Dear Barb,
The following is a very good recipe that I learned from an Egyptian friend of mine. I hope it is what you are looking for!
KUSHARI
TOMATO SAUCE:
Fry 1 crushed clove of garlic in oil until light brown, add the puree from 3 tomatoes and 1/2 can of tomato paste and dry red pepper, black pepper, cumin, 1 Tbs. vinegar, and salt. Cook until thick.
GARLIC SAUCE:
Fry 3 crushed cloves of garlic in oil until light brown, then add some water from the boiled lentils, dry red pepper, cumin, 1 Tbs. vinegar, and salt. Cook for 10-15 minutes.
*Add drops of lemon juice to both sauces before serving
MACARONI:
Boil 1/3 cup of short macaroni pieces until they are al dente.
LENTILS:
In a large pot, bring water and salt to a boil, then add 1/2 cup orange lentils with skins on and cook until tender, 15-20 minutes.
ONIONS:
Chop 1 large onion into 1/2 rings and toss them in flour and salt. Fry them in deep oil until golden brown. Lay them out on absorbent paper.
RICE:
Fry 1/4 cup calrose rice in oil, until it becomes light brown. Add 1/2 cup angel hair pieces and fry until browned, then add 3/4 cup calrose rice and fry for 2-3 minutes, until it is dry. Then add 2 cups water and cover and cook until all of the water is absorbed.
TO SERVE:
Put the rice on a platter and make an indentation in the center for the lentils. Put the macaroni around the outside edge and sprinkle the onions on top of the macaroni. Serve with the 2 sauces separately on the side.
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