1 c Ads iswid (brown lentils)
Water Salt 1 c Small macaroni noodles
1 c Short grain rice
2 tb Olive oil
1 c Tomato puree
———————————TA’LEYA II——————————— 2 lg Onions
1/4 c Olive oil
1 Garlic clove (or more)
— finely chopped This is classed as an ‘oil’ dish by Coptic Egyptians and is prepared during periods of fasting when animal products cannot be taken. You may cook the lentils, macaroni and rice simultaneously in 3 pots, or if, like me, you like to keep pots to a minimum, use the method given. This is the way they prepare it in Egypt anyway. Place lentils in a sieve and wash well under running water. Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but still intact. Drain and keep aside. Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender. Stir occasionally. Drain and keep aside. Clean pot again and dry. Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate. Prepare the ta’leya (directions below), add tomato puree and bring to the boil. Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot ta’leya and tomato mixture on top, toss again and cover pot. Leave over low heat for 10 minutes. Serve hot. TA’LEYA: Halve peeled onions lengthwise then slice thinly to give semicircles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer. Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias