Koshari (The National Dish of Egypt)
1 hrServes 4
Egypt's beloved street food: rice, lentils and pasta layered with spiced tomato sauce, crispy onions and chickpeas.
| prepRinse lentils under cold water | |||
| 2 tablespoons olive oil (for rice) | Fry rice 2 min, add broth, boil then simmer 15 min | Toss rice, lentils & macaroni, top with sauce, beans & onions | |
| 200 g medium grain rice | |||
| 480 ml vegetable broth | |||
| 1 garlic clove, quartered | |||
| 1 teaspoon cumin | |||
| 1 bay leaf | Simmer lentils 20–30 min until tender, add salt | ||
| 200 g brown lentils | |||
| 480 ml water (for lentils) | |||
| 1/2 teaspoon salt | |||
| Salt to taste | |||
| 200 g small uncooked macaroni noodles | Cook macaroni al dente per package directions | ||
| 2 tablespoons olive oil (for sauce) | Sauté onion 5–7 min, add garlic until golden | Add tomato sauce, spices & vinegar, simmer 20 min | |
| 1 small onion, diced finely | |||
| 2 cloves garlic, finely minced | |||
| 425 g can plain tomato sauce | |||
| 2–3 teaspoons baharat spice blend | |||
| 1/4 teaspoon red chile flakes (omit if you don't like it spicy hot) | |||
| 1 tablespoon red wine vinegar | |||
| Salt & pepper to taste | |||
| 2 large onions, very finely sliced | Fry onions until dark brown, drain on paper towels | ||
| Oil for deep-frying | |||
| 425 g can garbanzo beans, rinsed and drained | |||
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