Kushari

Kushari, also koshary, kosheri or koshari is an Egyptian dish of rice, lentils, chickpeas and macaroni. Toppings include tomato sauce, garlic sauce and fried onion.

Kushari is a vegetarian dish that is very popular in Egypt. It is an inexpensive food served at roadside stalls and restaurants all over the country, some of which sell only kushari.

Ingredients

• 2 cups Lentils
• 1-2 cups Rice (cooked)
• 1-2 cups  macaroni
• ½ cup vegetable oil
• 1 minced or crushed garlic clove
• 1 hot chili pepper, cleaned and chopped (optional)
• 3-4 ripe tomatoes, chopped
• ½ cup water
• 2 tbsp vinegar
• salt (to taste)
• one Onion, cut in rings

Directions

1. Clean and rinse the lentils. Put the lentils In a large saucepan with enough water to cover the them,add salt if desired and bring it to a boil. Simmer over medium heat  stirring occasionally, until Lentils are tender and water is almost completely absorbed for 30 minutes. Add additional water if necessary.
2. Prepare sauce while Lentils are cooking: Heat oil in large skillet. Fry garlic and chili pepper for a few minutes. Add tomatoes, water, vinegar, and salt. Cook on high heat for a few minutes, then reduce heat and simmer.
3. While the Lentils and sauce are simmering: Heat remaining oil in another skillet. Fry the onions rings until they are deeply browned and crispy. When done, remove Onions from skillet and drain on absorbent paper or paper towels.
4. Cook the macaroni according to package directions, or until al dente.
5. When everything is done: Assemble each serving of kushari in a soup bowl: alternate layers of Lentils, rice, and macaroni, then top it all with the fried onions and tomato sauce. Serve with bottled hot chili pepper sauce (Optional)

 

Shiro Wat

Shiro wat, sometimes shiro wet, is a traditional Ethiopian Jewish pea stew.

Ingredients

• ½ cup chopped onion
• ¼ cup oil
• 2 spoons butter (optional)
• 4 spoon berberei (a spice mix with red pepper powder)
• 4 spoon shiro powder (made from different cereals and beans, typically split green peas)
• 2½ cups water

Directions

1. Take a medium-size cooking pan, add the onion and cook for 1 or 2 minutes.
2. Add the oil, and after 1 minute add berberei, then cook it for 4 or five minutes (use water if it tries to stick on the pan, and stir regularly).
3. Add 2½ cups of water.
4. When the water boils, add the shiro carefully stirring it in the pan; it should not make lumps. Then cook it for 5 minutes, stirring it regularly.
5. Finally, add salt and the butter, and after 2 or 3 minute remove it from the heat.

It can be served hot or cold with injera.

Notes, tips and variations

• Shiro powder can be bought from Ethiopian grocers.
• Alternatively, split green peas can be used. Just extend the simmering period until the peas are tender and fall apart.

Yaki nasu

Yaki nasu is one of the most popular traditional Japanese appetizers It is a popular summer food because eggplants are summer vegetable.

Ingredients

• 1 large (375g) aubergine (eggplant)
• vegetable oil
• 2 tablespoons miso
• 1.5 tablespoons sugar
• 2 tablespoons soup stock
• 1 teaspoon white sesame seeds

Directions

1. Wash the aubergine and cut it into 2.5cm lengthways slices.
2. Brush the cut surfaces with oil.
3. Grill 7 – 10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
4. In a small saucepan combine the miso, sugar and soup stock and cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil.
5. Pour the sauce mixture over the aubergine.
6. In a small frying pan toast the sesame seeds until they jump and sprinkle them over the aubergine.

Servings: 2 persons
Time: 15 mins

Horenso no Ohitashi

Its a common simple traditional side dish that tastes absolutely delicious, rich in flavor from being soaked in broth and soy sauce.

Ingredients:

• 1lb spinach
• pinch of salt
• 2 Tbsp soy sauce
• 5 tbsp of dashi soup stock (seaweed broth)
• 4 Tbsp katsuobushi (dried bonito flakes)

Directions

1. Wash the spinach thoroughly Boil lots of water in a large pot, add a pinch of salt.
2. Blanch the spinach by dunking in all the spinach and rotating quickly to ensure even blanching, do this for about a minute.
3. Drain and soak the spinach in cold water to cool Squeeze the excess water out of the spinach, bunch by bunch.
4. Mix the soy sauce and the dashi together in a bowl.
5. Put spinach in a serving bowl and pour mixture of soy sauce and dashi. Soak for 20 minutes. Garnish with a bit of roasted katsuobushi to enhance the flavor.

Serving Size: 4
Prep time: 10 minutes