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Hamada's Authentic Egyptian Kusherie

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)219.7921
Protein (g)64.2408
Carbohydrates (g)474.1627
Energy (kCal)4080.588
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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.



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