Lizzys Koushari Recipes

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KOSHARI RECIPE



Koshari Recipe image

Koshari is a traditional Egyptian staple, mixing chick peas, pasta, fried onions, and zesty tomato sauce, served on top a bed of rice and brown lentils! Flavor packed and not to mention healthy!

Provided by The Mediterranean Dish

Categories     Vegetarian

Time 1h22m

Number Of Ingredients 20

1 large onion, sliced into thin rings
Salt
1/3 cup all-purpose flour
1/2 cup cooking oil
Cooking oil
1 small onion, grated
4 garlic cloves, minced
1 tsp ground coriander
1/2 -1 tsp crushed red pepper flakes (optional)
1 can 28-oz tomato sauce
Salt and pepper
1-2 tbsp distilled white vinegar
1 1/2 cup brown lentils, picked over and well-rinsed
1 1/2 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
1/2 tsp each salt and pepper
1/2 tsp coriander
2 cups elbow pasta
Cooking oil
Water
1 15-oz can chickpeas, rinsed, drained and warmed

Steps:

  • Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
  • 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).
  • In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
  • Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
  • Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
  • Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
  • Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
  • Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
  • Cover the chickpeas and warm in the microwave briefly before serving.
  • To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.

Nutrition Facts : Calories 0 calories, Sugar 0 g, Sodium 0 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg

EGYPTIAN KOSHARY



Egyptian Koshary image

This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory.

Provided by suzan.s

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 1h50m

Yield 12

Number Of Ingredients 17

1 tablespoon vegetable oil
2 cups uncooked white rice
3 cups water
1 teaspoon salt
1 (16 ounce) package uncooked elbow macaroni
1 cup beluga lentils, soaked in water
½ teaspoon salt
1 tablespoon vegetable oil
5 onions, minced
2 cloves garlic, minced
3 tablespoons distilled white vinegar
4 ripe tomatoes, diced
½ cup tomato paste
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper

Steps:

  • Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.
  • Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
  • Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
  • Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 69.2 g, Fat 3.4 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 0.6 g, Sodium 677.2 mg, Sugar 4.8 g

EGYPTIAN KOSHARI



Egyptian Koshari image

Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish that is very good and cheap over here! Puree the sauce in a food processor if you like a smoother texture.

Provided by Liz York

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 1h

Yield 4

Number Of Ingredients 10

¾ cup brown lentils
4 cups water
¾ cup uncooked long grain rice
1 cup elbow macaroni
2 tablespoons vegetable oil
2 large onions, chopped
4 cloves garlic, minced
1 (15.5 ounce) can diced tomatoes
¼ teaspoon red pepper flakes, or to taste
salt and pepper to taste

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.

Nutrition Facts : Calories 468.8 calories, Carbohydrate 80.7 g, Fat 7.9 g, Fiber 14.6 g, Protein 17.1 g, SaturatedFat 1.3 g, Sodium 186.5 mg, Sugar 7.4 g

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