Egyptian Koshari
Egyptian Koshari
Description
Egyptian Koshari is a vibrant and flavorful vegetarian dish that combines textures and tastes for a truly satisfying experience. Imagine a bed of fluffy rice and lentils, mingled with crispy fried onions and macaroni. Topped with a spicy tomato sauce and a tangy cumin sauce, each bite offers a delightful contrast. This iconic Egyptian street food is perfect for a casual lunch, light dinner, or even a satisfying side dish.
Ingredients
⇵
For the Sauce
For the Dakkah (Garlic Vinegar sauce)
Instructions
-
In a pot over heat, boil water and add salt. Break the spaghetti pasta in half. Add the spaghetti pasta and small rings pasta to the boiling water. Cook the pasta according to the package instructions. Drain the pasta and set it aside.
-
In a large skillet, heat the oil over high heat, and fry the onions, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned. Keep the oil to use in other parts of the recipe.
-
Add water to a pot and boil, add the lentils. Boil until cooked through but not mushy. Keep the lentils in the boiling water for later when you cook the rice.
-
To make the sauce, in a pot over heat, add oil, garlic, vinegar, tomatoes, broth or bouillon cube, tomato paste, and water. Bring to a simmer and cook until the sauce thickens.
-
In another pot, add oil and vermicelli, and fry until golden in color. Add bouillon cube and rice. Stir together, then add the cooked lentils with water, add water to cover, and let cook covered over low heat.
-
Add salt, pepper, and cumin to the onion-frying oil. Stir in cooked the pasta.
-
To make the Dakkah (Garlic Vinegar sauce), in a pot over heat, add water, vinegar, lemon juice, minced garlic, cumin, salt, and pepper. Leave to boil, then strain to avoid minced garlic pieces.
-
Mix together the rice and the pasta. On a serving plate, add rice and pasta layer, drizzle some dakkah, add sauce, and top with fried onions.
Related Recipes
