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Kusherie (Egyptian Rice And Lentils)

beans, ceideburg, egyptian, rice

1 sauce:
1 in a saucepan,heat together:
3/4 cup (one 6 oz can) tomato paste
3 cup tomato juice, sauce or
1 pureed tomatoes
1 green pepper, chopped
1 chopped celery leaves
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cayenne pepper or cruched
1 chilis to taste
1 browned onions:
1 heat in small skillet:
2 tablespoon oil
1 saute over medium heat until
1 brown:
3 onions, sliced
4 cloves garlic, minced

Bring sauce to boiling, reduce heat and simmer 20-30 minutes. This came from a Carolyn Yoder in Cairo, Egypt and she notes that plain yogurt is served as a side dish. From: Ruth Haffly Date: 01 Mar 97 National Cooking Echo Ä

Yield: 1 servings

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