Koshari
Country: Egypt
Koshari is a traditional Egyptian dish characterized by a blend of simple and diverse ingredients that come together to create a rich and distinctive flavor. It is a beloved dish among Egyptians of all social classes and is considered a staple meal that can be enjoyed at any time of the day
Ingredients
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0.5 Kilogram
of rice
-
1 Cup
of Black Lentils
-
1 Cup
of Vermicelli
-
0.25 Kilogram
of spaghetti
-
0.25 Kilogram
of Ditalini
-
0.25 Kilogram
of Macaroni Penne
-
2 Piece
of onion
-
1 Tablespoon
of Flour
-
1 Tablespoon
of Starch
-
1 Cup
of oil
-
2 Tablespoon
of garlic
-
3 Cup
of tomato juice
-
1 Tablespoon
of Tomato paste
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0.25 Cup
of vinegar
-
1 Piece
of Lemon
-
1 Tablespoon
of Salt
-
1 Tablespoon
of Ground cumin
-
1 Tablespoon
of Dry coriander
-
1 Tablespoon
of Ground black pepper
-
1 Tablespoon
of Red Chilli Powder
-
1 Cup
of Chickpeas
Instructions
-
1
To prepare the pasta, boil the pasta in boiling water with a little salt and oil until it is cooked, then set it aside
-
2
To prepare the lentils, wash the black lentils thoroughly and boil them in water until they are cooked, about 20 minutes. Then, drain them and set them aside
-
3
To prepare the chickpeas, soak them in water for at least 4 hours, then boil them in water until they are cooked, about 30 minutes. Drain them and set them aside
-
4
To prepare the vermicelli rice, in a large pot, heat 2 tablespoons of oil, then add 1 cup of vermicelli pasta and stir well until it becomes slightly dark in color. Then, add 2 cups of rice and stir it with the pasta. Add about 3 cups of water and let it simmer until the rice is cooked
-
5
To prepare the sauce, heat 2 tablespoons of oil in a saucepan over medium heat. Add a tablespoon of minced garlic, a tablespoon of cumin, and a tablespoon of dried coriander. Then, add 3 cups of tomato juice and a tablespoon of tomato paste (optional). Add salt and black pepper to taste, and stir all the ingredients together. Let it simmer until it thickens
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6
To prepare the crispy fried onions, slice the onions thinly, then coat them with a tablespoon of flour and a tablespoon of cornstarch, and mix well. Fry them in hot oil, stirring until they turn golden brown in color
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7
To prepare the vinegar dip, mix a cup of hot water with a quarter cup of vinegar, the juice of one lemon, a tablespoon of minced garlic, a tablespoon of cumin, a tablespoon of dried coriander, and salt to taste. Stir all the ingredients together until well combined.
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8
To prepare the hot sauce, heat a tablespoon of oil in a small saucepan over medium heat. Add a tablespoon of hot chili sauce, or more according to your preference. Then, add 3 tablespoons of the prepared sauce and 2 tablespoons of the vinegar dip that was prepared earlier. Stir them well for about two minutes
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9
In a large serving dish, layer the rice, followed by the lentils and pasta. Then, pour the sauce over the layers and garnish with boiled chickpeas and crispy fried onions. Finally, drizzle the hot sauce and vinegar dip according to preference. Serve hot
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