This recipe is one of the most famous recipes in Egypt Its a traditional food that is delicious and savory
Prep Time
1 hr 50 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil
about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low
cover
and simmer until the rice is tender and liquid has been absorbed
20 to 25 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni
and return to a boil. Cook the macaroni uncovered
stirring occasionally
until the it has cooked through
but is still firm to the bite
about 8 minutes. Drain well in a colander. Return macaroni to cooking pot
cover and keep warm.
Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil
stirring often
until they begin to brown
10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan
drain on a paper towel-lined plate.
Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste
black pepper
2 1/2 teaspoons salt
cumin
and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
Serve by placing a spoonful of rice
then macaroni
and then the lentils on serving plates. Sprinkle with some of the browned onions
then top with tomato sauce.
Recipe Tip
To save time
you can prepare the lentils the day before and reheat them before serving.
