*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Ads iswid (brown lentils)
    1       c            Small macaroni noodles
    1       c            Short grain rice
    2       tb           Olive oil
    1       c            Tomato puree
                         -----TA'LEYA II-----
    2       lg           Onions
      1/4   c            Olive oil
    1                    Garlic clove (or more)
                         -- finely chopped
   This is classed as an 'oil' dish by Coptic Egyptians
   and is prepared during periods of fasting when animal
   products cannot be taken.  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.  This is the way they prepare it in
   Egypt anyway.
   Place lentils in a sieve and wash well under running
   water.  Place in a large pot and add 3 cups water and
   1 teaspoon salt.  Bring to the boil, then simmer for 1
   hour until tender but still intact.  Drain and keep
   Clean same pot and add 4 cups water.  Bring to the
   boil, add 2 teaspoons salt and the macaroni.  Stir
   constantly until water returns to the boil and cook,
   uncovered, for 15 minutes until tender.  Stir
   occasionally. Drain and keep aside.  Clean pot again
   and dry.
   Wash rice well in sieve under running water and drain.
   Heat oil in pot and fry rice over medium heat for 2-3
   minutes.  Add 2 cups water and 1 teaspoon salt and
   bring to the boil, stirring occasionally.  Cover and
   simmer over low heat for 15 minutes or until tender.
   Leave covered off the heat for 5 minutes for grains to
   Prepare the ta'leya (directions below), add tomato
   puree and bring to the boil.
   Add lentils and macaroni to cooked rice and toss
   together lightly with a fork.  Pour hot ta'leya and
   tomato mixture on top, toss again and cover pot.
   Leave over low heat for 10 minutes.  Serve hot.
   TA'LEYA: Halve peeled onions lengthwise then slice
   thinly to give semicircles.  Heat olive oil in a pan,
   add onions and fry over medium heat until golden
   brown.  Add garlic and cook a minute longer.
   Source: The Complete Middle East Cookbook, by Tess
   Mallos Typed for you by Karen Mintzias
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