Mediterranean Kushari
Servings
1 serving
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Ingredients
- 11 oz. Recipe: Kushari Standard Base
- 2 oz. Recipe: Vegan Rice Pilaf
- 1 oz. Recipe: Grilled Balsamic Cremini Mushrooms
- 1 oz. Roasted Red Tomatoes
- 1 oz. Recipe: Labneh
- 2 oz. Spicy Feta Cheese Spread
- ¼ oz. Recipe: Crispy Chickpeas
- ¼ oz. GFS French Fried Onions
- ½ tsp. Markon Fresh Italian Parsley
Recipe Preparation
- Preheat a char-grill on high and keep a pot with simmering water on the stovetop fitted with a pasta colander/strainer. To order, drop into the colander 6 oz. of capellini and 3 oz. pipette pasta from the Kushari Standard Base recipe. Allow this to retherm quickly in the simmering water for about 30 seconds.
- Pull up the colander and allow all the water to drain.
- Add the pasta to a stainless steel bowl for plating.
- With cooked lentils and rice pilaf (from the Kushari Standard Base and Vegan Rice Pilaf recipes) at ambient temperature, add 1 oz. each of the black beluga and red lentils and 2 oz. of the rice pilaf to the pasta.
- Wearing gloves, carefully mix the ingredients. The black beluga lentils tend to smear under pressure.
- Retherm and caramelize a 1 oz. portion of mushrooms (from the Grilled Balsamic Cremini Mushrooms recipe) in the convection oven on a small sheet tray lined with parchment for about 5 minutes.
- In a bowl for plating, place a nest of the pasta and lentils down in the middle, leaving some space on the outside edge.
- Add the mushrooms and tomatoes to the bowl.
- With the labneh and the feta spread in separate pastry bags, pipe out rounds on top of the pasta/lentils and surrounding it.
- Garnish with crispy fried chickpeas, fried onions and chopped flat leaf parsley.
