Recipe of Speedy Egyptian koshari

Egyptian koshari. Egyptian koshari recipe is one of the easy Egyptian recipes. While Falafel and ful are the traditional breakfast dishes in Egypt, Koshary is usually consumed in lunch and mostly dinner. Kushari or Koshari is originated in Egypt.

Koshari (also spelled Koshary or Kushari) is the national dish of Egypt. It's served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner. This Egyptian koshari recipe is a family recipe and the best I've ever had.

Hi, I'm Shirley. Today, I'm gonna show you how to make egyptian koshari recipe. Never skip today's recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I'm gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.

Egyptian koshari Recipe

Egyptian koshari is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It's easy, it's fast, it tastes delicious. Egyptian koshari is something that I've loved my entire life. They are nice and they look fantastic.

Egyptian koshari is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Egyptian koshari is something which I have loved my whole life. They're fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook egyptian koshari using 30 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Egyptian koshari:

1. Get of For the Crispy onion toppings.
2. Make ready 1 of large onion, sliced into thin rings.
3. Make ready of Salt.
4. Take 1/3 cup of all-purpose flour.
5. Get 1/2 cup of cooking oil.
6. Prepare of For tomato sauce.
7. Prepare of Cooking oil.
8. Prepare 1 of small onion, grated.
9. Take 4 of garlic cloves, minced.
10. Get 1 tsp of ground coriander.
11. Make ready 1/2 of –1 tsp crushed red pepper flakes (optional).
12. Prepare 1 (28 oz) of can tomato sauce.
13. Make ready of Salt and pepper.
14. Get 1 of –2 tbsp distilled white vinegar.
15. Get of For koshari.
16. Get 1 1/2 cup of brown lentils, picked over and well-rinsed.
17. Make ready 1 1/2 cup of medium-grain rice, rinsed, soaked in water for 15 minutes, drained.
18. Prepare 1/2 tsp of each salt and pepper.
19. Make ready 1/2 tsp of coriander.
20. Take 2 cups of elbow pasta.
21. Get of Cooking oil.
22. Take of Water.
23. Make ready 1 (15 oz) of can chickpeas, rinsed, drained and warmed.
24. Prepare of For vinegar sauce.
25. Make ready Half of cup of vinegar.
26. Make ready 1/4 cup of water.
27. Prepare 1 teaspoon of cumin.
28. Prepare of Salt and pepper.
29. Make ready of I teaspoon chili powder.
30. Prepare 3 cloves of Minced garlic.

Instructions to make Egyptian koshari:

1. Make the crispy onion topping. Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour. In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes)..
2. Make the Tomato Sauce. In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more). Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so). Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve..
3. Make the Koshari Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice.
4. Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly..
5. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so..
6. Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain..
7. Cover the chickpeas and warm in the microwave briefly before serving..
8. For the vinegar sauce. Mix the half cup vinegar, 1/4 cup of water, cumin, garlic, chili powder, paprika. Mix it all together well.
9. Put it All Together! To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce, crispy onions and vinegar sauce separately. Enjoy.

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