Amazon Contextual Product Ads

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


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.

No comments:

Post a Comment