Among the world's kitchens is the Egyptian traditional kitchen with its different imprint, which carries a number of popular dishes that you will not find taste anywhere in the world, except in Egypt specially in Cairo, and if you find a similar taste, you will not find the Egyptian atmosphere that gives everything a different easy taste, and among the popular dishes we offer Today you have the way to make the favorite Egyptian koshari as if you are in arabic mediterranean restaurant or cuisine, which has a special character in the constitution of Egyptian food history that Egyptians love by heart, and they deal with it differently, because koshari is one of the foods that women in Egypt cook in a distinctive way, and despite this, the koshary shops have their audience that does not A distinction is made between rich and poor.
Everyone is equal in front of the koshari plate and daka flavor and shata (spice or paprika flavors), and one individual may differ from another in the size of the required "Kemala" extra plates
And if you are someone who cannot do kushari at home, here is how to do delicious classic koshary with simple considered steps that you can easily implement at home.
Koshary recipe:
Crispy Onion Topping ingredients:
- 1 large onion, sliced into thin rings
- Salt
- ⅓ cup all-purpose flour
- ½ cup cooking oil
Tomato Sauce ingredients:
- Cooking oil
- 1 small onion, grated
- 4 garlic cloves, minced
- 1 tsp ground coriander
- ½ -1 tsp crushed red pepper flakes (optional)
- 1 can 28-oz tomato sauce
- Salt and pepper
- 1-2 tbsp distilled white vinegar
For Koshari ingredients:
- 1 ½ cup brown lentils, picked over and well-rinsed
- 1 ½ cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
- ½ tsp each salt and pepper
- ½ tsp coriander
- Cooking oil
- 2 cups elbow pasta
- Water
- 1 15-oz can chickpeas, rinsed, drained and warmed
Make the crispy onion topping.
Sprinkle the onion rings with salt, then toss them within the flour to coat. Shake off excess flour.
during a large skillet, heat the vegetable oil over medium-high heat, cook the onion rings, stirring often, until they turn a pleasant caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
Make the spaghetti sauce .
during a saucepan, heat 1 tbsp vegetable 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 spaghetti sauce and pinch of salt. bring back a simmer and cook until the sauce thickens (15 minutes or so).
Stir within the distilled white vinegar, and switch the warmth to low. Cover and keep warm until able to serve.
Make the Koshari
Cook the lentils. Bring lentils and 4 cups of water to a boil during a medium pot or saucepan over high heat. Reduce the warmth to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a touch salt. (Note: when the lentils are ready, they ought to not be fully cooked. they ought to be only par-cooked and still have a bite to them as they have to end cooking with the rice).
Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and therefore the rice within the saucepan over medium-high heat with 1 tbsp vegetable oil , salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to hide the rice and lentil mixture by about 1 ½ inches (you'll probably use about 3 cups of water here). bring back a boil; the water should reduce a touch . 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 five minutes approximately .
Now make the pasta. While the rice and lentils are cooking, make the pasta consistent with package instructions by adding the elbow pasta to boiling water with a touch of salt and a touch oil. Cook until the pasta is hard . Drain.
Cover the chickpeas and warm within the microwave briefly before serving.
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 ½ of the spaghetti sauce , then the chickpeas, and eventually ½ of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.
in addition it can be served topped with fried hot crispy onions (brown colored)
