Egyptian Koshari Recipe/ Kushari
7.9 هزار بار بازدید -
3 سال پیش
-
This meal in one is
This meal in one is delicious! However, the thing I love the most about this recipe is it's perfect for meal prep. It reheats extremely well, so it's one of my favorite meals to prepare ahead of time. Also, every component can be used in many ways. It takes some time to make, but it's worth it!
Koshari or Kushari is another one of those genius solutions to using up pantry staples. It is a cousin to the Middle Eastern Mujadara. In a nutshell, it is a comforting bowl of simple pantry staples: spiced lentils and rice, combined with chickpeas and small pasta. All smothered in a sauce that's been spiked with vinegar (out-of-this-world tasty, by the way!) Then...wait for it...it's topped with savory, crispy thin fried onion rings.
Although this koshari/kushari recipe takes some time to put together, each element is fairly simple to make.
It may not look like much, but this Egyptian comfort food has every bit a satisfying depth and texture to it. It'll have you coming back for more!
!For Tomato based Sauce
3 tbsp veg oil
10 garlic cloves or 2 tbsp finely diced garlic cloves
6 green chilies, sliced thinly
1 tbsp of red chili flakes ( more if you want more heat)
4 tbsp white vinegar
8 large juicy tomatoes, pureed
1 large red bell pepper, pureed along with tomatoes
1 tsp salt
1/4 tsp pepper
!Dakkah Sauce
7 cloves garlic, finely minced
1/3 cup vinegar
1/4 cup lemon juice
1/3 cup boiling water
1 tbsp cumin
1 tsp coriander powder
1/2 tsp salt
1 tsp cayenne pepper
!For the Crispy Onion Topping
1 large onion, cut to quarters and thinly sliced
Salt
½ cup cooking oil or air fry
!Cooking the lentils
1 cup brown lentils, soaked for 1 hour
1 tsp ground cumin
Salt
!Vermicelli Rice
1 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
3 tbsp oil
1 cup vermicelli
½ tsp each salt and pepper
!Pasta
1 cup mini ditalini, traditionally used
Water
!1 15-oz can chickpeas, rinsed, drained and warmed
!Sauce
Mince 10 garlic cloves and fry in the pot for a few minutes until fragrant and bubbly
Before the garlic browns add 4 Tbsp of White vinegar and deglaze the pot, add the pureed tomatoes and bell pepper. Season with salt and Pepper.
Allow to simmer for 20-30 minutes until thickened
!Dakkah or Garlic Vinegar sauce
Mince 7 garlic cloves and add to a jug.
Add 1/3C White Vinegar, 1/3C water and 1/4C Lemon juice, toss in your Cumin,Coriander, Cayenne pepper and salt and mix to combine
!Crispy onions
Sprinkle the onion rings with salt and let it sit on a paper towel to soak up the salt.
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).
!Lentils
Add 2 litres or quarts of water to a pot and boil, to that add Salt and Cumin to the water as well as your lentils.Boil for 30-40 minutes until cooked through but not mushy (aldente) Strain the lentils using a colander, and keep any lentil water for later.
!Rice Vermicelli
Wash your rice till the water runs clear and allow to dry for at least one hour. In a pan add oil, and toss in your vermicelli to get toasty brown on low heat, about 3 minutes. Then add your rice, little bit of fried onions, 2 tbsp of dakkah sauce, another 2 tbsp of the tomato sauce, and add 4 cups of the reserved lentil water. Check for salt and season as you want. Bring the pot to a boil and cover, once water has evaporated from the pot turn the heat down to low. Allow to steam for 20 minutes.
!Pasta
Cook pasta in heavily salted water till Al dente
!ASSEMBLY of the Koshari
To serve, fluff the rice and vermicelli with a fork and transfer to a serving platter. Add some lentils on top. Top with the pasta and 1/2 cup of the tomato sauce, the garlic vinegar sauce, then the chickpeas, and finally 2 tbsp of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.
Koshari or Kushari is another one of those genius solutions to using up pantry staples. It is a cousin to the Middle Eastern Mujadara. In a nutshell, it is a comforting bowl of simple pantry staples: spiced lentils and rice, combined with chickpeas and small pasta. All smothered in a sauce that's been spiked with vinegar (out-of-this-world tasty, by the way!) Then...wait for it...it's topped with savory, crispy thin fried onion rings.
Although this koshari/kushari recipe takes some time to put together, each element is fairly simple to make.
It may not look like much, but this Egyptian comfort food has every bit a satisfying depth and texture to it. It'll have you coming back for more!
!For Tomato based Sauce
3 tbsp veg oil
10 garlic cloves or 2 tbsp finely diced garlic cloves
6 green chilies, sliced thinly
1 tbsp of red chili flakes ( more if you want more heat)
4 tbsp white vinegar
8 large juicy tomatoes, pureed
1 large red bell pepper, pureed along with tomatoes
1 tsp salt
1/4 tsp pepper
!Dakkah Sauce
7 cloves garlic, finely minced
1/3 cup vinegar
1/4 cup lemon juice
1/3 cup boiling water
1 tbsp cumin
1 tsp coriander powder
1/2 tsp salt
1 tsp cayenne pepper
!For the Crispy Onion Topping
1 large onion, cut to quarters and thinly sliced
Salt
½ cup cooking oil or air fry
!Cooking the lentils
1 cup brown lentils, soaked for 1 hour
1 tsp ground cumin
Salt
!Vermicelli Rice
1 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
3 tbsp oil
1 cup vermicelli
½ tsp each salt and pepper
!Pasta
1 cup mini ditalini, traditionally used
Water
!1 15-oz can chickpeas, rinsed, drained and warmed
!Sauce
Mince 10 garlic cloves and fry in the pot for a few minutes until fragrant and bubbly
Before the garlic browns add 4 Tbsp of White vinegar and deglaze the pot, add the pureed tomatoes and bell pepper. Season with salt and Pepper.
Allow to simmer for 20-30 minutes until thickened
!Dakkah or Garlic Vinegar sauce
Mince 7 garlic cloves and add to a jug.
Add 1/3C White Vinegar, 1/3C water and 1/4C Lemon juice, toss in your Cumin,Coriander, Cayenne pepper and salt and mix to combine
!Crispy onions
Sprinkle the onion rings with salt and let it sit on a paper towel to soak up the salt.
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).
!Lentils
Add 2 litres or quarts of water to a pot and boil, to that add Salt and Cumin to the water as well as your lentils.Boil for 30-40 minutes until cooked through but not mushy (aldente) Strain the lentils using a colander, and keep any lentil water for later.
!Rice Vermicelli
Wash your rice till the water runs clear and allow to dry for at least one hour. In a pan add oil, and toss in your vermicelli to get toasty brown on low heat, about 3 minutes. Then add your rice, little bit of fried onions, 2 tbsp of dakkah sauce, another 2 tbsp of the tomato sauce, and add 4 cups of the reserved lentil water. Check for salt and season as you want. Bring the pot to a boil and cover, once water has evaporated from the pot turn the heat down to low. Allow to steam for 20 minutes.
!Pasta
Cook pasta in heavily salted water till Al dente
!ASSEMBLY of the Koshari
To serve, fluff the rice and vermicelli with a fork and transfer to a serving platter. Add some lentils on top. Top with the pasta and 1/2 cup of the tomato sauce, the garlic vinegar sauce, then the chickpeas, and finally 2 tbsp of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.
3 سال پیش
در تاریخ 1400/10/26 منتشر شده
است.
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