Sunday, March 31, 2013


This is a very simple and easy recipe for when you either have lots of leftover rice, or when you have almost nothing fresh in the house but a full pantry. It's a traditional, cheap Egyptian dish, and while I still haven't visited Egypt, I'm told I make it pretty close to the original. It's a pretty complete meal, it's tasty, and it makes a lot with little effort. I'm giving the recipe as if you're making it from scratch - if you already have one of the ingredients leftover, just add it in towards the end, so it can absorb some of the heat from the other ingredients.

1 c. brown lentils
1 c. white rice
1 c. elbow macaroni
(Optional: 1 can chick peas, cooked a little to soften further OR use Chana Masala for extra spice!)

1 large can diced or crushed tomatoes (28oz)
2 Tbsp diced garlic
2 Tbsp white vinegar
Crushed red pepper to taste
(Optional: squirt or two of  vodka to bring out the flavor of the tomatoes)

1 large onion, cut into thin ribbons

In a deep saucepan, add the lentils and water to cover, then cook until they are getting soft (~20-30 minutes). Add the white rice, and if necessary add more water (I just eyeball this), and some salt (~1 Tbsp). At the same time, boil water for the elbow macaroni, cook, and drain.

In a wide, deep skillet, start heating the tomatoes.  Add the garlic, vinegar, crushed red pepper, S&P (and vodka). Simmer until it begins to thicken. Adjust seasonings.

At the same time, heat oil in another skillet on medium, and cook the onions to desired crispiness, increasing the heat towards end if necessary.

You can assemble the rice, lentils and macaroni in layers, or you can just whomp them together. Top with sauce and onions.Tada, dinner is served, and it costs like 20 cents a serving.

1 comment:

Lillian said...

Haha vodka in an Arab recipe?!