Koshari Egyptian Rice Lentils And Macaroni With Spicy Tomato Chile Sauce Food

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.

KUSHARI - EGYPTIAN RICE, LENTILS, AND PASTA WITH SPICY TOMATO SAUCE

Steps:

• Clean the onions, cut them in half, then slice in thin half-circles.
• In a medium pan, heat oil to 350 degrees F. You want just enough oil to cover the onions, about 3 cups.
• Cook onions in oil, stirring occasionally. Keep an eye on the edges around the pan, that will darken too quickly first.
• When they are golden brown, lift them out with a slotted spoon and spread on a layer of napkins. Keep them spread out so they can stay crispy.
• Keep the onion oil - you'll use it in three other places in the Kushari.
• Simmer lentils in water until they are almost soft, about 20-25 minutes, then drain. You don't want to fully cook them at this point because they will be cooked further with the rice.
• In the same pan, heat 4 tablespoons onion oil. Sauté rice and cumin in oil about 30 seconds then add lentils, broth, salt, and 1 handful of the fried onions, smashed.
• Bring to a boil. After boiling, cover pan with lid, turn heat to low, and cook until rice is done, about 15 minutes. Turn off heat, let rest for 10 minutes, then fluff with fork. Keep covered until ready to use. Wrapped in a blanket, the rice will stay warm for several hours.
• Cook the ditalini in salted, boiling water until al dente. Drain.
• Toss with ¼ cup onion oil and salt to taste.
• Cover and keep warm until ready to use. Wrapped in a blanket, the pasta will stay warm for several hours.
• Sauté onion and green pepper in 2 tablespoons of the onion oil until they are soft.
• Add garlic, tomato, vinegar, bouillon cube, and salt to taste. Let simmer 10 minutes. Turn off heat. Keep warm until ready to use.
• Either layer the separate components in a big serving dish or in individual bowls. First a layer of the rice and lentils goes in. Then the pasta, sauce, and finally the fried onions.
• If you are using the optional chickpeas, add them on top of the sauce and before the onions.
• For the optional extra garlic vinegar sauce, see notes.

KOSHARI - EGYPTIAN RICE, LENTILS & 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 chicken 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.
• 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.
• 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.

KOSHARI - LENTILS AND RICE WITH TOMATO SAUCE

Steps:

• Place lentils in saucepan with 4 cups of water and bring to a boil. Allow to simmer on low for 30 minutes, or until tender. Add rice to the lentils and cook for another 20 minutes or so, until rice is tender.
• Meanwhile, cook macaroni according to package directions to an al dente stage.
• Combine lentils, rice and macaroni in large pot.
• Saute onions and garlic in pan in olive oil until browned.
• Add tomato sauce to onions and garlic and heat until bubbling. Remove from heat.
• Place a serving of lentil mixture on a plate and cover with sauce. Sprinkle red pepper on top and serve.

EGYPTIAN KOSHARI RECIPE (THE BEST I'VE HAD)

Steps:

• Soak the dried lentils and dried chickpeas in water for 3 hours prior to making koshari.
• See note 3 if using canned chickpeas. Boil 1 cup of dried chickpeas until semi-cooked (about 45 minutes to an hour). Drain water.
• Add fresh water and 1/2 tbsp of cumin. Boil chickpeas a second time for another 30 minutes.
• Once chickpeas are cooked, squeeze 1/2 of a lime over chickpeas.
• Chop 2 medium onions into circles. Mix with flour and set aside for 30 minutes prior to frying.
• Fry in oil, preferrably sunflower oil. Using a frying spatula, remove the onions from the oil. Set onto a paper towel and set aside.
• Keep the sunflower oil to use some of it in other parts of the recipe.
• Blend 3 tomatoes, 1 bell pepper, 1/2 medium onion, and 3 garlic cloves in the food processor.
• If you would like a spicy sauce, add 1 spicy pepper.
• Add 1/2 tsp of ground cumin, 1/2 tsp of ground coriander, 1 tbsp of oil (from the fried onions), salt, and pepper. Add juice from 1 lime.
• Blend and set aside.
• Blend 1.5 medium onions in a food processor.
• In a high-rimmed stovetop pot, add 2 tbsp of oil (from the fried onions). Cook the onions on medium heat for about 15 minutes.
• Add the brown lentils (these will be about 2.25 cups after being soaked) and 3 cups of water. Bring to a boil. Boil for 5 minutes.
• Turn down heat to medium-low. Add 2 cups of dry rice and 1 more cup of water.
• Add salt and pepper. Mix the koshari rice and cover.
• Continue to cook on medium-low heat covered until the rice has finished cooking (about 12 minutes).
• Turn off the stove and allow the rice to rest covered for 5 minutes.
• Boil water and add about 1 tbsp of salt.
• Break the spaghetti pasta in half, then break the half again making quarter-size sections of spaghetti. Break about 15 spaghetti noodles at the same time.
• Add the spaghetti pasta and elbow pasta to the boiling water.
• Cook the pasta until desired firmness.
• Drain the pasta and set it aside.
• Blend 5 medium tomatoes in a blender. Strain tomatoes into a bowl.
• Fry 2 tbsp of oil (or ghee) with 1 tsp chili flakes (or chili powder) for 30 seconds then add 5 minced garlic cloves.
• Add 2 tbsp of tomato paste and 2 tbsp of vinegar for about 30 seconds before adding the blended tomatoes.
• Add 1 tsp of cumin, 1 tsp of coriander, 1 tsp of salt, 1/2 tsp sugar, and 1 tsp of ground pepper.
• Boil for about 10 minutes.

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.

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.