| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Arab | Side dishes, Ethnic | 8 | Servings | |
INGREDIENTS
| 3 | lg | Onions; sliced |
| 1 | qt | Water; divided |
| Oil for frying | ||
| 2 | c | Rice |
| 2 | ts | Salt |
| 1 1/2 | c | Brown lentils |
| 8 | oz | Small macaroni |
| 6 | Cloves garlic | |
| 2 | tb | White vinegar |
| 1 | cn | Tomato paste (6 oz) |
| 2 | ts | Cumin |
| Chili pepper (if you like it hot!) |
INSTRUCTIONS
SAUCE Saute onions until brown. Drain on paper towels. Put 3 cups water in a pot with a few drops oil. Bring to a boil. Add rice and 1 teaspoon salt. After water returns to a boil, lower heat. Simmer until done. Wash lentils. Then boil until tender. Boil macaroni until tender. Drain. Sauce: Slice garlic. Saute in small amount of oil. Add vinegar, tomato paste, remaining 1 teaspoon salt, cumin, remaining 1 cup of water, and chili pepper, if desired. Cook until mixture boils. Lower heat, Simmer until cooked. To serve, layer rice, lentils, and macaroni. Spread sauce on top. Garnish with fried onions. Recipe by: Kitchens of Eastern Arabia (Sozan Fahmi, SADAF) Posted to MC-Recipe Digest V1 #671 by Creedenite@aol.com on Jul 14, 1997
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