How to Make the BEST Koshari | Egyptian Vegan Street Food | Chef Vic Cuisine
448 بار بازدید -
3 سال پیش
-
An assembly of pasta, herbs,
An assembly of pasta, herbs, grains, & spices, in this video you'll learn How to Make the BEST Koshari , Egyptian Vegan Street Food
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Chef Vic Cuisine Volume Two:
Elevating Your Inner Chef
E-Book: https://www.amazon.com/dp/B096WVC4T2
B&W Paperback: https://www.amazon.com/dp/B096TQ6WZB
Color Paperback: https://www.amazon.com/dp/B096TN96LV
Chef Vic Cuisine Volume One:
Finding Your Inner Chef
E-Book: http://amazon.com/dp/B089ZX72JH
---------------------------------------------------------------------------------------------------------------------
#chefviccuisine #chefvic #koshari #vegan
---------------------------------------------------------------------------------------------------------------------
Ingredients:
Carbs
2 1⁄2 cups (487g) short grain rice
8oz. dry elbow pasta
1 tbsp (15mL) olive oil
Salt and Pepper to Taste
Lentils:
1 cup (200g) dry brown lentils
Water to cover lentils
1 tbsp (15mL) olive oil
1⁄2 sweet onion, finely chopped
8oz. oven-roasted Tomato sauce
1⁄2 tsp (1g) cumin
Salt and Pepper to taste
Vermicelli
10oz. vermicelli
2 tbsp (30mL) olive oil
1 cup (240mL) water
Salt to taste
Chickpeas
1 cup (170g) dry chickpeas
water
Tomato Sauce
1 tsp (3g) garlic, minced
1 tbsp (15mL) olive oil
2 tbsp (30mL) white vinegar
4oz. tomato sauce
2 tbsp (30mL) water
1⁄4 tsp (1.5g) salt
Cumin Sauce (Kamouneyah)
1 tsp (3g) garlic, minced
2 tsp (4g) ground cumin
1 tbsp (15mL) olive oil
2 tbsp (30mL) water
2 tbsp (30mL) white vinegar
Salt to Taste
Fried Onions
1⁄2 sweet onion, sliced
Vegetable Oil for frying
Method:
Soak the chickpeas in cold water overnight.
Cook pasta according to package directions using 1 tbsp of salt in the water. After the pasta is cooked, drain it, and set it aside.
Prepare rice according to package directions. Once the rice is done cooking, add 1 tablespoon of olive oil to the rice and stir it in.
Making the Lentils: Put lentils in a fine mesh sieve & wash thoroughly under running cold water.
Place lentils in a pot covered with cold water and bring it to a boil.
Reduce heat to simmer (300°F (148°C)) and cook for 28 minutes until al dente making sure the water level does not drop too low or the lentils will burn.
After the lentils are al dente, drain the water and lentils into a fine mesh sieve.
In the same pot, sauté the onion in 1 tablespoon of olive oil until fragrant.
After this, add the lentils back to the pot with the tomato sauce and cumin. Season with salt and pepper to taste.
Continue cooking for about 3 minutes and set aside.
Making the Vermicelli: In a medium-sized pot over medium high heat 375°F (190°C), add the olive oil and vermicelli.
Cook the vermicelli in the oil for about 2 minutes. Add water little by little and stir until the vermicelli is tender.
Season the vermicelli with a dash or two of salt. Once tender, drain the vermicelli and set aside.
Making the Chickpeas: Drain the soaked chickpeas and wash well under running water in a fine mesh sieve.
Place the chickpeas into a pot, cover with cold water and add a pinch or two of salt to the water.
Bring the water to a boil, then reduce heat to Medium-Low (300°F (148°C)) and continue cooking for 60 minutes until the chickpeas are tender. (Make sure there is still water in the pot as the chickpeas cook or they will burn.)
When the chickpeas are done, drain them from the water again and set aside.
Making the Tomato Sauce: In a medium-sized pan, sauté the minced garlic in the olive oil for about 1 minute over medium heat (350°F (176°C)).
Add the white vinegar, tomato sauce, water, and 1⁄4 tsp salt.
Mix until well combined and then remove from the heat.
Making the Cumin Sauce: In a small saucepan, sauté the garlic and cumin together until fragrant on medium heat (350°F (176°C)), for about 30 seconds.
Add the white vinegar, water, and a dash or two of salt to taste.
Making the Fried Onions: In a deep pot, add oil to cover the bottom of the pan with about an inch of oil.
Add onion slices and cook for 15-20 minutes on medium-high heat (375°F (190°C)), stirring intermittently and making sure not to burn them.
Take the onions out onto a paper towel-lined plate. They will shrink, harden, and become crispy.
Final Product: Let everyone take how much of each of the ingredients they want to have! Serve hot and enjoy!
----------------------------------------------------------------------------------------------------------------------
TIMESTAMPS
0:00 Intro
0:41 Ingredients
3:35 Method
12:58 Results
13:53 Outro
_________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓ ____________
SUBSCRIBE Now: https://www.seevid.ir/c/ChefVicCuis...
👍 Like | 📨 Comment | 📢 Share | ▶️ SUBSCRIBE
👉Don't forget to➡ SUBSCRIBE✔ to this channel for more updates.
👉Thank you for watching this video & Keep supporting.
In 3 different formats!
200+ recipes (breakfast, lunch, entrees, side dishes, breads, salads, drinks, and desserts) 🥘 🥙🌯🥗🍝🍣🍤🍰🧁
Chef Vic Cuisine Volume Two:
Elevating Your Inner Chef
E-Book: https://www.amazon.com/dp/B096WVC4T2
B&W Paperback: https://www.amazon.com/dp/B096TQ6WZB
Color Paperback: https://www.amazon.com/dp/B096TN96LV
Chef Vic Cuisine Volume One:
Finding Your Inner Chef
E-Book: http://amazon.com/dp/B089ZX72JH
---------------------------------------------------------------------------------------------------------------------
#chefviccuisine #chefvic #koshari #vegan
---------------------------------------------------------------------------------------------------------------------
Ingredients:
Carbs
2 1⁄2 cups (487g) short grain rice
8oz. dry elbow pasta
1 tbsp (15mL) olive oil
Salt and Pepper to Taste
Lentils:
1 cup (200g) dry brown lentils
Water to cover lentils
1 tbsp (15mL) olive oil
1⁄2 sweet onion, finely chopped
8oz. oven-roasted Tomato sauce
1⁄2 tsp (1g) cumin
Salt and Pepper to taste
Vermicelli
10oz. vermicelli
2 tbsp (30mL) olive oil
1 cup (240mL) water
Salt to taste
Chickpeas
1 cup (170g) dry chickpeas
water
Tomato Sauce
1 tsp (3g) garlic, minced
1 tbsp (15mL) olive oil
2 tbsp (30mL) white vinegar
4oz. tomato sauce
2 tbsp (30mL) water
1⁄4 tsp (1.5g) salt
Cumin Sauce (Kamouneyah)
1 tsp (3g) garlic, minced
2 tsp (4g) ground cumin
1 tbsp (15mL) olive oil
2 tbsp (30mL) water
2 tbsp (30mL) white vinegar
Salt to Taste
Fried Onions
1⁄2 sweet onion, sliced
Vegetable Oil for frying
Method:
Soak the chickpeas in cold water overnight.
Cook pasta according to package directions using 1 tbsp of salt in the water. After the pasta is cooked, drain it, and set it aside.
Prepare rice according to package directions. Once the rice is done cooking, add 1 tablespoon of olive oil to the rice and stir it in.
Making the Lentils: Put lentils in a fine mesh sieve & wash thoroughly under running cold water.
Place lentils in a pot covered with cold water and bring it to a boil.
Reduce heat to simmer (300°F (148°C)) and cook for 28 minutes until al dente making sure the water level does not drop too low or the lentils will burn.
After the lentils are al dente, drain the water and lentils into a fine mesh sieve.
In the same pot, sauté the onion in 1 tablespoon of olive oil until fragrant.
After this, add the lentils back to the pot with the tomato sauce and cumin. Season with salt and pepper to taste.
Continue cooking for about 3 minutes and set aside.
Making the Vermicelli: In a medium-sized pot over medium high heat 375°F (190°C), add the olive oil and vermicelli.
Cook the vermicelli in the oil for about 2 minutes. Add water little by little and stir until the vermicelli is tender.
Season the vermicelli with a dash or two of salt. Once tender, drain the vermicelli and set aside.
Making the Chickpeas: Drain the soaked chickpeas and wash well under running water in a fine mesh sieve.
Place the chickpeas into a pot, cover with cold water and add a pinch or two of salt to the water.
Bring the water to a boil, then reduce heat to Medium-Low (300°F (148°C)) and continue cooking for 60 minutes until the chickpeas are tender. (Make sure there is still water in the pot as the chickpeas cook or they will burn.)
When the chickpeas are done, drain them from the water again and set aside.
Making the Tomato Sauce: In a medium-sized pan, sauté the minced garlic in the olive oil for about 1 minute over medium heat (350°F (176°C)).
Add the white vinegar, tomato sauce, water, and 1⁄4 tsp salt.
Mix until well combined and then remove from the heat.
Making the Cumin Sauce: In a small saucepan, sauté the garlic and cumin together until fragrant on medium heat (350°F (176°C)), for about 30 seconds.
Add the white vinegar, water, and a dash or two of salt to taste.
Making the Fried Onions: In a deep pot, add oil to cover the bottom of the pan with about an inch of oil.
Add onion slices and cook for 15-20 minutes on medium-high heat (375°F (190°C)), stirring intermittently and making sure not to burn them.
Take the onions out onto a paper towel-lined plate. They will shrink, harden, and become crispy.
Final Product: Let everyone take how much of each of the ingredients they want to have! Serve hot and enjoy!
----------------------------------------------------------------------------------------------------------------------
TIMESTAMPS
0:00 Intro
0:41 Ingredients
3:35 Method
12:58 Results
13:53 Outro
3 سال پیش
در تاریخ 1400/07/01 منتشر شده
است.
448
بـار بازدید شده