EGYPTIAN KOSHARI
Koshary, koshari or kushari is one of the traditional Egyptian food. This dish is considered the national dish of Egypt and a very popular street food. Egyptian koshari recipe is one of the easy Egyptian recipes.
Provided by Amira
Categories Main Course
Time 1h30m
Number Of Ingredients 32
Steps:
- If you are using dry chickpeas, soak them in cold water overnight with 1/4 teaspoons baking soda.
- Cook Pasta in enough salty water according to package directions, drain then add 2 Tablespoon of oil and adjust seasoning. Mix everything together and set aside.
- Prepare rice as indicated on your package and set aside.
Nutrition Facts : Calories 563 kcal, Carbohydrate 98.8 g, Protein 15.6 g, Fat 14.8 g, SaturatedFat 1.7 g, Sodium 782.1 mg, Fiber 13.7 g, Sugar 7.5 g, UnsaturatedFat 10.4 g, ServingSize 1 serving
KOSHARI RECIPE
Koshari is a traditional Egyptian staple, mixing chick peas, pasta, fried onions, and zesty tomato sauce, served on top a bed of rice and brown lentils! Flavor packed and not to mention healthy!
Provided by The Mediterranean Dish
Categories Vegetarian
Time 1h22m
Number Of Ingredients 20
Steps:
- 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. Onions must be crispy, but not burned (15-20 minutes).
- In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
- Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
- Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
- Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
- Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
- Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
- Cover the chickpeas and warm in the microwave briefly before serving.
- To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.
Nutrition Facts : Calories 0 calories, Sugar 0 g, Sodium 0 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
EGYPTIAN KOSHARY
This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory.
Provided by suzan.s
Categories World Cuisine Recipes African North African Egyptian
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.
- Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
- Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
- Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 69.2 g, Fat 3.4 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 0.6 g, Sodium 677.2 mg, Sugar 4.8 g
KOSHARI (EGYPTIAN RICE, LENTILS AND MACARONI WITH SPICY TOMATO CHILE SAUCE)
Steps:
- Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
- Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.Cook the macaroni according to package instructions until al dente.Note: Prepare the rice, macaroni and lentils while the sauce is simmering and leave them covered in the pots to keep warm.
- To make sauce: Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
- To make the crispy onions, heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
- Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.
EGYPTIAN KOSHARI
Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish that is very good and cheap over here! Puree the sauce in a food processor if you like a smoother texture.
Provided by Liz York
Categories World Cuisine Recipes African North African Egyptian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
- Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
- In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.
Nutrition Facts : Calories 468.8 calories, Carbohydrate 80.7 g, Fat 7.9 g, Fiber 14.6 g, Protein 17.1 g, SaturatedFat 1.3 g, Sodium 186.5 mg, Sugar 7.4 g
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