Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the onions into small pieces ( I use the small electric food chopper and chop them in batches ) Reserve 1 tablespoon of the chopped onions for use later in the sauce. | 2. Heat the oil on med high heat, you want the oil to be very hot before putting in the onions. | 3. Add the onions in batches and fry until you get a deep brown (but not burned) color. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly. | 4. Drain them onto paper towels and set aside. | 5. Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. MEANWHILE: | 6. Boil the macaroni until done (about 10 min). | 7. Cook the rice in the chicken stock add salt if the broth is unsalted. | 8. Put them all together in the same pot and mix well. | 9. Make the sauce. | 10. In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute. | 11. Add 1 and ½ teaspoon sugar to the onion garlic mixture and mix well. | 12. Next, add one can 15 oz can tomato sauce. | 13. Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite. | 14. To serve, put the kusherie onto a plate and add a SMALL amount of sauce to the top. (A little goes a long way, and you can always add more according to taste) Sprinkle the whole thing liberally with the fried onions. Mix together and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1	cup		81.62	17.0478	6.8992	0.4235
garlic clove	1	quartered		-	-	-	-
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
onion	3			180.0	42.03	4.95	0.45
oil	1	cup		1795.8	0.0	0.574	203.93400000000003
elbow macaroni	6	ounces	uncooked	627.57	128.0448	22.4694	1.7784
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
salt				-	-	-	-
chicken stock vegetable				-	-	-	-
tomato sauce	1	can		-	-	-	-
lime juice	1	dash		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
yellow mustard	1	dash		-	-	-	-
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.