As Salaamu Alaikum and howdy all. Sr. Aneesah Tanya is also asking me how to make the spicy garlic vinegar thingy that goes over the top of the kushari. I think I better invite everyone over to her house so she can test it on us when she makes it :). I have no idea how they make it in Egypt, but heres what I do: I take 1/4c of olive oil and add to it at least half a head of garlic, six or eight cloves, that have been minced. Then I add a teaspoon of cumin SEEDS, not powder, and place on a warm burner (lowest heat or warm setting) and leave it for an hour or so to let the essence of the garlic and cumin permeate the oil. You can also add red pepper flakes for more kick. After this, you can then add the vinegar. I used apple cider vinegar and just add enough, at least a 3 to 1 ratio vs the oil, so 3/4 of a cup. It should be much more vinegary than oily. A dash of salt and thats it. I put mine in a mason jar with a lid, make it tight, and let it hang out for a few hours. Then I shake it up before use. Store in the fridge and pull out whenever needed. Now, you can use this for other stuff besides kushari. Im making meatloaf tonight and Ill have this and some of the leftover tomato sauce on the table for hubby to use. Bil hana wa shifaa!
Posted on: Fri, 02 Jan 2015 21:54:22 +0000
Trending Topics
Recently Viewed Topics
© 2015