Chef Mohammad Orfali, a Syrian Chef and Head of Culinary at the Discovery network’s FATAFEAT TV, will prepare Kushari, a traditional dish from Egypt, at this year’s World Pasta Day event in Dubai, organized by the International Pasta Organization (IPO), Italian Association of Confectionary and Pasta Industries (AIDEPI), and Italian Trade Agency (ITA).
Photo credit: Chef Mohammad Orfali, Head of Culinary of FATAFEAT TV, Discovery
Ingredients:
For lentil:
- 2 cup green lentils
- 6 cup water
For rice:
- 100 grams vermicelli
- 5 tablespoons oil
- 1 cup short grain rice, rinsed and soaked for 10 minutes
- Salt and black pepper to taste
- 2 cups lentil boil water
For tomatoes sauce:
- 5 tablespoons oil
- 4 cloves of minced garlic
- ½ cup white vinegar
- 500 grams peeled tomatoes,
- 1 cup water
- Salt and black pepper to taste
- ¼ teaspoon red chili pepper
- 1 teaspoon cumin
For serve:
- 1 cup elbow macaroni, cooked
- 1 cup of chickpeas, cooked
- Fried onion for garnish
Method:
To cook the lentil:
- Rinse the lentils and then boil with water over a slow fire for approximately 20 minutes
- Preserve 2 cups of the water to cook the rice
- Season with salt to taste
To cook the rice:
- In a medium pot, toast the vermicelli in oil until golden color, add the soaked/drained rice and cook for 2 minutes, season with salt and black pepper.
- Add lentil boiled water and bring to a boil, then lower the heat and simmer for 10 minutes. Add half quantity of boiled lentils on top and cook for 5 more minutes with a lid on.
To make tomato sauce:
- In a medium saucepan, heat the oil and then cook the garlic for 1 minute.
- Carefully add the vinegar and bring to the boil.
- Add the tomato, water and season with salt, black pepper, chili, and cumin.
- Bring to the boil, then lower the heat and simmer.
To assembling Kushari:
- Layer the ingredients to serve. Top with onions and serve with tomato sauce.
Serve for: 6
Prep time: 45 minutes
Cooking time: 60 minutes
Cuisine type: Egyptian, Recipe type: Meal, Difficulty: Easy
