Koshari
The favorite vegetarian dish of all Egyptians. Believe it or not, Koshari is said to have Indian origins and borough to Egypt by British soldiers. But who cares about origins, Egyptians made Koshari into a wonderful cheap dish full of nutrients.
Ingredients:
500 gram onions, sliced
200 grams lentils
200 grams white rice
1 packet pasta
1 medium onion , grated
6 cloves garlic, minced
500 grams tomato, squeezed into juice
1/2 teaspoon cumin
1/2 teaspoon chili
1 teaspoon salt
1 teaspoon pepper
1 teaspoon vinegar
200 grams chickpeas, cooked
200 grams lentils
200 grams white rice
1 packet pasta
1 medium onion , grated
6 cloves garlic, minced
500 grams tomato, squeezed into juice
1/2 teaspoon cumin
1/2 teaspoon chili
1 teaspoon salt
1 teaspoon pepper
1 teaspoon vinegar
200 grams chickpeas, cooked
Instructions:
1-Fry the sliced onions in oil until it's light golden in color. Remove from oil and set aside.
2- Use 3-4 tablespoons of the frying oil to fry the grated onions.
3- Add the lentils and stir 1-2 minutes, then add 3 cups of water. Simmer for 20 until almost cooked.
4- Add the rice and 3 cups of water and simmer 15 minutes or until rice is cooked.
5- Stir well, then remove from heat and set aside.
6- Boil the pasta in 3-4 cups of water and cooked. Sieve pasta.
7- Sautee the pasta in 1 tablespoon of the onion oil.
8- Remove from heat and set aside.
9- In 1 tablespoon of onion oil, sautee the garlic until it becomes fragrant.
10- Add the tomato juice, chili pepper, cumin , salt and pepper.
11- Once the sauce is cooked, add the vinegar.
12- In a serving plate, spread the pasta, then on top of it, the rice and lentil mix, then the onions.
13- Drizzle the sauce generously.
14- Serve with chickpeas.
2- Use 3-4 tablespoons of the frying oil to fry the grated onions.
3- Add the lentils and stir 1-2 minutes, then add 3 cups of water. Simmer for 20 until almost cooked.
4- Add the rice and 3 cups of water and simmer 15 minutes or until rice is cooked.
5- Stir well, then remove from heat and set aside.
6- Boil the pasta in 3-4 cups of water and cooked. Sieve pasta.
7- Sautee the pasta in 1 tablespoon of the onion oil.
8- Remove from heat and set aside.
9- In 1 tablespoon of onion oil, sautee the garlic until it becomes fragrant.
10- Add the tomato juice, chili pepper, cumin , salt and pepper.
11- Once the sauce is cooked, add the vinegar.
12- In a serving plate, spread the pasta, then on top of it, the rice and lentil mix, then the onions.
13- Drizzle the sauce generously.
14- Serve with chickpeas.
