Friday, August 7, 2009



3/4 cups brown or green lentils, washed
5 cups water or chicken broth
1/2 cup fideo vermicelli (lots of ppl actually use macaroni)
2 tbsp olive oil
1 cup rice
1 3/4 cups water or chicken broth


2 onions, slivered
2-4 tablespoons olive oil
Tomato sauce:
1 small onion, chopped
2 tbs olive oil
1 clove garlic, minced (ok I cheated, I usually put about 3)
1 can whole tomatoes (14-16 oz)
1 tsp vinegar
1/2 tsp cumin

Green Chili Vinaigrette (I only do this sometimes)

3 cloves garlic, crushed
1/4 tsp cumin
1/3 cup vinegar (recipe says wine vinegar but I only have white over here)
1/2 cup olive oil
2 serrano chilis, seeded and minced

1. Boil the lentils, covered in the salted water or broth until tender but
not sticky, about 1 1/4 hours. Drain any excess water
2. Brown the vermicelli in 2 tbsp olive oil and add the rice, stirring to
coat every grain. Pour on the 1 3/4 cups water with added salt (or broth),
cover, and simmer until tender, about 20 minutes or so (keep ur eye on it
though so it doesnt burn or form a big old crust) If using macaroni Id cook
it separate from the rice.
3. Meanwhile, slowly cook the slivered onions for the garnish in the 2-4 tbsp
olive oil until dark brown and crisp. Remove from the heat and set aside.
4. For the Tomato sauce, lightly sauté the chopped onion in 2 tbsp olive oil.
Add the garlic and cook for another minute. Whirl the tomatoes and vinegar
in a food processor or blender and add to the garlic and onions. Stir to
mix well, add cumin, season to taste with salt and pepper, and simmer,
covered for around 10-15 minutes.
5. Combine the vinaigrette ingredients separately
6. Turn the cooked rice and pasta into the lentils. If you feel that it
needs more cooking, sprinkle with a little water, cover ad simmer until its
all tender.
7. To serve, u can do a few different things. you can:
* mound the pilaf onto a platter and put the tomato sauce and vinaigrette
into separate small bowls to be spooned over each dish as desired.
*what I really do- I usually dont make the vinaigrette (most Egyptians dont
either) and I just pour the tomato sauce over the pilaf and mix it really
well. I usually have a nice plate of torshi (pickled veggies) on the side
8. Top with the crispy onions! YUM YUM


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