Baskets or kušari is a dish originating in Egypt, but it is also prepared in some regions with different ingredients (in Alexandria, for example, rice is added to a curry mixture to obtain a yellow color). Baskets also spread to other Arab countries, with grilled vegetables being added to some basic ingredients.
Only Večer Plus and Večer Premium plan subscribers can access the library of popular content you choose by clicking ❤ in the article.
We only allow voice listening to news for Večer Plus and Večer Premium plan subscribers.
20 days of snails or other short pasta
1 can of boiled chickpeas
1 can of cooked lentils (brown or green)
10 days of rice
1 large onion
3 dl thick tomato purée
2 bay leaves
1 cinnamon stick
onion frying oil
mixtures of pepper, ground chilli, ground red pepper, cumin, coriander and nutmeg (one teaspoon of each spice)
Cook the pasta and keep warm. Drain the chickpeas and lentils well. Cook the rice just before it is cooked, add half the spice mix, mix gently, remove from the heat and let the rice soak up all the water and absorb the flavor of the spices.
Heat a little oil in a frying pan and add the tomato puree, bay leaf, cinnamon stick and the remaining half of the spice mix. In moderate mode…