture as the third layer, but this time
partially stir the tomato sauce to other layers, avoiding mixing
all layers. Garnish with cooked onions and serve warm.