Why, yes, it probably would. But sometimes cheesecake is supposed to be fattening; mashed potatoes need to be, well, just mashed potatoes; and kushary should be left as the simple, stick-to-your-ribs, working-class meal that it is.
Even on the night just before you go grocery shopping, you will be able to make kushary. Pasta, rice, lentils, tomato paste, onions – is this not a concise list of staples? I’ll admit, the current food shortages in Zimbabwe and recent multi-day power outages at my house have created some challenges for a food blogger. (Did I mention I haven’t had a dial tone at my house for a month and, yes, I use a modem?) All the more reason to keep it simple, be happy that your refrigerator is reasonably full (although where oh where can I find real butter?), and remember that food is for sustenance. When it tastes good, even better.
Rather than rewrite the recipes, here are the links:
Here for the kushary,
And here for dim’a musabika, the thin tomato sauce it must be made with.
I left my onions caramelized instead of crispy, mostly because I find the line between crispy and burnt very hard to master. And, yes, I did use ghee – I found an old container crammed into a dark recess of my fridge. The serving numbers are accurate – it fed my husband and me exactly three meals. Three good, simple, filling meals.