Best Egyptian Koshary Recipes

EGYPTIAN KOSHARY

Steps:

• Fried onions: Chop 2 large onions Fry in 1/4 cup of hot oil until brown & crispy Drain on paper towel Base: Cook the lentils, rice, macaroni (toss macaroni with tbsp oil and some salt) . Open and drain can of chick peas and rinse. Mix all 4 ingredients (above) set aside and keep warm. Tomato Sauce: Stir-fry in 2 tbsp of : 1 (chopped up) onion 3 (minced) garlic cloves When cooked, add: Add two cans of whole tomatoes Add a cup of water and simmer for about 15 minutes. Blend the sauce until smooth and put back on heat and simmer for 5 minutes. Add Salt & pepper to taste Side sauces:(can be prepared the day before no heating needed) Hot paprika Sauce: Heat 3 spoons of oil in a small pan Remove from heat Mix in 2 tsp of hot Paprika Add 3 large spoons of tomato sauce (which you already prepared) Serve in small bowl on the side Garlic Lemon Sauce: Mix 3 minced garlic cloves 1/8 cup white vinegar Lemon juice 1 tsp cumin powder 1 tsp coriander powder Serve in small bowl on the side Serve: Put the rice and lentil mixture in dishes Put a large spoonful of tomato sauce Sprinkle fried onions over it Serve with side sauces

EGYPTIAN KOSHARY

Steps:

• Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.
• Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
• Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
• Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.