International Festival, Taste of Egypt

Allen Galloway, President of the Nationalities Council of Indiana, Neven Andrews and Mervat Awad tell you how you can experience a culture by sampling it's food.  At 2012 International Festival and will showcase Egyptian food as one of the many ethnic food choices at this year’s Festival.

West Pavilion - Indiana State Fairgrounds
Indianapolis, IN
Get Directions
WHEN:

SCHOOL HOURS:
Nov 15 ..... 10am - 2pm
Nov 16 ..... 10am - 2pm

GENERAL PUBLIC HOURS:
Nov 16 ..... 2pm - 9pm
Nov 17 ..... 10am - 9pm
Nov 18 ..... Noon - 6pm

Prep Time: 10 minutes
Cook Time: 45 minutes
Course: Main Dish
Cuisine: Egyptian
Servings: 4
Occasion: Any
Difficulty level: Intermediate

Ingredients

Koshary:

1 cup rice
2 cups elbow pasta
1 cup brown lentils
1 cup garbanzo beans
1 cup fried onion
3 tablespoons olive oil
2 teaspoon sea salt
7 cups water

Sauce:

1 teaspoon cumin
½ teaspoon salt
1 can (13oz) tomato sauce
½ teaspoon black pepper
½ teaspoon red pepper
½ teaspoon salt
1 tablespoon olive oil
1 tablespoon garlic, crushed

Directions:

1. Using 3 cups of water bring the pasta to a boil. Cook the pasta until al dente.
2. While the pasta is cooking, boil the brown lentils in a saucepan with 2 cups of water.
3. While both the pasta and lentil are cooking, cook the rice in 2 cups of water.
4. When the pasta reaches a boil, drain the water completely and set to the side.
5. In a large pan, warm the oil in a pan on medium heat.
6. When the oil begins to turn brown, add the garlic. When the garlic begins to turn golden, add the tomato sauce.
7. Add the black pepper, red pepper, salt, and cumin to the oil, garlic, and tomato sauce. Mix the ingredients together and let it cook for 5-10 minutes.
8. Serve with the pasta on the bottom, followed by the rice, lentils, garbanzo beans, sauce and finally the fried onions.