Traditional Food Recipes! Your complete guide to traditional food and traditional recipes. Traditional Afghan, African, Amish, Asian, Cajun, Caribbean, Chinese, Croatian, Dutch, English, French, German, Austrian, Greek, Hungarian, Indian, Indonesian, Irish, Italian, Japanese, Jewish, Korean, Mennonite, Mexican, Middle Eastern, Native American, Oceanian, Pennsylvania Dutch, Philippine, Polish, Portuguese, Russian, Scandinavian, South American, Southwestern, Spanish, Swiss, Tex Mex, Thai, Ukrainian, Vietnamese and Welsh.
Kosheree (Egyptian Lentils)
1 cup lentils
2 fresh chile peppers
1 1/2 cups regular rice
1 1/2 cups tomato sauce
1 cup elbow macaroni
2 tablespoons vinegar
3 tablespoons oil
1 large onion
Place lentils in a saucepan and cover with water by 1 inch. Turn heat to high, bring to a boil, then simmer, covered, for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside.
Bring 3 cups of water to a boil, add rice; turn down to simmer for 20 minutes. Fluff up rice with a fork and add to lentils.
Boil 2 quarts of water; add elbow macaroni and cook until tender. Add to lentils.
In a small skillet add 1 tablespoon of oil and sauté finely chopped peppers for 2 minutes. Add the tomato sauce, 1/2 cup of water and the vinegar. Bring to a boil and simmer for 5 minutes.
In another skillet heat 2 tablespoons oil. Add onions and sauté until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all.
Serve immediately.
