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Egyptian koshari
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Koshari: A popular Egyptian street food made with rice, lentils, and pasta, cooked in big pots.
Ingredients:
  • 75.08 gm extra virgin olive oil
  • 2 large brown onions, thinly sliced
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 2.50 gm mixed spice
  • 2 tsp vegetable stock powder
  • 125.00 ml dried green lentils, rinsed
  • 250.00 ml dried macaroni
  • 200.00 gm white long-grain rice
  • 4 tomatoes, chopped
  • 1 eschalot, thinly sliced
  • 82.50 ml fresh flat-leaf parsley leaves, torn
  • 2 tsp white vinegar
Instructions:
  • In a large heavy-based saucepan, heat 1/4 cup of oil over high heat. Sauté the onion, stirring occasionally, for about 6 minutes or until it turns golden brown. Use a slotted spoon to transfer the onions to a plate lined with paper towels.
  • Sprinkle cumin, cinnamon, and mixed spice into the pan. Sauté for 30 seconds until fragrant. Stir in stock powder, lentils, and 1 liter of water. Cover and bring to a boil. Reduce heat to medium and simmer for 15 minutes until lentils are halfway cooked.
  • Place pasta, rice, and 1/2 cup of water in a pan. Cover and bring to a simmer. Reduce heat to low and simmer for 15 minutes or until lentils, rice, and pasta are tender.
  • In a medium bowl, mix together tomato, eschalot, parsley, vinegar, and remaining oil. Season with salt and pepper. Let sit for 15 minutes to enhance the flavors.
  • Take the koshari off the heat. Let it stand for 5 minutes, then fluff it with a fork before serving with the caramelized onion and tomato salad on top.

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