Egyptian Koshari
Watch the video to see detailed instructions
Koshari recipe
Ingredients:
Lentils
Da''a (drizzle)
- 400 g washed green lentils
- 1 tbsp oil
- 1/2 onion
- 2 tsp cumin powder
- 1 tsp salt (to taste)
- 1/4 tsp black pepper
- 1 1/2 tbsp tomato paste
- 2-3 cups water
Tomato sauce
- 1 tbsp olive oil
- 1/2 onion
- 4 garlic cloves
- 4 medium tomatoes (400 g)
- 500 g tomato sauce
- 1 1/2 tbsp tomato paste
- 1/2 veg. cube
- 1 tsp cumin powder
- 1 tsp salt (to taste)
- 1/4 tsp black pepper
- 2 tsp vinegar
- 1 cup water
- 2 garlic cloves
- 1/2 lemon juice
- 2 tsp vinegar
- 1 tbsp cumin
- Salt to your taste (1 tsp)
- 1/2 to 3/4 cup water
1.5 cups rice (cooked)
300 g pasta (cooked)
Cooking Instructions:
- Prepare Lentils:
- Saute half an onion until translucent in a little oil.
- Add 400 g of washed green or brown lentils.
- Cover with water and season with salt, pepper, cumin, and tomato paste.
- Cook using a pressure cooker for 30 minutes or in a pot, checking and adding water as needed until lentils are soft.
- Prepare Rice:
- Wash 1.5 cups of rice until the water is clear.
- Add 2 cups of water, salt, bay leaf, and whole allspice or black pepper.
- Boil, then simmer covered on low heat until water evaporates and rice is fluffy.
- Prepare Pasta:
- Boil water with salt and cook pasta until done.
- Any type of pasta works; spaghetti and macaroni are suggested.
- Prepare Tomato Sauce:
- Saute the remaining half of the onion and 4 garlic cloves.
- Add 4 medium-sized tomatoes (blended), 500 g tomato sauce, tomato paste, water, 1/2 vegetable cube, cumin, salt, pepper, and vinegar.
- Simmer until darkened and thickened.
- Prepare Da''a:
- In a mixer, combine 2 cloves of garlic, cumin, salt, juice of half a lemon, vinegar, and water.
- Adjust the kick to your taste, transfer to a squeeze bottle.
- Assemble Koshari:
- Plate in sequence: rice, lentils, pasta.
- Pour an ample amount of tomato sauce (add more while eating).
- Top with crunchy fried onions and cooked chickpeas then drown it in da''a.