By Aliaa Haroun
My name is Aliaa Haroun. I migrated to Australia in 1973, from Egypt. I have lived in the western suburbs of Melbourne for about 30 years.
I have three adult sons, all of whom are married, and I am blessed with five grandchildren. Family is very important to me, and I enjoy spending quality time with them.
In my free time, I enjoy participating in the community and spending quality time with family and friends. I value connecting with others, sharing experiences, and being involved in meaningful activities.
For the past six years, I have been part of the Wyndham Women’s Support Group, a welcoming community that feels like home. Here, women from diverse backgrounds come together to share stories and support each other in a warm and caring environment. I love participating in the variety of activities, from handcrafts and clothes alteration to gardening and cooking. The Group also organises exciting trips to new destinations, allowing us to explore, while forming deep bonds. Through this journey, I’ve gained practical skills, new-found confidence, and lasting friendships. The Wyndham Women’s Support Group empowers me to stay connected and engaged in a meaningful way.
And if you’d like more information about the group please email wyndwomens.sg18@gmail.com
Khoshari
Ingredients
- 1 cup brown lentils, well rinsed
- 1 cup medium grain rice
- ½ cup egg noodles
- 1 teaspoon cumin powder
- ½ teaspoon salt and pepper
- 1 can chickpeas, rinsed, drained, and warmed
- Small macaroni
- 1 onion
- 1 teaspoon vegetable stock powder
- Cooking oil
- Water
For the tomato sauce
- Cooking oil
- 5 garlic cloves, minced
- 1½ teaspoons crushed red pepper flakes
- 1 can tomato sauce
- Salt
- Pepper
- 1-2 teaspoons white vinegar
- 1 teaspoon cumin powder
For the crispy onion topping
- 1 large onion, sliced into thin rings
- 1/3rd cup flour
- ½ cup cooking oil
- Salt
Method
Make the tomato sauce
- In a saucepan, heat 1 tablespoon cooking oil.
- Add the minced garlic and cook on medium-high until the garlic turns golden.
- Add the white vinegar, salt, pepper, red pepper flakes, and the cumin powder.
- Stir in the tomato sauce.
- Bring to a simmer and cook until sauce thickens.
Make the crispy onion topping
- Sprinkle the onion-rings with salt, then toss them in the flour to coat. Shake off excess flour.
- In a large skillet, heat the cooking oil over medium-high heat, cook the onion-rings, stirring often until they turn a nice caramelized brown. Onion must be crispy, but not burned.
Make the Khoshari
- Heat 1 tablespoon of cooking oil on medium-high heat.
- Add the onion and stir until it turns golden.
- Add the rinsed lentils and water, and leave to boil for 10 minutes.
- Once the lentils are cooked, add the rice, stir well, then add the rest of the ingredients – the cumin, salt and pepper, the crushed red pepper flakes, and the stock and bring to a simmer.
Now make the pasta (the small macaroni)
- Add boiling water with a dash of salt and a little oil.
- Cook until the macaroni is al dente.
- Drain.
With the egg noodles
- Cook (fry) in 1 tablespoon of cooking oil, until it turns golden.
- Put it all together
To serve
- Fluff the rice and lentils with a fork, and transfer to a serving platter.
- Top with the small macaroni, the egg noodles, and the tomato sauce.
- Add the chickpeas.
- Finally, the Crispy Onions for garnish.
