Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, egyptian koshari. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Egyptian koshari is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Egyptian koshari is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook egyptian koshari using 30 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Egyptian koshari:
- Prepare For the Crispy onion toppings
- Get 1 large onion, sliced into thin rings
- Get Salt
- Take 1/3 cup all-purpose flour
- Take 1/2 cup cooking oil
- Get For tomato sauce
- Make ready Cooking oil
- Make ready 1 small onion, grated
- Take 4 garlic cloves, minced
- Prepare 1 tsp ground coriander
- Prepare 1/2 –1 tsp crushed red pepper flakes (optional)
- Get 1 (28 oz) can tomato sauce
- Prepare Salt and pepper
- Make ready 1 –2 tbsp distilled white vinegar
- Get For koshari
- Make ready 1 1/2 cup brown lentils, picked over and well-rinsed
- Take 1 1/2 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
- Prepare 1/2 tsp each salt and pepper
- Take 1/2 tsp coriander
- Prepare 2 cups elbow pasta
- Take Cooking oil
- Get Water
- Make ready 1 (15 oz) can chickpeas, rinsed, drained and warmed
- Prepare For vinegar sauce
- Prepare Half cup of vinegar
- Make ready 1/4 cup water
- Make ready 1 teaspoon cumin
- Get Salt and pepper
- Make ready I teaspoon chili powder
- Make ready 3 cloves Minced garlic
Steps to make Egyptian koshari:
- Make the crispy onion topping. - - Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour. - In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
- Make the Tomato Sauce. - - In a saucepan, heat 1 tbsp cooking 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 tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so). - Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
- Make the Koshari - - Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice
- Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly.
- Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. 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 5 minutes or so.
- Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
- Cover the chickpeas and warm in the microwave briefly before serving.
- For the vinegar sauce. Mix the half cup vinegar, 1/4 cup of water, cumin, garlic, chili powder, paprika. Mix it all together well
- 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 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce, crispy onions and vinegar sauce separately. Enjoy
So that’s going to wrap this up with this exceptional food egyptian koshari recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
