Eat Like an Egyptian

The official National Dish of Egypt, kosheri, is so popular hundreds of restaurants throughout the country serve nothing else on their menus. One simply enters an eatery, sits down at a table with a pitcher of water to cool the often fiery flavors, and garnishes the one-dish meal as chosen - fried onions, garlic marinated in vinegar and various pickles are the most common condiments eaten with kosheri. We like to follow this hearty protein combo with a glass or two of sweet mint tea.

Below you will find our quick and basic version, and further below, a "pickle" recipe always well received at Cafe Drake - with or without kosheri.

1. Season a large can of plain tomato sauce over a low flame with a bit of each of the following powdered spices: cinnamon, cloves, cumin and coriander. Season to taste with salt, pepper and a teaspoon of sugar. Set aside.


2. Boil 1 lb. of elbow macaroni until tender; drain and keep warm.


3. Quickly, heat 2 cans of cooked lentils until hot and adjust seasoning as desired.


4. Place a mound of drained macaroni on a plate, top generously with the tomato sauce, add a few tablespoons of lentils atop the sauce and crown this tower with browned onions (fried in olive oil till quite dark).


5. Finally, place a teaspoon of garlic - chopped and marinated in red wine vinegar for an hour or so - on top.


6. Serve with steamed vegetables or, ideally, the turnip pickles in the recipe below.

QUICK TURNIP PICKLES

These will perk up couscous and all other grain or bean entrees as well.

2 medium turnips, peeled / 1/2 t. salt / 1 T. lime juice / 1/4 t. cumin / 1/2 t. cayenne pepper

1. Slice turnips very thinly, then cut slices in half.


2. Toss in a bowl with salt and lime juice and marinate for several hours at room temperature.


3. Shortly before serving, add spices and adjust salt if needed.