Recipe: Delicious Koshari

Recipe: Delicious Koshari Delicious, fresh and tasty.

Koshari. Koshary, also kushari, and koshari and (Egyptian Arabic: كشري ‎, [ˈkoʃæɾi]), is Egypt's national dish and a widely popular street food. Koshary is made of rice, macaroni, and lentils mixed together, topped with a spiced tomato sauce and garlic vinegar. Koshri is another one of those genius solutions to using up pantry staples.

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.

You can cook Koshari using 21 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Koshari

1. It’s of Rice & lentil pilaf (mjaddarah):.

2. Prepare of Egyptian rice, soaked in water for 30 minutes and strained.

3. Prepare of brown lentils.

4. It’s of white onions, thinly wedges.

5. It’s of cumin powder.

6. It’s of vegetable oil.

7. It’s of salt.

8. You need of Hot boiling water.

9. It’s of Tomato Sauce:.

10. You need of vegetable oil.

11. It’s of garlic cloves, crushed.

12. It’s of cumin powder.

13. It’s of tomato juice.

14. You need of tomato paste.

15. It’s of chickpeas, boiled.

16. Prepare of elbow pasta (small sized), boiled salt & pepper to taste.

17. Prepare of Daqqa (chili vinegar dressing ).

18. You need of hot water.

19. Prepare of vinegar or Juice of 2 lemons.

20. You need of garlic, crushed.

21. Prepare of salt.

Koshari is a cozy pile of warm carbs—traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together—smothered in perky tomato sauce and buried in fried shallots.

I make koshary quite a lot, and this is a good recipe.

Koshari (كشري) also called kushari or kosheri, is one of the most popular dishes in the land of the Pharaohs, a delicious vegan combination prepared with chickpeas, lentils, macaroni and rice.

Egyptian koshari is also called koshari abu gibba.

Koshari instructions

1. In a medium pot, place vegetable oil and fry wedged onions till golden and crisp. Set aside on a kitchen paper and save the frying oil aside.Place lentils in the same pot, add sufficient hot water to cover the lentils, boil till tender (you might need to add more water). Strain lentils if there was any excess water. Put them back in the pot..

2. Add rice to the lentils and vegetable oil we used to fry the onions, mix all together. Add 2 ½ cups of boiling water, salt and cumin powder. Wait till the water evaporates, mix in half of the fried onions, lower down the heat and cover and leave it to cook for 20 minutes..

3. Meanwhile, lets prepare the hot sauce: In a sauce pan, sauté garlic, add tomato juice, tomato paste, cumin and salt. Simmer for 10 minutes. Add chickpeas. Set aside..

4. To prepare the "Daqqa" , mix all ingredients in an electric mixer. Set aside.

5. Now to assemble the dish, layer the components as follows:

1. rice & lentils pilaf (mjaddarah) Elbow pasta,
2. Tomato sauce,
3. Crunchy Onions,
4. Add a dash of “daqqa” if you like to add more spiciness to your dish..

The full name can be explained by the presence, in the recipe, of black lentils, also called ads abu gibba.

A koshari dish is actually an assembly of multiple pre-cooked ingredients.

So, it might seem like a lot of work when you look at the ingredient and instruction list.

But A few of those ingredients you might well have already as leftover in your fridge.

In that sense Koshari is a true leftover dish.