| 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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