Koshari Deluxe Food

EGYPTIAN KOSHARY

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.

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

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.

EGYPTIAN KOSHARI

Steps:

• For Lentils and Rice, heat oil in large pot over medium, add onion and cook, stirring, 5 minutes.
• Stir in salt, cumin and pepper and cook 1 minute.
• Add lentils and 2-1/2 cups water.
• Raise heat to high; bring to boil. Reduce heat to medium-high. Boil until lentils are three quarters cooked, about 15 minutes.
• Add rice and remaining 3 cups water and bring to boil.
• Reduce heat to low; cover and simmer 13 minutes or until rice is just cooked. (Don't overcook.).
• Remove from heat and let stand 5 minutes.
• Uncover; fluff with fork. (Makes about 9 cups.).
• Meanwhile, for Tomato Sauce, in medium saucepan, combine tomatoes, water, oil, vinegar, garlic, cumin, salt, chili and pepperand bring to boil over high heat.
• Cook, stirring and reducing heat as needed, until sauce thickens slightly, about 10 to 15 minutes. (Makes about 3 cups.).
• Meanwhile, heat large pot of salted water over high and add macaroni. Cook until al dente as per package instructions. Drain.
• To assemble, place portion of rice and lentils on plate.
• Top with portion of macaroni, then portion of tomato sauce.
• Garnish with onions. (Loosely, the dish should be 2/3 rice and lentils to 1/3 macaroni with a small amount of sauce and onions.).

EGYPTIAN KOSHARI

Steps:

• If you use dried chickpeas soak them overnight
• If you use dried lentils pre-boil them en dente (not fully cooked)
• Pre-cook the rice, and set aside.

EGYPTIAN KOSHARI

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.

KOSHARI RECIPE

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.

KOSHARY

Steps:

• Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
• Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
• Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
• Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.
• Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
• Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
• Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments.

KOSHARI

Steps:

• Cook the lentils in just over a litre of salted water.
• Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
• When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
• Cook the macaroni in a separate pot.
• Rinse and strain when done.
• Meanwhile, fry the onions and garlic in the oil until golden.
• Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
• You can now blitz the sauce in a food processor until smooth or just leave as is.
• Mix the lentils, rice and macaroni together in one pot.
• Place some of the lentil mixture on each plate and top with tomato sauce.
• Sprinkle with more hot chili powder or salt and pepper, if desired.

KOSHERI

Steps:

• fry garlic and chilli 2 mins
• add tomato, water, vinegar, salt and cumin and boil 20 mins
• remove, stir in coriander
• rinse lentils and boil 25 mins
• fry vermicelli in butter until brown then add rice until covered in butter then add stock, nutmeg, cinnamon, seasoning. Bring to boil and simmer 12 mins. Remove from heat and take lid off, cover with tea towel, put lid back on for 5 mins.
• saute onions in oil 20 mins until dark brown.
• mix most onions with other stuff
• serve with rest of onions and and tomato sauce on top

EGYPTIAN KOSHARI RECIPE

Steps:

• To begin making the Egyptian Koshari Recipe, first prepare the Baharat spice blend. To do this, dry roast the whole spices (excluding nutmeg) in a pan on medium heat, without burning them. Cool them down and then grind into a powder in a mixer or coffee grinder, along with ground cinnamon and nutmeg.
• Store in dry, airtight container and use as needed.
• Next, prepare the rice. To do this, warm some olive oil in a pan and add washed and drained rice to it. Saute the rice for 5 minutes and add the vegetable stock or water and bring it to boil.
• Then, cover the pan and cook on a low heat for 10-15 minutes or until rice is done.
• Meanwhile, wash and soak brown lentils in enough water. Cook them in a sauce pan, covered, for 30 minutes in a pan with garlic, cumin and bay leaf and 3 cups of water.
• Alternatively cook in pressure cooker for 3 whistles with the same ingredients.
• Once cooked, add salt and drain completely. Set aside until later use.
• Cook the macaroni/vermicelli as per packet instructions in a pot of water and set aside while you prepare the sauce.
• To make the sauce, place a pan on the heat and add some olive oil. When it is warm, add the garlic and onions and saute to cook on high heat for 4-5 minutes or until golden brown in color.
• Add the tomato puree, baharat mix, salt, pepper, chilli flakes and red wine vinegar. Cook, covered on medium heat for 15-20 minutes.
• Now that all the components are ready, let's assemble the Koshari.
• In a wide serving dish add cooked rice, lentils and macaroni/vermicelli. Toss well until combined.
• Serve it into individual bowls or plates, sprinkle some baharat masala over each serving and top with some spicy tomato sauce. Add some garbanzo beans and crispy fried onions.
• Serve Egyptian Koshari as a wholesome weeknight meal along with Light And Healthy Spinach Soup.

KOSHARI DELUXE

Steps:

• Prepare the tomato salsa and green chili vinaigrette first to allow them to marinate.
• TOMATO SALSA: lightly sautè the chopped onion in the olive oil on medium heat. Add the garlic and cook another minute to avoid burning.
• Place the mixture in a food processor or blender along with the tomatoes. Puree to desired consistency.
• Place the salsa mixture back in the pan. Stir in the cumin and season to taste with salt and pepper.
• Simmer, covered about 15 minutes. Set salsa aside to cool to room temperature.
• GREEN CHILI VINAIGRETTE: Combine all ingredients and stir well.
• KOSHARI: In a large pot of boiling salted water, cook the lentils until very tender. Drain well.
• Heat up the olive oil in a large pan on medium heat and brown the fideo vermicelli and rice, stirring well to coat with the oil. Reduce heat if necessary to avoid burning.
• Pour in 1 3/4 cups water (or vegie broth or chicken broth) and add salt to taste.
• Reduce heat, cover and simmer until tender for about 20 minutes.
• Meanwhile, cook the slivered onions in 2-4 tablespoons of olive oil until the onions are caramelized a dark golden brown and crisp. Remove from heat and set aside.
• To serve, place the rice/fideo vermicelli mixture on a large serving platter. Another option: the rice/fideo/lentils can be combined then arranged on the platter.
• Spoon the drained, cooked lentils around the rice. Top the rice with the caramelized onion and garnish with fresh chopped cilantro.
• Transfer the spicy tomato sauce and green chili vinaigrette into separate bowls.
• Each person spoons some of the spicy tomato sauce and green chili vinaigrette onto their serving of rice/lentils.
• Servings are estimated.