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 Hello ladies and gents this is the Viking telling you that today we are talking about

Egyptian Koshary

This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory.

• Prep: 15 mins
• Cook: 1 hr 35 mins
• Total: 1 hr 50 mins
• Servings: 12
• Yield: 4 servings

Ingredient

• 1 tablespoon vegetable oil
• 2 cups uncooked white rice
• 3 cups water
• 1 teaspoon salt
• 1 (16 ounce) package uncooked elbow macaroni
• 1 cup beluga lentils, soaked in water
• ½ teaspoon salt
• 1 tablespoon vegetable oil
• 5 onions, minced
• 2 cloves garlic, minced
• 3 tablespoons distilled white vinegar
• 4 ripe tomatoes, diced
• ½ cup tomato paste
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 2 ½ teaspoons ground cumin
• ¼ teaspoon cayenne pepper

Directions

Step 1

Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.

Step 2

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.

Step 3

Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.

Step 4

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.

Step 5

Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.

Step 6

Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.

And as always have a chilled day from the Viking