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Monday, March 21, 2011

Egyptian Koshary



This is one of the most known recipes in Egypt, it's delicious and costless.You might find it boring since it takes a long time to prepare, but it worth.




You need



  • For cooking rice

  • 1tbsp Vegetable oil
  • 2 cups white rice
  • 2 cups water
  • 2 cloves garlic minced 
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1tbsp vinegar

  • For macaroni

  • 1 tsp salt
  • 200 g elbow macaroni
  • 200 g tiny macaroni
  • Water

  • For lintels

  • 1 cup beluga lentils, soaked in water
  • 1/2 teaspoon salt
  • 1 tbsp vegetable oil
  • 1 small chopped onion

  • For garnish

  • 5 onions, minced
  • 1 can chickpeas

  • For sauce

  • 2 cloves garlic, minced
  • 3 tablespoons white vinegar
  • 4 ripe tomatoes, diced
  • 1/2 cup tomato paste
  • 1 1/2 teaspoons salt
  • 2 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper




Procedure

To prepare rice

  • Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 2 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
To prepare macaroni
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to boil. Cook macaroni uncovered, stirring occasionally, until it is cooked through, about 5 minutes. Drain well and rinse in cold water.
To prepare lintels
  • Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. 
  • fry small chopped onion and add it to lintels then cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt then add garlic, cumin and vinegar.
For garnish

Roll chopped onions in flour then deep fry to golden colour


For sauce 
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chopped tomatoes and tomato paste, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to  boil then reduce heat to medium-low and simmer about 10 minutes.
  • Serve by placing a spoonful of rice, then macaroni, then lentils on serving plates. Sprinkle with some of the golden onions, then top with tomato sauce then chickpeas.



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