Egyptian Rice With Spicy Tomato Sauce Recipes

KUSHARI - EGYPTIAN RICE, LENTILS, AND PASTA WITH SPICY TOMATO SAUCE

Steps:

• Clean the onions, cut them in half, then slice in thin half-circles.
• In a medium pan, heat oil to 350 degrees F. You want just enough oil to cover the onions, about 3 cups.
• Cook onions in oil, stirring occasionally. Keep an eye on the edges around the pan, that will darken too quickly first.
• When they are golden brown, lift them out with a slotted spoon and spread on a layer of napkins. Keep them spread out so they can stay crispy.
• Keep the onion oil - you'll use it in three other places in the Kushari.
• Simmer lentils in water until they are almost soft, about 20-25 minutes, then drain. You don't want to fully cook them at this point because they will be cooked further with the rice.
• In the same pan, heat 4 tablespoons onion oil. Sauté rice and cumin in oil about 30 seconds then add lentils, broth, salt, and 1 handful of the fried onions, smashed.
• Bring to a boil. After boiling, cover pan with lid, turn heat to low, and cook until rice is done, about 15 minutes. Turn off heat, let rest for 10 minutes, then fluff with fork. Keep covered until ready to use. Wrapped in a blanket, the rice will stay warm for several hours.
• Cook the ditalini in salted, boiling water until al dente. Drain.
• Toss with ¼ cup onion oil and salt to taste.
• Cover and keep warm until ready to use. Wrapped in a blanket, the pasta will stay warm for several hours.
• Sauté onion and green pepper in 2 tablespoons of the onion oil until they are soft.
• Add garlic, tomato, vinegar, bouillon cube, and salt to taste. Let simmer 10 minutes. Turn off heat. Keep warm until ready to use.
• Either layer the separate components in a big serving dish or in individual bowls. First a layer of the rice and lentils goes in. Then the pasta, sauce, and finally the fried onions.
• If you are using the optional chickpeas, add them on top of the sauce and before the onions.
• For the optional extra garlic vinegar sauce, see notes.

EGYPTIAN RICE WITH SPICY TOMATO SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Heat the oil & saute the onion but do not let it brown. Add the rice to the pan & cook for 2 minutes or until the rice becomes translucent.
• Place the rice, water, chicken stock, & spices in an ovenproof casserole dish. Cook uncovered for 20 minutes or until all the liquid is absorbed.
• Heat the tomato sauce & harissa in a pan, add salt & pepper if needed. Serve the rice mixed with the spicy tomato sauce.

THE PERFECT EGYPTIAN RICE WITH VERMICELLI

Steps:

• Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
• Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
• Bring water to a boil in a saucepan.
• Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

EGYPTIAN TOMATO SAUCE

Steps:

• Saute onions med heat until quite brown.
• add garlic and cook only a little.
• add tomato juice and sugar and cook 15-20mins.
• Add vinegar and seasoning and cook 2 -3 minutes.