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 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
KOSHARY
Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it. Filling and healthy, come see Egypt's most famous dish! Instead of French-fried onions, I use my black pepper onion rings on here. I also caramelize about 4 large onions in butter and brown sugar for about 45 minutes and have both kinds of onion on there. It really makes it over the top, but a little too much to call it the real street food of Egypt, more like the home-style kind. I hope you enjoy!
Provided by nooney
Categories World Cuisine Recipes African North African Egyptian
Time 1h20m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 84 g, Cholesterol 4.1 mg, Fat 10.4 g, Fiber 12.7 g, Protein 17.6 g, SaturatedFat 3 g, Sodium 796.7 mg, Sugar 3.8 g
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
KOUSHARY
I have not tried this side dish yet but I am longing to do so . The recipe was in Sunday Life. Apparently koushary is commonly sold as street food in Egypt and often includes tomato and lentils.
Provided by katew
Categories Egyptian
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil over medium heat in saucepan.
- Add vermicelli and cook for 3 - 5 minutes until coated with oil.
- Add rice and salt and stir to coat with oil.
- Add boiling water and cover.
- Cook 15 - 20 minutes, stir occasionally.
- Add more water if need be.
- Stir through butter.
- Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 541.1, Fat 23.3, SaturatedFat 10, Cholesterol 35.6, Sodium 298.7, Carbohydrate 74.4, Fiber 3.4, Sugar 1, Protein 8.5
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