Egyptian Cooking Class
Davis Arts Center

Born and raised in Egypt, Shayma Hassouna is a Muslim woman who is on a mission to find peace. Her father was a professor of plant pathology and a mother a genetic engineer, and together they raised Shayma to think for herself and to always be kind to others.

Today, Shayma and her family are active Muslim residents of Davis. Having moved to America 10 years ago, Shayma takes pride in demonstrating her Middle Eastern culture to others but believes that it's necessary to combine all cultures in order to have peace and understanding in a world filled with so many stereotypes.

With a desire to educate others about the ways and traditions of the Middle East, Shayma created "Reach Out and Touch: Exploring the Middle East," a 6 week class that is taught at the Davis Art Center. Each week, Shayma and students discuss superstitions, music, politics and the roles of women in Egypt. While one special class each semester is devoted entirely to cooking an authentic Middle Eastern dish.

Together the students learn that Middle Eastern Culture revolves around food and that love is expressed by the food and hospitality one shows towards guests.

Davis Arts Center
1919 F Street
Davis CA 95617
(530) 756-4100
www.davisartcenter.com

For more info on Muslims visit: www.pbs.org/wgbh/pages/frontline/shows/muslims

Recipe for Egyptian Koshari

Ingredients:

  • 2 cups rice
  • 2 cups salad macaroni
  • 2 cups brown lentils
  • 2 medium yellow onions, chopped
  • 1 cup oil (any kind) divided into 3 tablespoons, 2 tablespoons, and half a cup
  • 2 tablespoons cumin powder
  • 2 bouillon cubes (chicken or vegetable)
  • 1 can (16oz) tomato sauce
  • 4 cloves garlic, chopped
  • ¼ cup water
  • 3 tablespoons vinegar
  • salt and pepper to taste
  • ¼ teaspoon cayenne powder (optional)

Rice: This can be any type of unflavored rice. Cook rice according to package instructions then, set aside

Macaroni: Cook macaroni according to package instructions, but a little longer than al dente then, set aside

Lentils: Sautee ½ chopped onion in 3 tablespoons oil until deep golden, barely brown. Add 4 cups water, then 2 tablespoons cumin powder, 1 bouillon cube, and about 1 tablespoon salt. Add lentils and let cook until all water is absorbed. Check for the amount of water left and whether the lentils are done or not. Add water if needed.

Sauce: Sautee garlic in 2 tablespoons oil until you smell the aroma. Do not allow to brown. Garlic should be barely golden. Add tomato sauce. Add ¼ cup water and bouillon cube. Add salt and pepper to taste. Add cayenne powder if desired. Let cook on low-medium heat until sauce reduces to become almost the same consistency of the tomato sauce out of the can, or just a little thinner. Remove from heat and add 3 tablespoons vinegar and stir.

Fried Onions: In a frying pan, add ½ cup oil to the one and a half chopped onions and fry until dark brown and crispy. You want the onions almost burned (trust me on this one). This can be done by frying on low heat and occasionally stirring, or on high heat and constantly stirring the onions. The onions will shrink and become crisp. Remove onions from hot oil with a slotted spoon and drain on a paper towel. Do not crowd the fried onions, spread them on the paper towel to maintain their crispiness

How to assemble the dish: This description is for individual servings. If you prefer to have one big serving dish, use a big bowl. In a small individual soup bowl, fill one third with a layer of rice and press firmly. Fill the second layer of the bowl with lentils. Make sure the lentils are well drained, so that the moisture does not disturb your mold. Press firmly. Fill the bowl to the top with a layer of macaroni and press firmly. Invert the plate on which the koshari is to be served over the bowl and hold firmly. (Say a little prayer) and flip the plate and the mold upside down while holding both together. Remove the bowl and hope your little dome of koshari does not fall apart. You should have a little dome with a white top of rice, a middle brown belt of lentils, and a bottom of macaroni. Spoon tomato sauce on top of the dome mold and let sauce run down the sides of the mold. Sprinkle fried onions on top.

Enjoy