KOSHARY
Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it. Filling and healthy, come see Egypt's most famous dish! Instead of French-fried onions, I use my black pepper onion rings on here. I also caramelize about 4 large onions in butter and brown sugar for about 45 minutes and have both kinds of onion on there. It really makes it over the top, but a little too much to call it the real street food of Egypt, more like the home-style kind. I hope you enjoy!
Provided by nooney
Categories World Cuisine Recipes African North African Egyptian
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
- Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
- Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
- Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.
- Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
- Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
- Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 84 g, Cholesterol 4.1 mg, Fat 10.4 g, Fiber 12.7 g, Protein 17.6 g, SaturatedFat 3 g, Sodium 796.7 mg, Sugar 3.8 g
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Silky Bolt
[email protected]This koshary recipe is a winner! It's easy to make and always a crowd-pleaser. I've made it for potlucks, parties, and even just for dinner at home. It's always a hit.
Hajiya Hauwa
[email protected]This was my first time making koshary, and it turned out great! The recipe was easy to follow and the dish was delicious. I especially liked the crispy onions and the tangy tomato sauce. I'll definitely be making this again.
Donna Dowdy
[email protected]This koshary recipe is amazing! The flavors are incredible and the dish is so easy to make. I've already made it twice and it's quickly become a favorite.
Faisal Majid
[email protected]I'm not a huge fan of koshary, but this recipe was actually really good. The sauce was flavorful and the lentils, rice, and pasta were cooked perfectly.
Christy Ahrens
[email protected]This recipe was delicious! I made it for a potluck and it was a huge hit. Everyone loved the combination of flavors and textures.
Lubega Fred
[email protected]This koshary recipe is a keeper! It's easy to make and always a hit with my family and friends. I love the combination of lentils, rice, and pasta, and the sauce is always perfect.
Elise Ritter
[email protected]I've tried many koshary recipes, but this one is by far the best. The lentils, rice, and pasta are cooked perfectly, and the sauce is so flavorful. I love the addition of the crispy onions and the tangy tomato sauce.
Yoram Boris Kaluba
[email protected]This was my first time making koshary, and it turned out great! The recipe was easy to follow, and the dish was delicious. I especially liked the crispy onions and the tangy tomato sauce.
katerina 13
[email protected]I've been making this koshary recipe for years, and it's always a crowd-pleaser. The key is to use high-quality ingredients and to not skimp on the spices. I also like to add a bit of chopped fresh cilantro and mint to the sauce.
Parlhad thapa Magar
[email protected]This koshary recipe was a hit! The lentils, rice, and pasta cooked perfectly, and the sauce was flavorful and tangy. I added a bit of extra cumin and coriander to the sauce, and it turned out even better than I expected.