Koshari
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
10
Description
Egypt is calling! Koshari, a national mix of rice, lentils, and pasta — with tomato paste, vinegar, and spices.
Ingredients
- Long-Grain Rice - 7.1 oz
- Black Beluga Lentils - 7.1 oz
- Pasta (corkscrew) - 7.1 oz
- Garlic - 2 cloves
- Ground Cumin - 1 tablespoon
- Bay leaf - 1 piece
- Onion - 3 pieces
- Tomatoes - 10.6 oz
- Passata Tomato Sauce - 2 spoons
- Cardamom - to taste
- Chili Flakes - ¼ spoons
- Sugar - to taste
- 9% Vinegar - 1 tablespoon
- Olive Oil - 2 fl oz
- Vegetable Oil - 1 qt
- Salt - to taste
- Chickpea - 3.5 oz
Step by Step guide
Step 1
Slice the onion into thin strips, pat it dry, add a tablespoon of flour, and mix well.
Step 10
On a plate, first place the cooked pasta, then add the rice mixed with lentils. Drizzle with tomato sauce, and top with sautéed onions and chickpeas.
Step 2
Fry in a large amount of vegetable oil until golden brown.
Step 3
Place on a paper towel to absorb excess grease.
Step 4
In a pot, heat 2 tablespoons of olive oil.
Step 5
Sauté the rice for a couple of minutes, then add water, bring to a boil, and simmer on low heat with the lid on until cooked, about 15 minutes.
Step 6
Rinse the lentils under cold water, transfer them to a clean pot, and add 500 ml of water. Add crushed garlic, cumin seeds, and a bay leaf, then bring to a boil. Reduce the heat and simmer for 20-30 minutes, covered. Add salt and stir. If there is excess water, drain it.
Step 7
Cook the pasta according to the package instructions, adding salt.
Step 8
In another saucepan, heat vegetable oil and sauté the chopped onion for 5-7 minutes until it becomes translucent, then add the minced garlic.
Step 9
Then add the minced garlic, followed by the diced tomato, tomato paste, salt, sugar, black pepper, chili flakes, cumin, cardamom, and vinegar. Bring to a boil and simmer for 20 minutes.
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