Koshari has developed in recent times in Egypt, where the number of Koshari restaurants has increased. These shops also serve other foods besides Koshari, such as pasta dishes, rice with milk, and pancakes. Koshari is one of the most popular Egyptian dishes, and it consists of pasta, rice, black lentils, fried onions, tomato sauce, and frying. Koshari is a low-cost, high-calorie meal with oxidised vegetable oils due to frying. It is rare to find an Egyptian who does not like Egyptian Koshari (Kushari).
He may be the first to mention Koshari in history, and he is Ibn Battuta (died 1377 AD) in his book “Tuhfat al-Nazar fi Gharib al-Missar and Ajaab al-Travel”. Any proof that the Indian dish is related to Koshari, as the Indian dish contains rice and lentils only. The Egyptian Koshari contains many ingredients in addition to the Egyptian sauce and other distinctive additions. With a combo of a myriad of nutritional and flavorful ingredients, this Egyptian Koshari (Kushari) recipe takes you to a short trip to Egypt to try one of the most popular affordable Egyptian recipes that you can ever find, Koshari.
Kushari
Ingredients
- 1 tablespoon of vegetable oil
- 2 cups of white rice, uncooked
- 3 cups of water
- 1 teaspoon of salt
- 1 packet of ebow pasta
- 1 cup of lentils, previously soaked in water
- 1 tablespoon vegetable oil
- 5 pieces medium onion
- 2 pieces garlic cloves
- 3 tablespoons white vinegar
- 4 pieces tomatoes, cut into cubes
- 1 cup tomato paste
- 1 1/2 teaspoons Salt
- 1 teaspoon black pepper, ground
- 1 1/2 teaspoon cumin ground
- 1/4 teaspoon Cayenne pepper
Instructions
- Heat 1 tablespoon of vegetable oil in a saucepan over a medium to high heat.
- Add the rice and stir for a few minutes until it is completely coated with oil, then add three cups of water and a teaspoon of salt
- Bring to a boil, then reduce the heat to low
- Cover the saucepan and cook for about 25 minutes, until the rice is tender and absorbs all the liquid.
- Boil the pasta in lightly salted boiling water (approximately 8-10 minutes) until Al Dante.
- Drain in a colander and return to the pot; then cover and set aside
- Soak the lentils in water for about half an hour, then filter and wash twice. Add two cups of water, then add the lentils and bring the mixture to a boil.
- Cover the saucepan, reduce the heat to quiet, and cook the lentils until soft, then add half a teaspoon of salt.
- Add a tablespoon of oil to a large frying pan and heat. Add the onions and cook over medium-high heat for about 10 minutes, until the onions are browned.
- Add teh garlic and cook for an additional minute, then strain the mixture on kitchen paper
- Take half of the onion mixture and put it in a saucepan.
- Add the vinegar, chopped tomatoes, tomato paste, black pepper, two teaspoons of salt, cumin and cayenne pepper, and bring to a boil.
- The mixture should be thick and similar to sauce. If the consistency of a paste, add half a cup of boiling water
- Reduce teh heat to medium to low and cook for 15 minutes.
- To serve, spread the plate in layers: place a ladle of rice and top it with a ladle of pasta, followed by the same amount of lentils
- Sprinkle the top with a little bit of fried onion and garnish with tomato sauce
- Serve and enjoy your delicious Koshari
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