Koshari, Egyptian Street-food
632 بار بازدید -
12 ماه پیش
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Koshari, Egyptian Street-food -
Koshari, Egyptian Street-food -@cookingwithjudy
Koshari, the well known and humble Egyptian dish, is made with rice, lentils, pasta/macaroni and chickpeas. Commonly known as the ‘poor mans dish’ it has different textures, sauces and flavors, it is a taste to enjoy. See what propels this modest recipe to such a charming treat!
It is made out of layers of rice, pasta/macaroni, chickpeas, lentils, fiery sauces and garnished with a sublime crispy onion layer. The different components together make an awesome mouthfeel and taste.
This recipe does take time to make, as it has so many components, but trust me they are fairly simple to churn out.
Come with me and lets make and relish a dish from the Land of Pharaohs, mummies and mystery, ……… Egypt !!!
Ingredients :
For the Onions
• Onions - 8 medium (cut into equal thin slices)
• Corn Flour - 1 teaspoon
• Oil for deep frying
For the Macaroni
• Macaroni - 2 cups (Boiled till soft)
• Butter - 1 tablespoon
• Oil - 1 tablespoon
• Salt - To taste
• Pepper - freshly ground about ½ teaspoon
For the Chickpeas
• Chickpeas - 2 cups (soaked overnight)
• Salt - to taste
For the Lentils
• Whole Lentils - Soaked – 2 cups
• Water for boiling
• Salt & pepper to taste
For the Rice/Vermicelli /Lentils
• Rice - 2 cups – soaked and washed
• Whole Lentils - 1 cup
• Vermicelli - 1 cup
• Ghee - 3-4 tablespoons
• Onion - 1
• Garlic - chopped to bits
• Pepper - 1 tablespoon
• Cinnamon - A pinch
• Salt - To taste
• Vegetable stock or water (double the quantity of rice)
For the Spicy Tomato Sauce
• Tomatoes - 4 large red, blanched and skin removed
• Garlic - 4 large cloves chopped into bits + 4 for frying
• Vinegar - ½ cup
• Tomato paste - 2 tablespoons
• Cumin powder- 1 tablespoon – roasted and ground
• Coriander powder- 1 teaspoon
• Chilly powder 1 tablespoon
• Pepper ½ teaspoon
• Onion 1
• Chilly flakes 1 tablespoon
• Salt To taste
• Oil or ghee 2 tablespoons
For the Cummin Sauce
• Water 1.5 cups
• Lemon juice 1 cup
• Garlic 5-6 cloves
• Cumin 1 tablespoon
• Chilly powder 1 tablespoon
• Salt and pepper to taste
Method :
• Cut onion slices thin. Add in a teaspoon of corn flour and toss the onion in it. Take oil in a deep pan, and deep fry till crisp and brown. Remove on tissue paper and spread to remove excess oil. The onion must be brown and crisp. Keep aside till needed.
• In a large pot boil water and add salt and 1 tablespoon of oil. When water is boiling, add macaroni and cook till soft. Drain. Add pepper and 1 tablespoon of butter. Toss and keep aside till requited.
• Wash and soak chickpeas overnight. Boil till cooked and drain. Add salt to taste, pepper and some butter. Keep aside till required.
• Take half of the required Lentils and boil in salted water. When cooked, drain. Add pepper, salt and little butter and keep warm till required.
• In a pan, add some ghee, add garlic and onions and fry till brown. Then add vermicelli and fry till deep brown. Add soaked and washed rice and fry with the vermicelli. Add soaked lentils (the half remaining) and fry. Add salt, pepper, a pinch of cinnamon and some water/or vegetable stock (Add double the quantity of rice). Cook till rice is done. Keep warm till required.
• For the Tomato Sauce : Blanch tomatoes in water and remove skin. Pulse coarsely the tomatoes, chilly flakes, red chilly and garlic. In a pan, add olive oil and add chopped garlic, add the coarse ground tomato puree and fry. Add cumin powder, coriander poder, chilly powder, black pepper, tomato paste, vinegar and salt. Cook till it is mushy and thick.
• For the Cumin sauce : Boil water and add cut garlic. Boil for sometime. Then add lemon juice, cumin powder, coriander powder, chilly powder, pepper and salt. Cook till it is reduced to half.
• Take a large flat round platter and spread the cooked rice/lentils/vermicelli, spread cooked chickpeas all around it and sprinkle some on top. Add macaroni in the center and add the cooked lentils all around it. Pour some tomato sauce in the center of macaroni. Spread fried onions around the macaroni. Sprinkle the cumin sauce all around the platter. Garnish with some more fried onions and coriander.
• Serve warm with extra tomato sauce and cumin sauce and friend onions garnished on your individual serving plate.
Koshari, the well known and humble Egyptian dish, is made with rice, lentils, pasta/macaroni and chickpeas. Commonly known as the ‘poor mans dish’ it has different textures, sauces and flavors, it is a taste to enjoy. See what propels this modest recipe to such a charming treat!
It is made out of layers of rice, pasta/macaroni, chickpeas, lentils, fiery sauces and garnished with a sublime crispy onion layer. The different components together make an awesome mouthfeel and taste.
This recipe does take time to make, as it has so many components, but trust me they are fairly simple to churn out.
Come with me and lets make and relish a dish from the Land of Pharaohs, mummies and mystery, ……… Egypt !!!
Ingredients :
For the Onions
• Onions - 8 medium (cut into equal thin slices)
• Corn Flour - 1 teaspoon
• Oil for deep frying
For the Macaroni
• Macaroni - 2 cups (Boiled till soft)
• Butter - 1 tablespoon
• Oil - 1 tablespoon
• Salt - To taste
• Pepper - freshly ground about ½ teaspoon
For the Chickpeas
• Chickpeas - 2 cups (soaked overnight)
• Salt - to taste
For the Lentils
• Whole Lentils - Soaked – 2 cups
• Water for boiling
• Salt & pepper to taste
For the Rice/Vermicelli /Lentils
• Rice - 2 cups – soaked and washed
• Whole Lentils - 1 cup
• Vermicelli - 1 cup
• Ghee - 3-4 tablespoons
• Onion - 1
• Garlic - chopped to bits
• Pepper - 1 tablespoon
• Cinnamon - A pinch
• Salt - To taste
• Vegetable stock or water (double the quantity of rice)
For the Spicy Tomato Sauce
• Tomatoes - 4 large red, blanched and skin removed
• Garlic - 4 large cloves chopped into bits + 4 for frying
• Vinegar - ½ cup
• Tomato paste - 2 tablespoons
• Cumin powder- 1 tablespoon – roasted and ground
• Coriander powder- 1 teaspoon
• Chilly powder 1 tablespoon
• Pepper ½ teaspoon
• Onion 1
• Chilly flakes 1 tablespoon
• Salt To taste
• Oil or ghee 2 tablespoons
For the Cummin Sauce
• Water 1.5 cups
• Lemon juice 1 cup
• Garlic 5-6 cloves
• Cumin 1 tablespoon
• Chilly powder 1 tablespoon
• Salt and pepper to taste
Method :
• Cut onion slices thin. Add in a teaspoon of corn flour and toss the onion in it. Take oil in a deep pan, and deep fry till crisp and brown. Remove on tissue paper and spread to remove excess oil. The onion must be brown and crisp. Keep aside till needed.
• In a large pot boil water and add salt and 1 tablespoon of oil. When water is boiling, add macaroni and cook till soft. Drain. Add pepper and 1 tablespoon of butter. Toss and keep aside till requited.
• Wash and soak chickpeas overnight. Boil till cooked and drain. Add salt to taste, pepper and some butter. Keep aside till required.
• Take half of the required Lentils and boil in salted water. When cooked, drain. Add pepper, salt and little butter and keep warm till required.
• In a pan, add some ghee, add garlic and onions and fry till brown. Then add vermicelli and fry till deep brown. Add soaked and washed rice and fry with the vermicelli. Add soaked lentils (the half remaining) and fry. Add salt, pepper, a pinch of cinnamon and some water/or vegetable stock (Add double the quantity of rice). Cook till rice is done. Keep warm till required.
• For the Tomato Sauce : Blanch tomatoes in water and remove skin. Pulse coarsely the tomatoes, chilly flakes, red chilly and garlic. In a pan, add olive oil and add chopped garlic, add the coarse ground tomato puree and fry. Add cumin powder, coriander poder, chilly powder, black pepper, tomato paste, vinegar and salt. Cook till it is mushy and thick.
• For the Cumin sauce : Boil water and add cut garlic. Boil for sometime. Then add lemon juice, cumin powder, coriander powder, chilly powder, pepper and salt. Cook till it is reduced to half.
• Take a large flat round platter and spread the cooked rice/lentils/vermicelli, spread cooked chickpeas all around it and sprinkle some on top. Add macaroni in the center and add the cooked lentils all around it. Pour some tomato sauce in the center of macaroni. Spread fried onions around the macaroni. Sprinkle the cumin sauce all around the platter. Garnish with some more fried onions and coriander.
• Serve warm with extra tomato sauce and cumin sauce and friend onions garnished on your individual serving plate.
12 ماه پیش
در تاریخ 1402/05/22 منتشر شده
است.
632
بـار بازدید شده