Hamadas Authentic Egyptian Kusherie Recipes

KUSHERIE (EGYPTIAN RICE AND LENTILS)

Steps:

• In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
• Add the 3 cups boiling stock and the salt and pepper.
• Cook uncovered 10 minutes over medium heat.
• Stir in the rice and 1 cup stock.
• Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
• Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
• Bring to boil, reduce heat, cover and simmer 20-30 minutes.
• To make browned onions, heat oil in a small skillet.
• Saute onions and garlic over medium heat till browned.
• To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.

EGYPTIAN KOSHARI RECIPE (THE BEST I'VE HAD)

Steps:

• Soak the dried lentils and dried chickpeas in water for 3 hours prior to making koshari.
• See note 3 if using canned chickpeas. Boil 1 cup of dried chickpeas until semi-cooked (about 45 minutes to an hour). Drain water.
• Add fresh water and 1/2 tbsp of cumin. Boil chickpeas a second time for another 30 minutes.
• Once chickpeas are cooked, squeeze 1/2 of a lime over chickpeas.
• Chop 2 medium onions into circles. Mix with flour and set aside for 30 minutes prior to frying.
• Fry in oil, preferrably sunflower oil. Using a frying spatula, remove the onions from the oil. Set onto a paper towel and set aside.
• Keep the sunflower oil to use some of it in other parts of the recipe.
• Blend 3 tomatoes, 1 bell pepper, 1/2 medium onion, and 3 garlic cloves in the food processor.
• If you would like a spicy sauce, add 1 spicy pepper.
• Add 1/2 tsp of ground cumin, 1/2 tsp of ground coriander, 1 tbsp of oil (from the fried onions), salt, and pepper. Add juice from 1 lime.
• Blend and set aside.
• Blend 1.5 medium onions in a food processor.
• In a high-rimmed stovetop pot, add 2 tbsp of oil (from the fried onions). Cook the onions on medium heat for about 15 minutes.
• Add the brown lentils (these will be about 2.25 cups after being soaked) and 3 cups of water. Bring to a boil. Boil for 5 minutes.
• Turn down heat to medium-low. Add 2 cups of dry rice and 1 more cup of water.
• Add salt and pepper. Mix the koshari rice and cover.
• Continue to cook on medium-low heat covered until the rice has finished cooking (about 12 minutes).
• Turn off the stove and allow the rice to rest covered for 5 minutes.
• Boil water and add about 1 tbsp of salt.
• Break the spaghetti pasta in half, then break the half again making quarter-size sections of spaghetti. Break about 15 spaghetti noodles at the same time.
• Add the spaghetti pasta and elbow pasta to the boiling water.
• Cook the pasta until desired firmness.
• Drain the pasta and set it aside.
• Blend 5 medium tomatoes in a blender. Strain tomatoes into a bowl.
• Fry 2 tbsp of oil (or ghee) with 1 tsp chili flakes (or chili powder) for 30 seconds then add 5 minced garlic cloves.
• Add 2 tbsp of tomato paste and 2 tbsp of vinegar for about 30 seconds before adding the blended tomatoes.
• Add 1 tsp of cumin, 1 tsp of coriander, 1 tsp of salt, 1/2 tsp sugar, and 1 tsp of ground pepper.
• Boil for about 10 minutes.

EGYPTIAN KOSHARI

Steps:

• Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
• Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
• In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

KUSHARI - EGYPTIAN RICE LENTILS AND TOMATOES

Steps:

• Pick over the lentils and wash well and drain. In a large pot add lentils and cover with cold water so the water is 3cm above the lentils. Bring to boil and reduce heat, cover and simmer for about 30 mins until tender. You make need to add more water through the cooking, stir occasionally.
• Cook the rice in your preferred method (I use a rice cook so its easy). If you want cook the rice in stock or add a stock cube.
• For the sauce heat 1/2 cup oil in large fry pan and saute the garlic and chilli for a few minuets Add the tomatoes, water and vinegr and bring to boil. Reduce heat and simmer until cooked down - about 20 minutes.
• Bring a pot of salted water to the boil and cook the macaroni. Drain and set aside.
• Heat the remaining 1/2 cup oil and saute the onion until golden brown. You can also fry until crispy if you like. Remove and drain on paper towels.
• To serve the dish divide and layer ther lentils, then rice, then macaroni followed by the tomato sauce and fried onions.