Kuschari

Submitted by:
Wafaa Abd Elhamid Eleraky, Zagazig, Egypt
Animal Nutrition

Image Source: Author

Ingredients

100g Chick peas
100g brown lentils
500g rice (washed)
250g vermicelli noodles
150g short pipe noodles (ditali or spaghetti)
6 tomatoes
4 onions
6 cloves of garlic
2 tablespoons flour
2 tablespoons tomato paste
2 lemons
50ml vinegar
50g fresh red chili
1 green chili
Oil
Water
Cumin
Coriander
Chilli powder
Cardamom
Stock cube
Salt
Pepper

1. Soak chickpeas and brown lentils separately in water overnight.

2. Peel the onions and cut into thin rings. Then turn them in the flour and fry in oil until golden brown. Drain on kitchen paper.

3. For the garlic-vinegar sauce, bring 150 ml water with 1/2 teaspoon each of cumin, coriander and chili powder to boil and simmer for 10 minutes. Then add 2 pressed garlic cloves, the vinegar and a little lemon juice. Let cool down.

4. For the chilli sauce, boil 100ml water with the finely chopped fresh red chillies. Then add 1 teaspoon of chili powder, 3 tablespoons of oil and 2 tablespoons of lemon juice and puree to a sauce with the hand blender. The sauce must be very hot. If it's not really hot yet, add more chili powder.

5. Wash the rice. Heat some oil in a large saucepan and fry the vermicelli in it. Then add the rice and heat for 5 minutes while stirring. In the meantime, heat water in the kettle. Cut the stock cube into small pieces and place it in a well in the middle of the pot along with the salt. Pour the boiling water on top, stir well, bring to boil briefly and cover and cook on low heat for 20 minutes.

6. Cook the lentils for 20 minutes. Boil the chickpeas together with a green chili and half a lemon in plenty of water for 30-40 minutes.

7. Peel the tomatoes and put them in the boiling water for one minute, saving a pot. Then chop the skinned tomatoes with the food processor. Heat the oil and fry 3 pressed garlic cloves in it. When the garlic takes on color, add the seeds of 3 cardamom pods and some cumin to the oil. Stir in 2 tablespoons of tomato paste and then deglaze with the tomatoes. Cook on the lowest heat for at least 15 minutes, season with salt and pepper

8. Cook the pasta in salted water .

9. Kuschari is served in deep plates or in a bowl. First comes the rice with shareya, then the lentils are spread over it and the chickpeas and noodles are placed over it. Then add the tomato sauce and finally the fried onions. The garlic vinegar sauce and the chilli sauce are served separately in pots or sauce boats at the table.

Background

I eat Kuschari with my family in the country and also with my friends in restaurant .
I learnt the receipt from my mother.
Kuskari is one of the most delicious foods, and all classes can buy it, and the poor people can buy it .

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