Koshari
10 servings
60 minutes
Egypt on the line! Koshari, a national hodgepodge of rice, lentils and pasta - with tomato paste, vinegar and spices.
1
Cut the onion into strips, dry it, add a tablespoon of flour, and mix.
- Onion: 3 pieces
- Tomato paste: 2 tablespoons
2
Fry in a large amount of vegetable oil until golden brown.
- Vegetable oil: 1 l
3
Place on a paper towel to remove excess fat.
4
Heat 2 tablespoons of olive oil in a pot.
- Olive oil: 60 ml
5
Fry the rice for a couple of minutes, then add water, bring to a boil and cook on low heat with the lid closed until ready, about 15 minutes.
- Long-grain rice: 200 g
6
Rinse the lentils with cold water, transfer to a clean pot, add 500 ml of water, crushed garlic, cumin, and bay leaf, and bring to a boil. Reduce heat and cook for 20-30 minutes, covered. Add salt and stir. If there is excess water, drain it.
- Brown lentils: 200 g
- Garlic: 2 cloves
- Ground cumin: 1 teaspoon
- Bay leaf: 1 piece
- Salt: to taste
7
Cook the pasta according to the instructions on the package, adding salt.
- Pasta: 200 g
- Salt: to taste
8
In another saucepan, heat vegetable oil, sauté chopped onion for 5-7 minutes until translucent, then add minced garlic.
- Vegetable oil: 1 l
- Onion: 3 pieces
- Garlic: 2 cloves
9
Then add minced garlic, diced tomato, tomato paste, salt, sugar, black pepper, chili flakes, cumin, cardamom, and vinegar. Bring to a boil and simmer for 20 minutes.
- Garlic: 2 cloves
- Tomatoes: 300 g
- Tomato paste: 2 tablespoons
- Salt: to taste
- Sugar: to taste
- Chili flakes: 0.3 teaspoon
- Ground cumin: 1 teaspoon
- Ground cardamom: to taste
- 9% table vinegar: 1 tablespoon
10
First, place boiled pasta on the plate, then rice mixed with lentils, pour tomato sauce over it, and top with fried onions and chickpeas.
- Pasta: 200 g
- Long-grain rice: 200 g
- Brown lentils: 200 g
- Canned chickpeas: 100 g
- Onion: 3 pieces
