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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Although this is a classic oil dish in Coptic cooking, this also makes a great family dinner. You can spice it up with some crushed chilli flakes and top it with Parmesan cheese if you desire. I found this recipe in The Weekend , the local mag. that comes with the 'Khaleej Times', every Friday. Its a great mag that carries fabulous recipes every week. Hope you enjoy this one. Ingredients:
2 onions, halved and sliced lengthwise |
1/4 cup olive oil |
2 cloves garlic, chopped |
1 can tomato puree |
1 cup brown lentils |
4 cups water |
1 cup rice |
1 cup macaroni |
1 cup chickpeas, canned |
salt |
pepper |
Directions:
1. Fry onions in olive oil till golden brown.
2. Add garlic, just to toast.
3. Add tomato puree.
4. Mix well.
5. Keep aside.
6. Cook lentils in 2 cups water for about 30 minutes.
7. Cook rice in 2 cups water for 15 minutes.
8. Cook macaroni in plenty of boiling salted water for 6-7 minutes.
9. Mix well.
10. Add chickpeas and stir.
11. Add tomato onion mixture and mix thoroughly.
12. Season with salt and pepper and serve.
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