Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, koshari. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Koshri 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. Combine the lentils and water in a large saucepan.
Koshari is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Koshari is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have koshari using 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Koshari:
- Prepare 2 tbsp oil
- Make ready 1 medium carrot finely diced
- Get 1 onion finely diced
- Take 4 cm piece fresh ginger
- Make ready 3 gloves, crushed
- Prepare 1 small red chilli finely diced
- Make ready 2 tbs tomato puree
- Prepare 2 tsp baharat spice
- Take 400 g tin chopped tomatoes
- Make ready 20 g brown lentils (I used red in this recipe)
- Prepare 400 g tin chickpeas
- Get 30 g organic brown rice
- Prepare 1 ltr vegetable stock
- Get 30 g vermichelli pasta, bashed into small pieces
- Get Handful fresh coriander leaves, chopped
- Prepare sprinkle of parsley, chopped
- Get to taste salt and black pepper
- Take 1 lemon, zested (optional)
Koshari (also spelled Koshary or Kushari) is the national dish of Egypt. It's served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner. Street vendors serve the dish from carts to people eagerly waiting in line to eat this beloved and highly popular dish. Koshari is a cozy pile of warm carbs—traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together—smothered in perky tomato sauce and buried in fried shallots.
Steps to make Koshari:
- Heat the oil in a large saucepan and saute the onion and carrot for 10 minutes until slightly brown. Add the ginger, chilli and garlic and cook for a further 2 minutes.
- Add the baharat spice, stir and cook for 1 minute. Add the tomato puree and tomatoes and stir well.
- Add the chickpeas, lentils, rice and vegetable stock and simmer on a low heat for half an hour. Add the pasta and season to taste. cook until the pasta is soft.
- Serve with crusty bread, a sprinkling of coriander, parsley and a grate of lemon.
Street vendors serve the dish from carts to people eagerly waiting in line to eat this beloved and highly popular dish. Koshari is a cozy pile of warm carbs—traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together—smothered in perky tomato sauce and buried in fried shallots. Koshary is a delectable, any-time-of-day, year-round whole that is far more addictive than the sum of its humdrum base parts: pasta, rice, and lentils. The magic finish comes from a spicy tomato-sauce topping and garnish of fried onions, all enhanced by garlic-vinegar or chili. Koshary, koshari or kushari is one of the traditional Egyptian food.
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