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