Recipe: Appetizing Egyptian koshari

Egyptian koshari. Koshari Recipe: Egyptian comfort bowl of lentils, rice, chickpeas, with a special tomato sauce and savory crispy onions on top! Egyptian koshari recipe is one of the easy Egyptian recipes. See more of Egypt famous food.

Egyptian koshari It may be prepared at home and is also served at roadside stalls and restaurants all over Egypt. This is a vegetarian dish that consists of. Koshari is the ultimate Egyptian comfort food. You can have Egyptian koshari using 30 ingredients and 9 steps. Here is how you cook it.

Ingredients of Egyptian koshari

  1. Prepare of For the Crispy onion toppings.
  2. Prepare 1 of large onion, sliced into thin rings.
  3. It’s of Salt.
  4. Prepare 1/3 cup of all-purpose flour.
  5. Prepare 1/2 cup of cooking oil.
  6. It’s of For tomato sauce.
  7. Prepare of Cooking oil.
  8. Prepare 1 of small onion, grated.
  9. You need 4 of garlic cloves, minced.
  10. Prepare 1 tsp of ground coriander.
  11. Prepare 1/2 of –1 tsp crushed red pepper flakes (optional).
  12. It’s 1 (28 oz) of can tomato sauce.
  13. Prepare of Salt and pepper.
  14. Prepare 1 of –2 tbsp distilled white vinegar.
  15. Prepare of For koshari.
  16. Prepare 1 1/2 cup of brown lentils, picked over and well-rinsed.
  17. Prepare 1 1/2 cup of medium-grain rice, rinsed, soaked in water for 15 minutes, drained.
  18. You need 1/2 tsp of each salt and pepper.
  19. Prepare 1/2 tsp of coriander.
  20. Prepare 2 cups of elbow pasta.
  21. It’s of Cooking oil.
  22. Prepare of Water.
  23. Prepare 1 (15 oz) of can chickpeas, rinsed, drained and warmed.
  24. Prepare of For vinegar sauce.
  25. It’s Half of cup of vinegar.
  26. Prepare 1/4 cup of water.
  27. You need 1 teaspoon of cumin.
  28. You need of Salt and pepper.
  29. Prepare of I teaspoon chili powder.
  30. You need 3 cloves of Minced garlic.

Whether it's a family recipe, or a bustling Cairo street While we all love our street Koshari, getting a whiff of its exquisite aroma in your kitchen makes the. Koshari (also spelled Koshary or Kushari) is the national dish of Egypt. It's served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner. Everything you need to know about Egyptian Koshari: Recipe, History, Where To Get The Best Koshary in Cairo and How To Order Egypt's National Dish.

Egyptian koshari instructions

  1. 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)..
  2. 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..
  3. 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.
  4. 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..
  5. 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..
  6. 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..
  7. Cover the chickpeas and warm in the microwave briefly before serving..
  8. For the vinegar sauce. Mix the half cup vinegar, 1/4 cup of water, cumin, garlic, chili powder, paprika. Mix it all together well.
  9. 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.

Egyptian koshari is also called koshari abu gibba. I've never had koshari before but this substitution seemed to work out just fine. Kushari, also koshari (Egyptian Arabic: كشري‎, [ˈkoʃæɾi]), is Egypt's national dish and a widely popular street food. Rachel Shabi: A new restaurant, Koshari Street, has brought Egypt's much-loved street food and national dish to London. Koshari is the ultimate comfort food — nourishing, delicious, cheap, and filling.

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