Egyptian.
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“Banish the onion from the
kitchen and the pleasure flies with
it” – Elizabeth Robbins Pennell
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Ingredients.
*2tbsp olive oil.
*1 cup medium grain rice.
*1 cup Brown lentils.
*2 cups elbow macaroni.
*2 cups vegetable stock.
*1 garlic clove, quartered.
*1tsp cumin.
*1 bay leaf.
*1/2tsp salt.
*Salt to taste.
Sauce.
*2tbsp olive oil.
*1 small onion, diced finely.
*2 cloves garlic, finely minced.
*1 (15 oz) can unseasoned tomato sauce (tomato purée).
*2tsp baharat* spice blend.
*1/4tsp red chile flakes (optional).
*1tbsp red wine vinegar.
*salt and pepper to taste.
Crispy Onion Garnish.
*2 large onions, finely sliced.
*Oil for deep frying.
*1 (15 oz) can garbanzo beans.
Preparation.
#-Heat 2tbsp of olive oil in a medium saucepan over med-high heat. Add the rice and fry it for 2mins, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15mins or until the rice is cooked.
#-Rinse the lentils under cold water and add them to another medium saucepan with two cups of water. Add garlic, cumin, and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30mins or until the lentils are tender. Once cooked, add the 1/2tsp salt and stir to combine. Strain any excess liquid if any.
#-Cook the macaroni according to package directions until al-dente.
#-Note; prepare the rice, macaroni, and lentils while the sauce is simmering and leave them covered in the pots to keep warm.
Sauce.
#-Heat the oil in a medium saucepan over med-high heat and add the onions. Cook until soft and translucent, about 5-7mins. Add the garlic and sauté until golden brown.
#-Add the tomato purée, baharat, salt and pepper to taste, Chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20mins, stirring occasionally.
Crispy Onions.
#-Heat the oil in a skillet. Add the onions and fry until dark brown.
#-Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
#-Add the rice, lentils, and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plate).
#-Sprinkle a little baharat over each portion and serve, topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat.
#-Enjoy.
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I LOVE Egyptian food......and they're so easy to make.
Baharat can be made at home, you might not find it in spice shops;..
I'll write the homemade recipe for the baharat when I write this recipe-Bahraini spiced chicken and rice (chicken machboos)-Next chapter I think.
Or whenever....
Let me know if you liked this recipe.....
Don't forget to
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