Authentic Egyptian Koshari
Authentic Egyptian Koshari
Ingredients
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For the Koshari:
For the Koshari Sauce:
For the Koshari Dressing:
Instructions
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Slice the onions thinly and coat them in cornstarch. Fry them until golden and crispy. Set aside the onion-infused oil for later use.
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Boil the pasta in salted water. Drain and toss with a tablespoon of the onion oil for extra flavor.
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In the same onion oil, fry the vermicelli until golden. Add the rice, partially cooked lentils, a pinch of cumin, and salt. Mix well and add water with a bouillon cube. Cook until the rice is tender.
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Sauté garlic in a bit of the onion oil. Add vinegar, then tomato juice and paste. Cook until the sauce thickens.
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In a pot, combine water, lemon juice, minced garlic, cumin, and salt. Bring to a boil then add vinegar and set aside.
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Layer the rice and lentils, pasta, chickpeas, and top with crispy onions. Serve with the sauce and dressing on the side.
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