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1
You may cook the lentils, macaroni and rice simultaneously in 3 pots, or if, like me, you like to keep pots to a minimum, use the method given.
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2
This is the way they prepare it in Egypt anyway.
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3
Place lentils in a sieve and wash well under running water.
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4
Place in a large pot and add 3 cups water and 1 teaspoon salt.
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5
Bring to the boil, then simmer for 1 hour until tender but still intact.
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6
Drain and keep aside.
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7
Clean same pot and add 4 cups water.
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8
Bring to the boil, add 2 teaspoons salt and the macaroni.
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9
Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender.
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10
Stir occasionally.
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11
Drain and keep aside.
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12
Clean pot again and dry.
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13
Wash rice well in sieve under running water and drain.
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14
Heat oil in pot and fry rice over medium heat for 2 to 3 minutes.
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15
Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally.
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16
Cover and simmer over low heat for 15 minutes or until tender.
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17
Leave covered off the heat for 5 minutes for grains to separate.
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18
Prepare the ta'leya (directions below), add tomato puree and bring to the boil.
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19
Add lentils and macaroni to cooked rice and toss together lightly with a fork.
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20
Pour hot ta'leya and tomato mixture on top, toss again and cover pot.
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21
Leave over low heat for 10 minutes.
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22
Serve hot.
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23
TA'LEYA: Halve peeled onions lengthwise then slice thinly to give semicircles.
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24
Heat olive oil in a pan, add onions and fry over medium heat until golden brown.
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25
Add garlic and cook a minute longer.
