How about:
Black Lentil Risotto with Caramelised onions on a bed of fresh pasta Al-dente finished with a tomato-garlic sauce. [Description is copyrighted, 2007 - Don't snatch.]
"What's the most important element of cooking?"So the transformation begins with choosing a high quality grain rice and making fresh pasta.
"Ingredients"
- Chef!
I've got to have something to compare it with, right? As far as I know, the only purveyor of fine traditional egyptian (not lebanese) cuisine is Abu-El Sid. They've got Koshari, so I'm going to try theirs. If anyone can recommend another "fine egyptian food" restaurant, leave me a comment with their fone number and address.
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