Passport Day Food Series Continues With Columbian and Arab Foods!
by Mac Narahara, mn587
Issue date: 2/22/05 Section: Stern Scene
You can enjoy authentic Lebanese food at Byblos (200 E 39th Street). For a taste of other Arab national favorites, here is a representative sample provided by Stern's Arab bloc:
Egypt: KOSHARI
(Serves 8)
MAIN INGREDIENTS:
3 large sliced onions sliced
1 quart water
2 cups rice
2 teaspoons salt
1 1/2 cups brown lentils
8 ounces small macaroni
INSTRUCTIONS:
Sautee onions until brown. Drain on paper towels. Put 3 cups water in a pot with a few drops oil. Bring to a boil. Add rice and 1 teaspoon salt. After water returns to a boil, lower heat. Simmer until done. Wash lentils. Then boil until tender. Boil macaroni until tender. Drain.
SAUCE INGREDIENTS:
6 garlic cloves
2 tablespoons of white vinegar
1 can of tomato paste (6 oz)
2 teaspoons of cumin
3 chili pepper
INSTRUCTIONS:
Slice garlic. Sautee in small amount of oil. Add vinegar, tomato paste, remaining 1 teaspoon salt, cumin, remaining 1 cup of water, and chili pepper, if desired. Cook until mixture boils. Lower heat, Simmer until cooked.
To serve, layer rice, lentils, and macaroni. Spread sauce on top. Garnish with fried onions.
Jordan: DAWOOD PASHA
MAIN INGREDIENTS:
500 grams minced meat
2 pcs. potatoes (pealed and cubed)
2 spoons bread crumbs
2 spoons olive oil
1 small punch of parsley (cut finely)
1 medium size onion (cut finely)
1/2 tsp black pepper
1 tsp salt
INSTRUCTIONS:
Mix all above in a bowl and make small meat balls. Fry in hot oil until browning. Put on kitchen paper to get rid of extra oil.
SAUCE INGREDIENTS:
3 cups of water
1 cube of chicken stock
5 tablespoons of tomato paste
3 tablespoons ketchup
1/2 teaspoon black pepper
1 teaspoon salt
INSTRUCTIONS:
Boil the water in a pot. Add chicken stock, ketchup, tomato paste, salt and pepper and continue boiling for three more minutes. Add the meatballs and boil for 30 minutes. Add the cubed potatoes and boil for 15 minutes.
Egypt: KOSHARI
(Serves 8)
MAIN INGREDIENTS:
3 large sliced onions sliced
1 quart water
2 cups rice
2 teaspoons salt
1 1/2 cups brown lentils
8 ounces small macaroni
INSTRUCTIONS:
Sautee onions until brown. Drain on paper towels. Put 3 cups water in a pot with a few drops oil. Bring to a boil. Add rice and 1 teaspoon salt. After water returns to a boil, lower heat. Simmer until done. Wash lentils. Then boil until tender. Boil macaroni until tender. Drain.
SAUCE INGREDIENTS:
6 garlic cloves
2 tablespoons of white vinegar
1 can of tomato paste (6 oz)
2 teaspoons of cumin
3 chili pepper
INSTRUCTIONS:
Slice garlic. Sautee in small amount of oil. Add vinegar, tomato paste, remaining 1 teaspoon salt, cumin, remaining 1 cup of water, and chili pepper, if desired. Cook until mixture boils. Lower heat, Simmer until cooked.
To serve, layer rice, lentils, and macaroni. Spread sauce on top. Garnish with fried onions.
Jordan: DAWOOD PASHA
MAIN INGREDIENTS:
500 grams minced meat
2 pcs. potatoes (pealed and cubed)
2 spoons bread crumbs
2 spoons olive oil
1 small punch of parsley (cut finely)
1 medium size onion (cut finely)
1/2 tsp black pepper
1 tsp salt
INSTRUCTIONS:
Mix all above in a bowl and make small meat balls. Fry in hot oil until browning. Put on kitchen paper to get rid of extra oil.
SAUCE INGREDIENTS:
3 cups of water
1 cube of chicken stock
5 tablespoons of tomato paste
3 tablespoons ketchup
1/2 teaspoon black pepper
1 teaspoon salt
INSTRUCTIONS:
Boil the water in a pot. Add chicken stock, ketchup, tomato paste, salt and pepper and continue boiling for three more minutes. Add the meatballs and boil for 30 minutes. Add the cubed potatoes and boil for 15 minutes.