Egyptian Koshari Recipe:

The national dish of Egypt is koshari, often written Kushari.On top of a bed of rice and brown lentils, the classic Egyptian Koshari Recipe is served. It combines chickpeas, pasta, fried onions, and tangy tomato sauce. flavorful, not to mention nutritious.

What is Koshari?

Using koshari is yet another clever technique to finish off pantry staples. It has a connection to the Mujadara of the Middle East. In a nutshell, it is a filling bowl made with staple pantry ingredients including rice, seasoned lentils, chickpeas, and small noodles. Vinegar-infused tomato sauce is drizzled over everything (which is quite delicious, by the way). Then, wait for it, delectable, crispy, thin-cut fried onion rings are placed on top.

The components of this koshari recipe are all rather easy to create, but the preparation process takes some time. Despite seeming modest, the comfort food from Egypt has a remarkable depth and texture. You’ll want to return for more because of it!

What Should You Serve with Koshari?

At home, koshari is served family-style with extra tomato sauce and crunchy onion rings to pass! I usually serve a side of this easy three-ingredient Mediterranean salad, which is only tossed with olive oil and lemon juice, to round out the dinner.

INGREDIENTS:

Topping with Crispy Onion:

• one large onion, thinly sliced
• Salt
• one-third cup all-purpose flour
• Cooking oil 

Aloo gosht

For tomato sauce:

• 1/2 cup frying fluid
• One small onion, grated
• four minced garlic cloves
• Ground coriander, 1 teaspoon
• 12 to 1 teaspoon of red pepper flakes
• 28-ounce can of tomato sauce
• Pepper and salt

For Koshari:

• use 1-2 tablespoons of distilled white vinegar.
• 1 1/2 cups well-rinsed, sorted brown lentils
• Medium-grain rice, 1 1/2 cups, rinsed, soaked in water for 15 minutes, drained
• pepper, 1/2 teaspoon
• Coriander, 1/2 tsp.
• Pasta elbow, two cups
• frying fluid
• Water
• 1 15-oz can of rinsed, drained, and reheated chickpeas

Instructions:

The crispy onion topping should be made:

After salting, coat the onion rings in the flour to prevent them from sticking. Shake off any extra flour.

Stirring often, sauté the onion rings in a large skillet with the cooking oil over medium-high heat until they are nicely caramelized. Ensure that the onions are crisp but not burnt (15-20 minutes).

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Make the tomato sauce:

• 1 tablespoon of cooking oil is warmed in a pan. Add the shredded onion and raise the heat to high, cooking the onion until it turns translucent gold (do not brown). Now, incorporate the garlic, coriander, and red pepper flakes, if using, and cook for a moment or two until aromatic (30-45 seconds more).
• Add the salt and tomato sauce and stir. Cook until the sauce thickens after bringing to a simmer (15 minutes or so).
• Reduce the heat to low and stir in the distilled white vinegar. Up until serving time, cover and keep warm.

Make the Koshari:

• Launder the lentils. Using high heat in a medium pot or saucepan, bring lentils and 4 cups of water to a boil. Cook the lentils until they are just tender on low heat (15-17 minutes). Remove from water, then salt to taste. They should only  partially cooked and still have some crunch because they must complete cooking with the rice.
• The rice is up next. Remove the rice from its soaking solution. Over medium-high heat, combine the rice and lentils that have been partially cooked with 1 tablespoon of cooking oil, salt, pepper, and coriander. While stirring frequently, cook for 3 minutes. Approximately 3 cups of warm water should be added to cover the rice and lentil mixture by 1 and a half inches. When brought to a boil, the water should slightly diminish. Now, cover the pan and continue cooking until all the liquid has been absorbed and the rice and lentils are thoroughly cooked (about 20 minutes). For around five minutes, keep covered and unaltered.
• Now, prepare the spaghetti. Add the elbow pasta to boiling water with a dash of salt and some oil, as directed on the pasta package, to prepare the rice and lentils. Pasta should be al dente after cooking. Drain.
• Before serving, cover the chickpeas and microwave them for a brief period of time.

Combine everything!

Rice and lentils should be fluffed with a fork and transferred to a serving tray before serving. Top with the elbow pasta, half the tomato sauce, then the chickpeas, and for garnish, half the fried onions. Pass the remaining sauce and crispy onions individually as you serve.

 

Prep Time: 15 minutes

Cook Time: 1 hours 7 minutes

Category: Vegetarian

Cuisine:     Egyptian

Source: themediterraneandish