Cuisine : Egyptian Food Recipes
Course : Main Course
Type : Savory Recipes
Skill Level : Beginner
- 3/4 cup uncooked long grain rice
- 1 cup of cooked chickpeas
- 3/4 cup brown lentils
- 2 large onions, thinly sliced
- 2 Tbsps. of minced garlic
- 3/4 cup vegetable oil
- 1 can tomato sauce
- 1/2 cup elbow macaroni
- 1/2 cup spaghetti
- 1/2 cup white vinegar
- 1/4 tsp red pepper
- 1 Tbsp. flour
Place lentils in water with 1/3 tsp cumin and 1/3 salt and bring it to boil in a medium saucepan and cook over medium heat for 20 minutes or until cooked and drain, reserving the water.
Meanwhile, in a deep dish, cover the sliced onions with water and mix well, separating the onion then drain.
Add the 1 Tbsp. of flour and 1/3 salt to the onion and combine.
In a frying pan, heat up the oil then add the onions, frying and stirring constantly until the onions are deep golden brown.
Strain the onions and spread on a paper towel, reserving the frying oil.
In a cooking pot, heat 2 Tbsps. of the frying oil then add the washed uncooked rice. Stir until rice is well coated and the moisture is gone.
Add the reserved lentils hot cooking water to the rice and cover the rice with boiling water until the water covers 1 inch above the rice.
Add 1/2 tsp salt and stir. Bring to a boil then cover and cook over the lowest heat possible for 20 minutes.
In a large pot of boiling water, add 1/2 tsp salt and cook the pastas or according to the package instructions.
Meanwhile, prepare the tomato sauce by heating up 2 Tbsps. of the frying oil.
Add 1 Tbsp of minced garlic and stir until translucent, then add 1/4 cup of vinegar.
Boil the mixture then add the tomato sauce. Season with 1/3 tsp cumin and 1/4 tsp salt. Cook until thickened and reduced.
To make the famous Koshari garlic vinaigrette: In a small saucepan heat 2 Tbsps of the frying oil then add 1/2 Tbsp of minced garlic. Once translucent, add the remaining vinegar and 1/2 cup of water and bring to a boil. Once boiling, add the remaining 1/2 Tbsp of minced garlic, 1/3 tsp cumin, red chili pepper (optional) and 1 Tbsp of the tomato sauce. Season with salt to taste.
Drain and rinse the cooked pastas and coat with the remaining 2 Tbsps. of frying oil. This adds shine, flavor, and cohesiveness to the pasta.
Layer and serve warm!
This is how the dish is served in Egypt: 1 - A layer of the rice and lentils mix. 2 - Macaroni layer. 3 - Special tomato sauce layer. (Don't put too much at first so you'd be able to put more later on if you want). 4 - Boiled chickpeas layer. 5 - A layer of fried onions.