Photo: Egyptian Lentils and Rice (Koushry) Recipe
Ingredients
For the lentils:
- 1 cup small lentils (French de Puy or black)
- 1 1/2 cups boiling water
For the rice:
- 2 1/4 cups boiling water
- 1/2 teaspoon salt
- 2 teaspoons butter
- 1 cup long grain rice
- 1 large onion, finely diced
- 2 tablespoons olive oil
- Salt and pepper
Directions
For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.
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By veenaprasad
Seattle, WA
on February 10, 2011
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Like the others, I feel this recipe misses many key ingredients. But perhaps it was written to be simpler? For an authentic version - the onion HAS to be fried separately. The chickpeas and elbow macaroni greatly add texture to the dish. And yes, no tomato / garlic sauce, no Koshary!
By rehamattya_12387697
san diego, 43
on February 03, 2010
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I am Egyptian and this meal does not even come close to Koushary. its missing A LOT of stuff. the different souses, Kamoon, vinegar mix. tomato. burnt onions to taste macaroni, i mean just so much. if you really want to eat real koushary at its best go as an Egyptian. its the first meal you eat when your born after milk of course. haha
By rania.khyreldee...
Alexandria, 39
on October 01, 2009
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it's never done with long grain rice it's always short grain egyptian rice
also with pasta and she'ryya (noodles also tomya which is a mixture of garlic and vinegar
this dish is only rice and lentils
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