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Khorasan Kushari (Bob’s Red Mill Kamut recipe)

In Recipes on 12 May 2019 at 1:30 pm

So in my enthusiasm for new, by which I mean ancient, grains I got a bag of Bob’s Red Mill kamut which for some reason* is always written with a registered trademark symbol, as in Kamut® and after months of wondering what to make with it and thinking I would have to mill it and find a bread recipe I looked at the recipe on the packet. DUH! It was delicious.

So having long poured the kamut in a jar and actually using up the last of it yesterday I figured, it is time to throw out this empty packet that I have carefully retained on the kitchen counter all these months. Hence I am sharing it with all of you here, with only minor variation on my part. Recipes are meant to share after all. Plus it relieves my eyes from staring at the small print on the low-contrast black-on-tan format that Bob’s Red Mill opts to use on their package.

1 cup kamut berries

1 cup lentils

1 cup while grain macaroni (any small pasta will do, or even spaghetti if you break it into shorter pieces)

4 medium onions, thinly sliced

1/4 cup olive oil

4 cloves garlic, chopped

1 tsp ground cumin (see note below)

1/2 tsp red pepper flakes

29 oz canned tomato paste (yes this is what is printed on the label. I am just going to use tomatoes though.)

ground black pepper


I might come back and add their instructions but I think you get the idea. Anyway, I don’t keep ground spices for long periods of time, I generally grind them as I need them, sometimes grinding double so that I have some for next time. But here’s the thing. I am never grinding just one spice, e.g. cumin seed. Black pepper maybe since it comes in its own built-in grinding jar. But if I am grinding cumin, I am going to go ahead and add coriander, black pepper, clove, cinnamon, bay leaf … and if I have it even star anise and mace, which I recently discovered. This happens to be exactly the powder mix I have on hand right now, having used it with black beans I made last week. If you make garam masala you will notice that these are pretty much the same ingredients. I am not saying that you should just use garam masala in this recipe. Why would I say a thing like that?

Okay I am off to make it now, will see about adding pictures if I am so conscientious.

Okay we can find the reason explained here in this article with a punny title:

Marketing Organic Pasta from Big Sandy to Rome: It’s a Long Kamut®

Gary W. BresterBrenna GrantMichael A. BolandApplied Economic Perspectives and Policy, Volume 31, Issue 2, Summer 2009, Pages 359–369, 01 June 2009

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