TartQueen's Kitchen

Tabouleh (or Tabooly, Tabouley, Tabouly, Tabboole, Tabbouleh) is one of those ubiquitous Arabic dishes that has entered the Western diet along with Shish Kebabs, Baba Ghannouj, Hummous, and pita bread.  Few people really give any of these dishes much thought about where they originated, but what they do know is with the ever-popular Mediterranean Diet, these dishes have become almost de rigeur to the Western palate.

Tabouley did originate in the Middle East, namely Syria, and has been eaten since at least the Middle Ages (and quite likely further back than that).  The word tabouleh comes from the Arabic word taabil (توابل) meaning “seasoning”.  There are, of course, regional variations.  In  Iraq, Syria, Jordan, Lebanon, and Palestine, it is usually served as part of a meze (appetizer), with romaine lettuce. In Lebanon, cooks use more parsley than bulgur wheat in their dish. A Turkish variation of the dish is known as kısır, while a similar Armenian dish is known as eetch.

(some information from www.wikipedia.org)

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There are no real hard-and-fast rules to making tabouleh.  Every region, every household, has its own version.  The most common ingredients are:

Bulghur Wheat

Tomatoes

Cucumber

Parsley

Mint

Onion (yellow or green)

Lemon Juice

Olive Oil

Some of the variations include:

radishes

lettuce

couscous

garlic

oregano

thyme (za’atar)

I’ve also seen recipes that include:

olives

corn

cilantro

bell peppers

vinegar

For me, I like to stick to the classic preparation, with the inclusion of garlic.

The ingredients

So, in my tabouleh, I have (from l-r)

Mint, minced

Parsley, minced

Green Onions, sliced very thin

Cucumber, diced

Lemon juice, to taste

Tomatoes, seeded and diced

Garlic, minced

Olive Oil

Burghul Wheat, rinsed, soaked and drained

Salt to taste

A few notes on the ingredients:

1.  If you use cucumber, use either English (hothouse) or Persian cucumbers.  They have a lower water content and fewer seeds.  Plus, they don’t need peeling.  However, if you must use the standard cucumber, you will need to peel them (the skin is tough and usually waxed) and scoop out the seeds.  I cut mine into a roughly 1/4-inch dice.

2.  Tomatoes will need to be seeded and diced.  Unless you’re using cherry tomatoes.  Just cut them in halves and don’t worry about seeding them.

3.  The traditional parsley used in tabouleh (or any Arabic dish, for that matter) is curly.  However, if you have flat-leaf (Italian), that’s fine.  I happened to already have some on hand, so that’s what I used here.

4.  If you use green onions (scallions), use both the green and white parts.  If you use yellow onion, use a fine mince.  Don’t use red onion – the color will leach out.

5.  If you use garlic, make sure it is finely minced.  And, remember, raw garlic is powerful stuff.  Begin by using less than you think you should use.  Once the salad is finished, taste.  You want the garlic to compliment, not overpower.  Remember, you can always add, but you can’t take away.

The same can be said for any of the seasonings.

I don’t include any measurements in this recipe because, like I said before, there are no true hard-and-fast rules.

That being said, The ratio I prefer of bulgur-to-vegetables is about 1 cup (soaked) bulghur to 2 cups vegetables.

As for the bulghur, I like to use is a medium-coarse grind.  I prefer the chewiness of it, which is especially nice after the tabouleh has been sitting for a while, like overnight.

Bulgher Wheat.  It’s basically wheat that has been parboiled, dried, then cracked. It’s also known as “cracked wheat”.

There are four different grinds of bulghur:

#1: very fine – usually used in kibbeh

#2: fine – usually used in stuffings and tabouleh

#3: medium coarse – can be used in tabouleh, but is also used in soups and pilafs

#4: very coarse – usually used in pilafs, stews, and as a rice substitute

You will need to wash and soak the bulghur before adding it to the vegetables.  There is a lot of dust left on the bulghur during the manufacturing and packaging.  The best way to accomplish this is to place the bulghur in a fine sieve (or a colander lined with cheesecloth) and run it under cold water until the water runs clear.

Rinsing the bulgur.

Once you have rinsed it, transfer the bulghur to a large bowl and cover with water (about 1″ above the surface of the wheat).  Let the bulghur sit for at least 20 minutes (depending on the grind) or until it is al dente.  The wheat will increase in volume by 50% – 100%, again, depending on the grind.

Soaking the wheat.

While the wheat is soaking, prepare the vegetables & herbs and place them in a bowl large enough for you to mix in when all the ingredients are ready.

The vegetables and herbs ready to go.

When the wheat is ready (taste some to be sure it’s to your liking), drain it thoroughly in a fine sieve or colander lined with cheesecloth.  There shouldn’t be too much water left.  If there is very little water, you can simply squeeze the bulgher in your hands and add it to the vegetables.

The soaked bulghur. It’s hard to see in this photo, but there is a real difference in the volume. (Compare to the one above.)

Adding the bulghur to the vegetables and herbs.

Now, carefully mix together all of the ingredients until they are fully incorporated.  Add the olive oil, lemon, and salt to taste.  Mix again.  Taste again.  If you can, let the tabouleh sit for at least 30 minutes before serving.

Sahtein! سحتين

The real beauty of this dish is it can be served with anything or alone.  It can be served cold or at room temperature.  And, anyone can eat it – omnivore and vegan alike.

It will keep in the refrigerator for 3- 4 days.

Stuffed Grape Leaves. In Arabic, محشي ورق عنب, or, spelled phonetically, mishi waraq ‘einab.  It was another one of those dishes my sisters & I ate gleefully growing up.  When Mom would make stuffed grape leaves, it was cause for great rejoicing. Especially for Dad.

Many know the Greek word, Dolmas.  Dolma comes from the Turkish word “dolmak” meaning “to be stuffed”.  In Arabic, “mishi” means “stuffed”.  There are literally dozens of variations of stuffed grape leaves all over the Middle East, the Mediterranean, the Balkans, Central Europe, and Central Asia.

Probably the most common way to make the grape leaves is to cook them in an olive oil – lemon juice based-sauce.  However, the way I was taught to make grape leaves was the way my grandmother made them; with a tomato-based sauce.

I was talking to my mom about this one day.  She said the first time she ever ate grape leaves, the sauce was made from sour grapes.  She said it was awful.  The next time she had the dish, my dad had made it the way he preferred and the way his mother made them – with tomatoes.

I like to call it Palestinian-style.

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If you would like to make this dish vegetarian/vegan, substitute an equal amount of roasted eggplant for the meat, vegetable broth for the beef broth, and add 1/4 cup tomato paste to the stuffing (this will help the filling bind together).

If you would like to use brown rice in place of the white rice, be sure to add 20 – 30 minutes to the cooking time.

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The Ingredients

The spices clockwise from right: Cinnamon, Black Pepper, Allspice, Salt

The grape leaves. Be sure to rinse them thoroughly after removing them from the brine; otherwise, the end result will be like a salt lick.

1  jar grape leaves

1 lb. ground lamb or beef

2 c. long-grain white rice

2 tsp. salt, or to taste

1 tsp. ground black pepper, or to taste

2 tsp. allspice, or to taste

3/4 tsp. cinnamon, or to taste

Lamb shanks, lamb chops, or beef short ribs, optional

1 large can (22 oz.) whole tomatoes

2 c. beef broth

1.  Take a large saucepan or stockpot and place a rack on the bottom. If you don’t have a rack, use a steamer that sits in the saucepan. (I like to use my pasta pot with the insert.)  This is done not only to keep the grape leaves off the bottom to keep them from burning but to help steam the stuffed leaves as they’re cooking.

If you are using shanks, chops, or ribs, place them on the rack or steamer.  Set aside.

My dad always used chops or shanks in the bottom of the steamer. It adds a lot of flavor to the final dish. Plus, it’s an extra treat.

2.  Carefully take the grape leaves out of the jar (take care not to rip the leaves) and rinse thoroughly.  You want to be sure that the brine is rinsed off. Usually, you will need to separate the leaves when rinsing.  I’ll also fill a large bowl with water and let the leaves soak for a few minutes, then drain.  You want the water to be as clear as possible.

3.  Parboil the rice:  In a large saucepan, place the rice and cover it with 1″ of water.  Over high heat, bring the water to a boil, stirring frequently to keep the rice from sticking.

Parboiling the rice. Be sure to stir frequently to be sure it doesn’t stick to the bottom of the pot.

Boil the rice until it is about halfway cooked (take some rice out of the water and test it; it should be slightly chewy with a very crunchy center).  Drain the rice in a colander and set aside until it is cool enough to handle.

The finished rice. Let this sit until it’s cool enough to handle.

4.  In a large bowl, mix together the meat and rice (it’s best to use your hands for this).  Add the spices and mix thoroughly.

Starting to mix together the rice and meat. It’s best done with your hands.

After adding the spices. My mom says she knows when it’s seasoned right because of the smell. I’ve not yet mastered that skill.

To taste for seasoning, take a small amount of the mixture and place in a hot skillet to cook (the flavor will be closer to what the finished dish will taste like). Adjust the spices to your taste.

Cooking a small sample to taste for seasoning. I also consider this cook’s treat.

5.  Once you have finished mixing the filling, it’s time to stuff the leaves. Which I will explain in the following photos. (My husband took these photos across from me.  I rotated them so you could see them from my perspective. So, admittedly, they may look a little skewed. Apologies.)

The most important thing to remember is to not wrap the leaves too tight.  You want snug, but not tight.  The rice will continue to expand when the stuffed leaves are cooked.  If you wrap them too tight, they’ll burst.  Conversely, if you wrap them too loosely, they’ll fall apart.  A happy medium is preferred.

1. Cut off the stem with a sharp knife.

2. Lay the leaf flat with the vein (rough) side up facing you.

3. Take some of the stuffing (this was a large leaf, so I used about 2 tablespoons stuffing), press it together loosely into a sort of log shape. Please it on the bottom 1/3rd of the leaf.

4. Take one half of the bottom and fold it over the stuffing. ( I usually go right to left.)

5. Repeat with the other side. The stuffing should be covered.

6. Now, fold the sides over the filling.

7. Repeat with the other side.

8. Now, finish rolling the leaf until the stuffing is fully enclosed.

9. Done! Now, do this another 40 times or so.  You want to be sure that the amount of filling you use is proportional to the size of the leaf.

6.  As you make each roll, place it in the pot.  When you are about halfway through, crush a few of the tomatoes with your hands and lay them on the finished leaves.  Pour on some of the tomato juice. Finish stuffing the remaining leaves.   Crush the remaining tomatoes and place them on top.  Pour over the rest of the tomato juice and the beef broth.

The grape leaves in the pot ready to cook.

7.  Cover the pot and bring the liquid to boil over high heat.  Lower the heat to low, keep the pot covered, and cook until the rice and meat are cooked, about 30 – 45 minutes.  You’ll need to take one out to test.

8.  When the grape leaves are cooked, place a serving on a plate, carefully pull out one of the shanks or ribs, and spoon out some of the broth to pour over the leaves on the plate.  You can also have some yogurt and pita bread on the side.

Sahtein!

Admittedly, this is a dish that does take some time to put together.  But, the results are well worth it.

Sahtein!

As comfort foods go, Fasoulia was another one my sisters & I were rewarded with as we grew up.  It is a delightful stew consisting of (at least in the Palestinian tradition) of lamb, tomatoes, and green beans.

In fact, the word “fasoulia” in Arabic literally means “bean”.

Fasoulia is a dish that is found in several versions throughout the Middle East, Turkey, North & Sub-Saharan Africa, and southern Europe. There are versions that use white beans (Syria & Lebanon), red beans (Lebanon), with carrots (Ethiopia), and with olives and greens  (Greece).

The version I’m making is the one we grew up with (and the one I learned from my mom – who makes the best Fasoulia I’ve ever had, by the way).  It’s in the Palestinian style, with lots of tomatoes.

A few notes:

1.  You can make this dish vegetarian/vegan by simply omitting the meat and using vegetable broth.

2.  This dish is always served over rice.  I like to serve over saffron rice (because that was the way my sisters & I grew up eating it).  However, if you want to use plain white rice, or even brown rice (especially if you’re making the vegetarian version), go for it.

3.  If you don’t like or can’t find lamb, you can use beef.  Use chuck.  It’s meant for stewing and braising.

4.  Use regular, fresh green beans for this dish.  Don’t use frozen or haricot vert (French green beans).  They won’t hold up to the cooking time.

5.  This is generally served with browned pine nuts sprinkled over the top as garnish.  However, if you don’t want to go to the expense of or can’t find pine nuts, browned slivered almonds are an excellent substitute.

The Ingredients

The lamb. Be sure to trim it of most of the fat. Keep some, but get rid of any really large pieces.

The beans. Use regular green beans; not haricot vert or frozen. They won’t stand up to the cooking.

Clockwise from top: salt; black pepper; allspice

1 med. onion, finely chopped

2 lbs. lamb, trimmed and cut into 1″ cubes

2 lbs. green beans, trimmed and cut into 1″ to 1 1/2″ pieces

3 tbsp. olive oil or clarified butter

1 28-oz can whole tomatoes (try to buy without basil; if you do get basil, pick out the leaves)

1 tsp. salt

1 tsp. ground black pepper

1/2 tsp. allspice

2 c. beef or chicken broth

1.  In a large saucepan, heat the olive oil or butter over medium-high heat.  Add the meat and cook, in batches if needed,  until it is browned.

Browning the meat. If you get the bone, use it. It adds a lot of flavor.

2.  Add the onions to the saucepan and cook until they are softened, about 5 – 7 minutes.

Adding the onions.

3.  Add the beans and cook another 3 – 5 minutes.  Stir frequently.

And now for the beans.

4.  Add the tomatoes, spices, and broth.  Bring to a boil, then turn down the heat to medium-low.  Cook until the meat is tender, about 1 hour.  Taste for seasoning.

With the tomatoes, spices, and broth. And away we go.

5.  Serve with rice with a few browned pine nuts or slivered almonds on top.

Perfect meal for a cold night.

Sahtein!

In the final throws of winter in Central Texas, my mind continues to turn to heartier fare.  Sometimes, beans sound delicious.

Admittedly, beans are not a food I eat often.  I do like them, but it’s not a food that immediately springs to mind when I’m deciding what to make for dinner.  They should, though.  Beans are almost the perfect food.  They have high amounts of fiber and soluble fiber. (One cup of cooked beans providing between nine and 13 grams of fiber.)  Soluble fiber can help lower blood cholesterol. Beans are also high in protein, complex carbohydrates, folate, and iron.

Beans are one of the longest-cultivated plants. Broad beans (fava beans) were gathered in Afghanistan and the Himalayan foothills. They’ve been grown in Thailand since the early seventh millennium BCE.  They were buried with the dead in ancient Egypt. In the second millennium BC did cultivated, large-seeded broad beans appear in the Aegean, Iberia and transalpine Europe. In the Iliad (late-8th century) is a passing mention of beans and chickpeas cast on the threshing floor.

Beans were an important source of protein throughout Old and New World history, and still are today.

The oldest-known domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, and dated to around the second millennium BCE.

Most of the kinds commonly eaten fresh or dried, those of the genus Phaseolus, come originally from the Americas, being first seen by a European when Christopher Columbus, during his exploration, of what may have been the Bahamas, found them growing in fields. Five kinds of Phaseolus beans were domesticated by pre-Columbian peoples: common beans (Phaseolus vulgaris) grown from Chile to the northern part of what is now the United States, and lima and sieva beans (Phaseolus lunatus), as well as the less widely distributed teparies (Phaseolus acutifolius), scarlet runner beans (Phaseolus coccineus) and polyanthus beans (Phaseolus polyanthus). One especially famous use of beans by pre-Columbian people as far north as the Atlantic seaboard is the “Three Sisters” method of companion plant cultivation:

In the New World, many tribes would grow beans together with maize (corn), and squash. The corn would not be planted in rows as is done by European agriculture, but in a checkerboard/hex fashion across a field, in separate patches of one to six stalks each.

Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants, “bush beans” having been bred only more recently. The cornstalks would work as a trellis for the beans, and the beans would provide much-needed nitrogen for the corn.

Squash would be planted in the spaces between the patches of corn in the field. They would be provided slight shelter from the sun by the corn, would shade the soil and reduce evaporation, and would deter many animals from attacking the corn and beans because their coarse, hairy vines and broad, stiff leaves are difficult or uncomfortable for animals such as deer and raccoons to walk through, crows to land on, etc.

Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot).

Beans are a heliotropic plant, meaning that the leaves tilt throughout the day to face the sun. At nighttime, they go into a folded “sleep” position.

(Information from www.wikipedia.org)

The bean varieties I eat most often are pinto and black.  Hell, I’m in Texas.  It’s almost a requirement.  I’ve also enjoyed garbanzo, fava, navy, red kidney, and, my personal favorite, cannellini.

I’m not sure what it is about cannellini beans that I enjoy so much.  Perhaps it’s the slight sweetness to them.  They’re also very versatile. Like pretty much all beans.

Now, to the recipe.

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The recipe is presented as vegetarian.  I generally keep it that way.  However, if you would like to make the recipe vegan, cook the beans from dried and omit the Parmesan rinds.  If you would like to add some meat to the recipe, a little leftover chicken or diced pork would work well.

I do used canned beans in this recipe.  Beans are a foodstuff that cans well.  It’s also quick, convenient, and cheap.

This is most definitely a dish one can make after a day at work.  It also freezes well.

As for the Parmesan rinds: if you have a good cheese section in your grocery store or a specialty cheese shop that cuts Parmesan down from the wheel, ask them to save you some of the rinds.  Sometimes you’ll be charged a nominal amount, sometimes you’ll get them for free.  Keep them in the freezer.  They add a lot of flavor ro many soups and stews without imparting too much extra fat or cheese.

The Ingredients

The classic mirepoix. Equal parts carrot, onion, and celery.

2 cans cannellini beans, drained

1 med. carrot, diced

1 stalk celery, diced

1/2 c. yellow onion, minced

4 cl. garlic, minced

2 tbsp. olive oil

2 c. vegetable broth

1 tsp. dried sage

1/2 tsp. each salt and pepper, or to taste

Approx. 3 – 4 oz. Parmesan rinds (If they are large enough, you can leave them loose in the soup while cooking. Otherwise, wrap them in a cheesecloth for easy removal after cooking.)

Extra olive oil for serving

1.  In a medium saucepan, heat the olive oil over medium-high heat.  Add the vegetables (the mirepoix) and the garlic and saute until the vegetables begin to soften, about 5 minutes.

Sauteing the vegetables and garlic.

2.  Add the beans, sage, salt & pepper.  Saute another 2 – 3 minutes.

Adding the beans, sage, salt & pepper.

3.  Add the broth and rinds.  Bring the broth to a boil, then turn the heat down to medium-low.  Cook for 30 – 45 minutes, or until the soup begins to thicken. Stir occasionally to be sure the rinds don’t stick to the bottom.

Adding the broth and the rinds. 

4.  When the soup is done, taste for seasoning and adjust to your liking.  Remove as many of the rinds as you can before or as you serve. (The rinds are basically inedible.)  Drizzle some olive oil over the top of the soup if you like.

The finished soup.

I like to have a good hearty country-style bread to serve with the soup.

Enjoy!

When you mention the word “Koshari” ( كشرى) to an Egyptian, you will likely see someone with a blissful look in their eyes and a smile on their face.  It is regarded by nearly every Egyptian, as well as food historians and enthusiasts, as the National Dish of Egypt.  It’s a wonderful starch-fest of pasta, rice, lentils, and, sometimes, chick peas.  The addition of caramelized onions and a spicy, tangy tomato sauce complete the ensemble.

However, Koshari isn’t Egyptian in origin.  It is said to have come form the Indian dish “Kitchiri” (meaning a dish with rice & lentils) brought to Egypt by British Occupation troops in the late 19th – early 20th Century.  The British troops found the dish filling, delicious, and, most importantly, safe to eat.  The local inhabitants took a liking to this new dish and it became immensly popular.

Additonally, rice isn’t native to Egypt.  So, the Indian origin of the Koshari makes sense.  The Indians got rice from the Persians who most likely learned about it from the Chinese.  Rice wasn’t introduced into Egypt until approximately 1000 BCE. (It seems like a long time ago. But, in this part of the world, it’s a blip in time.) Also, the tomato sauce served with the dish is another Western addition.  Tomatoes & chiles are native to the Americas.  So, Koshari is a great example of what happens when cultures clash – in a good way.

Because it is a vegetarian/vegan dish, it is popular with Coptic Christians during Lent and other religious fast days.

This is a colorful description of how Koshari is served on the street and in the restaurants of Egypt:

“As the Koshary man scoops, he knocks his metal spoon against the sides of the bowls, making the Koshary symphony that you won’t hear elsewhere. When the Koshary man prepares an order of more than four the restaurant fills with sound as if it was a rehearsal for a concert. “The restaurants of Koshary are very noisy. One sits to eat while the Koshary man practices his drums in your ears.”

Abou Tarek, by the way, is the place to go.

(Some information from abissadacooks.blogspot.com; theegyptiancorner.blogspot.com; and, wikipedia.org)

Egypt!

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Now, on to the recipe.

I generally make this recipe with brown rice and whole wheat pasta.  The more traditional recipes are with white rice and regular flour pasta.  Use whatever you like.  Also, chick peas are completely optional.  I like to use them.

The ingredients

1 c. brown lentils, picked over and rinsed

1/2 c. pasta, like elbow, gemelli, penne, etc. (I like to use whole wheat)

1 c. rice (I like brown rice)

1 can garbanzos (chick peas), drained

3 lbs. onion, peeled and sliced thin (about 1/4″ thick)

1/2 c. olive oil

1 tsp. ground cumin

Sat & Pepper to taste

Stewed Tomato Sauce

2 tbsp. olive oil

1/2 c. onion, diced

4 cloves garlic, minced

1 15-oz can crushed tomatoes (I like Muir Glen Fire Roasted)

2 tsp. white vinegar

1/2 tsp. ground cumin

1/2 tsp. cayenne pepper

Salt & pepper to taste

1.  Cook the rice.  Bring 2 cups lightly salted water to a boil and add the rice.  Turn the heat down to low, cover the saucepan, and cook until the rice is done, about 40-50 minutes.  Remove the rice from the heat and set aside.

2.  Meanwhile, cook the lentils.  Bring 4 cups water to a boil and add the lentils.  Cook until the lentils are soft, about 25 – 30 minutes.  Drain and set aside.

3.  Cook the pasta.  Bring 4 c. salted water to a boil.  Add the pasta and stir until the water comes to boil again.  Cook the pasta according to the package directions.  Drain and set aside.

4.  Cook the onions.  This is actually is the longest part of the whole process, but for me anyway, is the best part.  The trick is to be patient when cooking the onions.  I cook them over medium-low to medium heat.  You can cook the onions as little or as much as you like, but the traditional way is to caramelize them.

Heat the olive oil over high heat.  Add the onions.  (I also like to add a teaspoon of salt.  It helps to release moisture from the onions and breaks them down a little faster.)  Turn the heat down to medium-low and cover with a piece of foil. (I find steaming the onions also helps with breaking them down.)  For the first 30 minutes, stir the onions occasionally, making sure you keep them covered.

Onions. The beginning. It’s amazing how much they’ll have cooked down at the end.

Keeping the onions covered. I like to cover them for the first 30 minutes of cooking. I find the steaming helps the onions to release their liquid and keeps them from overcooking too quickly. However, it’s up to you.

After 15 minutes. The onions are beginning to wilt.

After 30 minutes. They’re beginning to wilt and quite a bit of liquid has been released.

After 45 minutes. The onions are beginning to brown.

After 1 hour. The liquid is beginning to evaporate and the onions are soft and continuing to brown.

5.  Meanwhile, make the sauce.  Heat the olive oil over medium-high heat.  Add the onions and garlic and saute until the onions are soft.

Sauteing the onions and garlic.

6.  Add the tomatoes and lower the heat to low.  Cover and simmer the sauce for 20 minutes, stirring occasionally.

After adding the tomatoes.

7.  After 20 minutes, add in the cumin, cayenne, vinegar, and salt & pepper to taste.  Set aside until the Khoshari is done.

The finished sauce. It can be served warm or at room temperature.

8.  While the sauce is cooking, the onions will continue to caramelize.  At this point, you will need to begin keeping a closer eye on the onions and stirring them more frequently.

The onions after 1 hour 15 minutes. The browning will be accellerting quickly at this point. Keep a very close eye on the onions at this point.

Onions at 1 hour 30 minues. You can stop at this point if you like. However, I go a little further.

Onions at 1 hour 45 minutes. Perfect.

9.  Once the onions are done, remove them from the heat, take them out of the oil, drain, and spread out on paper towels.  Keep the oil.

Draining the onions. Amazing how much they shrink during cooking.

10.  In the reserved oil, heat the rice, pasta, lentils, and garbanzos over medium-high heat.  Add the cumin, salt and pepper to taste.

Reheating the rice, pasta, lentils, and garbanzos.

11.  Add in the onions and mix thoroughly.  Taste for seaoning and heat through.

Yumminess.

12.  Serve the Khoshari with the sauce on the side.  Or, on top if you like.

Dinner. A dinner that will fill you up.  And, despite the high oil content, it’s olive oil. Monounsaturated fat.

Enjoy! Sahtein!