Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, egyptian koshari. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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! Koshary, koshari or kushari is one of the traditional Egyptian food.
Egyptian koshari is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Egyptian koshari is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook egyptian koshari using 30 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Egyptian koshari:
- Get For the Crispy onion toppings
- Take 1 large onion, sliced into thin rings
- Prepare Salt
- Get 1/3 cup all-purpose flour
- Take 1/2 cup cooking oil
- Make ready For tomato sauce
- Take Cooking oil
- Prepare 1 small onion, grated
- Prepare 4 garlic cloves, minced
- Prepare 1 tsp ground coriander
- Prepare 1/2 –1 tsp crushed red pepper flakes (optional)
- Take 1 (28 oz) can tomato sauce
- Prepare Salt and pepper
- Prepare 1 –2 tbsp distilled white vinegar
- Prepare For koshari
- Get 1 1/2 cup brown lentils, picked over and well-rinsed
- Make ready 1 1/2 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
- Make ready 1/2 tsp each salt and pepper
- Get 1/2 tsp coriander
- Get 2 cups elbow pasta
- Get Cooking oil
- Take Water
- Take 1 (15 oz) can chickpeas, rinsed, drained and warmed
- Make ready For vinegar sauce
- Prepare Half cup of vinegar
- Get 1/4 cup water
- Get 1 teaspoon cumin
- Take Salt and pepper
- Prepare I teaspoon chili powder
- Get 3 cloves Minced garlic
Koshari is the favorite dish of the Egyptians, whether it is tasted from a. Opinions often diverge in Egypt, but one thing almost every Egyptian concedes is that Koshari - a unique Egyptian medley of starches - reigns supreme. In this article, I will not only give you the Egyptian Koshari Recipe, but also some more background information, as well as where and how to get it in Egypt. Koshari (also spelled Koshary or Kushari) is the national dish of Egypt.
Steps to make Egyptian koshari:
- Make the crispy onion topping. - - 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).
- Make the Tomato Sauce. - - 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.
- Make the Koshari - - 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.
- For the vinegar sauce. Mix the half cup vinegar, 1/4 cup of water, cumin, garlic, chili powder, paprika. Mix it all together well
- Put it All Together! - 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, crispy onions and vinegar sauce separately. Enjoy
It's served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner. Street vendors serve the dish from carts to people eagerly waiting in line to eat this beloved and highly popular dish. 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.
So that is going to wrap this up for this special food egyptian koshari recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
