Kusherie (Egyptian Rice and Lentils)

From: unspecified42

On Apr 15, 2008

This was easy, cheap, healthy, and delicious! Definitely adding it to my repetoire

From: damienducks

On Mar 22, 2008

I had this dish a lot when I was in Egypt, and I would give this recipe seven or eight stars if I could! It's very authentic tasting to me. As another reviewer noted, you often find macaroni in this dish as well as the rice and lentils, but I actually prefer it without the pasta--it's much lighter tasting to me. (OK, and I'm really not a fan of pasta!) Anyhow, I love lentils, and this recipe is a keeper. I did cut down a bit on the oil (used just 2 T. total), but I followed the recipe exactly for the rest. The sauce was flavorful and not overwhelming, and the directions for cooking the rice and lentils together resulted in perfect rice and lentils! I used a somewhat glutinous rice because I plan to make the leftovers into "meat" balls, but I think I'd have equal success with plain rice, too. Thanks for a fantastic simple healthy recipe!***Editing my review to add that I tried this again using half green lentils and half small red lentils, and I'd not recommend using the small red lentils--they just dissolved away (I think they cook slightly faster than the green or something). Still tasted fantastic, but wasn't as pretty as it had been!***

From: Epi-curious

On Oct 16, 2005

This is a good version of the Egyptian Kosheri dish, but I was surprised that it didn't include the traditional pasta. I know, it sounds insane to have rice, pasta, and lentils in one dish, but it's so much heartier and more delicious with the addition of the elbow maccaroni. It's also strange that the recipe calls for dried chilis rather than jalapeno or fresh chilis. And it's important to add fresh chopped parsley (flat leaf, not curly)to the dish for authentic taste. Egyptians use fresh herbs in everything. One break in tradition that we have started to do is add bits of cooked chicken to the dish. It's a great way to use some of that left over rotisserie chicken. I hope this is helpful to anyone interested in tweeking this dish.

From: Ms*Bindy

On Oct 10, 2005

This is tasty, healthy, and easy....what more can you ask? I must confess to a bit of a mishap on my part. After browning the lentils for 5 minutes, I had a very hot saucepan. When I added the boiling stock, there was quite a reaction...lentils popping and flying all over the place. I think I quickly boiled away a little too much of the stock, because as the rice and lentils cooked, I ended up with slighthly crunchy rice. I had not thought to add a little extra stock after the lentil popping experience I'm sure that if I had not let my pan get quite so hot, I would not have had this problem.