koshari
i dont know to be honest
cooking time:
1 hour and 20 min
Egypt
submitted by:
Mostafa
For the Koshari:
1 cup brown lentils
1 cup rice (preferably Egyptian short-grain rice)
1 cup small pasta (like macaroni or vermicelli)
1 can chickpeas (or 1 cup dried chickpeas, soaked and cooked)
2 large onions, thinly sliced
Oil for frying
For the Tomato Sauce:
2 cups tomato sauce (or fresh tomatoes blended)
1 onion, grated
2-3 cloves garlic, minced
1-2 tablespoons vinegar (white or red)
1 teaspoon cumin
Salt and pepper to taste
Optional: red pepper flakes for heat
Rinse the lentils under cold water. In a pot, combine lentils with 4 cups of water and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes. Drain and set aside.
Cook the Rice:
In a separate pot, heat 2 tablespoons of oil over medium heat. Add the rice and sauté for 2 minutes. Add 2 cups of water, bring to a boil, then cover and simmer for about 15 minutes or until the rice is cooked. Remove from heat and keep covered.
Cook the Pasta:
Cook the pasta according to package instructions until al dente. Drain and set aside. Prepare the Chickpeas: If using dried chickpeas, soak them overnight and then boil until tender. If using canned, simply drain and rinse.
Make the Tomato Sauce:
In a saucepan, heat 1 tablespoon of oil. Add the grated onion and cook until translucent. Stir in the garlic, cumin, and optional red pepper flakes, cooking until fragrant. Add the tomato sauce and vinegar, simmering for about 10-15 minutes until thickened. Season with salt and pepper.
Fry the Onions:
In a skillet, heat oil over medium-high heat. Toss the sliced onions in flour and fry until golden brown and crispy. Drain on paper towels and season with salt.
Assemble the Koshari:
In a large serving dish, layer the rice, lentils, pasta, and chickpeas. Pour the tomato sauce over the top and finish with a generous sprinkle of crispy fried onions.