Friday, April 19, 2013

Kusheri, Kosheri, Kushari, Koshary, or Koshari

Don't all fall over with two posts in one week and a food one at that!

My little sister, Judy, recently spent 3 weeks touring Egypt. I was more interested in what foods she ate while there, instead of the pictures of her holding a cobra (yeah, defanged so they told her) or riding a camel or of the many tombs!

My siblings (all live in Vermont) and have dinner together every Wednesday evening, each taking turns doing the cooking, so on her turn, Judy, made a typical  Egyptian meal for my other two siblings...the main dish was her version of kusheri with meatballs. I, of course, had to have the sisters and I cook without recipes, mostly by taste and not actual measurements. She gave me approximate measurements for this dish. 

I finally made this for dinner. It was delicious and will definitely be part of our regular meals! Thanks for sharing your recipe, Judy!

Warning: This meal takes quite a bit of time and dirties many pots and pans! You have to cook each of the 6 layers separately, plus the meatballs. The next time I make this I will do the onions, meatballs/sauce the day before. I don't think it will take anything away by doing them the day before.

I layered mine in large ramekins, 1½ cup size, then unmolded them.
I started with carmelized onions, then broken vermicelli, garbanzo beans, lentils, Israeli couscous and lastly brown rice. Judy used ditalini, but I didn't have any so I used the couscous in it's place. I browned the vermicelli in butter/olive oil before cooking it. I used chicken broth to cook everything in instead of water.

I made enough of each ingredient to have for a main dish, plus enough for a small lunch. The caramelized onions take the longest, so you can do them first or even the day before.

1# lean ground beef
2 eggs
¼ cup dried minced onion
½ cup panko 
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
¼ ground nutmeg

Mix all together, form into balls, bake 45 minutes at 375°.

While the meatballs are baking, get the tomato sauce going.

Tomato Sauce
1 can crushed tomatoes ( I used 1 can diced fire-roasted tomatoes)
1 can tomato sauce
1 large onion diced and sautéed
1 green pepper diced sautéed
1 clove garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chipotle powder
1 teaspoon celery salt
½ teaspoon ground black pepper.

Combine all and simmer for at least half an hour. I added the meatballs and simmered for about an hour.
Serve the sauce over the layered pasta/bean/rice/caramelized onions. 

After looking this dish up, it seems to be somewhat like Indian curries, everyone has their own version...this one is a winner! 

I will join 
Foodie Friday/Rattlebridge Farm
Festive Friday/The Home Girl
Seasonal Sundays/The Tablescaper


Debbie@Mountain Breaths said...

I've never had an Egyptian meal, but I am adventurous. I'll give this a whirl sometime. What did you serve with it?

Pattie T. said...

Wow, that is some recipe! It looks delicious and most unique, but as you mentioned, lots of work. This was a fun blog post. I love the camel pictures.

bj said...

First off, your camel-riding sis is cute as she can be.:)

hmmm, what an interesting dish...looks delicious.

~ ~ Ahrisha ~ ~ said...

Hi Sweetie.
Your sister is so lucky to travel to a dream place of mine. The recipe looks exotic and yummy I may just give it a whirl.
~ ~Ahrisha~ ~

Anonymous said...

As usual, you made the Kusheri look much better than when I made it! But, the bottom line is that it's delicious no matter how "fancy" you make it look......
Your "little?" sister!

xinex said...

The food looks so pretty and delicious, Marigene. Love the pictures taken in Egypt...Christine

ellen b. said...

Oh my how delicious this food looks to me. I love that your siblings get together regularly and share a meal. How very special that is!!

Donna Wilkes said...

This sounds and looks delicious. definitely a recipe to pin and keep for future use.

a quiet life said...

How exotic. We were just saying today how Egyptian tourism plummeted, your sister is very adventerous~

a quiet life said...

How exotic. We were just saying today how Egyptian tourism plummeted, your sister is very adventerous~

a quiet life said...

How exotic. We were just saying today how Egyptian tourism plummeted, your sister is very adventerous~

Yvonne @ StoneGable said...

Riding a camel is on my bucket list! WHat fun!!!! She is a brave one to travel to Egypt when there is so much unrest!
What a beautifully exotic dish! Yummy! Now if I could only pronounce it!

20 North Ora said...

Your sister sounds like fun. The recipe sounds a little complicated for me but sounds really good!


kitty said...

What a darling sister, Marigene, and so adventuresome!! What fun that your siblings get together to cook and share a meal. The dish sounds incredible and so pretty all stacked with the layers. I'd be like you and want to know about the food, too!!

Rosemary and Thyme said...

What wonderful pictures Marigene. How nice that your siblings cook for each other every week. The recipes are well presented and very exotic.

Kathleen said...

Very adventurous, both the trip and the recipe. It looks very interesting! Can I sub jelly beans? :)

SavoringTime in the Kitchen said...

Great pictures of your sister, Marigene! What a fun adventure it must have been for her. I love Egyptian history!

I think I would enjoy the caramelized onion layered part even on it's own! I love Israeli coucous - great idea to use it instead of ditalini.

Cheryl said...

Whoa... that looks like it took a lot of time! Looks yummy!!!

Anonymous said...

hi Marigene, I must say I am speechless! First of all, you had me at camel! What a photo and your little sister! What a character! What an adventurer! Holy cow! The food looks amazing too, great post, really enjoyed it,

Designs By Pinky said...

I will save this and if I EVER have time to cook a real meal again I will try it!!!! Thanks for sharing the info. XO, pinky

The Tablescaper said...

It does look like a lot of work. But sometimes exotic things are.

Wonderful to have you be a part of Seasonal Sundays.

- The Tablescaper

Pat Cantwell said...

That is one impressive dish, dear friend!!!
Love, LOVE, L O V E the photos of your glad she didn't show one of the Cobra!!!YIKES!!!
Thanks for sharing!!!

Laurie Ritchey said...

Oh my! What a brave sister. I couldn't even look at a snake, much less hold one. Yikes! OK, you lost me at "use a lot of pots and pans". I can use a lot of pots and pans for a simple meal. I probably don't even own enough to make this. It does sound and look delicious though. laurie

Tammy @ A Walk in the Countryside said...

I've always wanted to go to Eygpt but holding a cobra is out of the question for me, regardless of if it's defanged or not! It looks like an interesting dish! Thanks for sharing!

Salmagundi said...

Interesting recipe, but afraid I'm not an adventurous cook. Enjoyed reading about yours, however!! Sally

Lynne (lynnesgiftsfromtheheart) said...

Oh my goodness, what an adventure she had. That is one fine looking recipe. Love the camel's. fondly ~lynne~