LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • 2 ½ cups of short grain rice.
  • 1 package 16 oz dry Pasta, preferably Ditalini or elbow.
  • 2 Tablespoon oil.
  • Salt and Pepper to taste.
  • subheading: For the Lentils:
  • 2 cups dry brown lentils.
  • Water to cover lentils.
  • 2 Tablespoons olive oil.
  • 1 medium onion chopped.
  • 1 can 16oz tomato sauce.
  • 1 teaspoon ground cumin.
  • Salt and pepper to taste.
  • subheading: For the Vermicelli :
  • ½ packet 15.87 oz Vermicelli.
  • 3 Tablespoon olive oil or butter.
  • 1 cup water.
  • Salt to taste.
  • subheading: For the Chickpeas:
  • 1 cup dry chickpeas.
  • ¼ teaspoon baking soda.
  • Water.
  • Or you can use a can of chickpeas.
  • subheading: For the tomato sauce:
  • 1 ½ teaspoon garlic crushed.
  • 2 Tablespoon olive oil.
  • ¼ cup white vinegar.*
  • 2 cans 16oz tomato sauce.
  • Salt to taste.
  • subheading: For the Cumin Sauce (Kamouneyah):
  • 1 teaspoon garlic crushed.
  • 1 Tablespoon ground cumin.
  • 2 Tablespoons olive oil.
  • ¼ cup water.
  • ¼ cup vinegar.
  • Salt.
  • subheading: For the fried onion:
  • 3 Large onions sliced.
  • Oil for frying.
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer