Best Koshari Recipes

EGYPTIAN KOSHARI

Steps:

• Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
• Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
• In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

KOSHARI

Steps:

• Cook the lentils in just over a litre of salted water.
• Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
• When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
• Cook the macaroni in a separate pot.
• Rinse and strain when done.
• Meanwhile, fry the onions and garlic in the oil until golden.
• Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
• You can now blitz the sauce in a food processor until smooth or just leave as is.
• Mix the lentils, rice and macaroni together in one pot.
• Place some of the lentil mixture on each plate and top with tomato sauce.
• Sprinkle with more hot chili powder or salt and pepper, if desired.

LENTILS WITH WILD RICE & CRISPY ONIONS (KOSHARI)

Steps:

• To make the tomato sauce, in a nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside.
• In a saucepan, bring the water to a boil. Add the wild rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes.
• In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and saute for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes.
• While the rice and lentils are cooking, heat the remaining 1 tablespoon olive oil in a nonstick frying pan over medium heat. Add the sliced onion and saute until brown and crispy, about 30 minutes.
• To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.

EGYPTIAN KOSHARI

Steps:

• For Lentils and Rice, heat oil in large pot over medium, add onion and cook, stirring, 5 minutes.
• Stir in salt, cumin and pepper and cook 1 minute.
• Add lentils and 2-1/2 cups water.
• Raise heat to high; bring to boil. Reduce heat to medium-high. Boil until lentils are three quarters cooked, about 15 minutes.
• Add rice and remaining 3 cups water and bring to boil.
• Reduce heat to low; cover and simmer 13 minutes or until rice is just cooked. (Don't overcook.).
• Remove from heat and let stand 5 minutes.
• Uncover; fluff with fork. (Makes about 9 cups.).
• Meanwhile, for Tomato Sauce, in medium saucepan, combine tomatoes, water, oil, vinegar, garlic, cumin, salt, chili and pepperand bring to boil over high heat.
• Cook, stirring and reducing heat as needed, until sauce thickens slightly, about 10 to 15 minutes. (Makes about 3 cups.).
• Meanwhile, heat large pot of salted water over high and add macaroni. Cook until al dente as per package instructions. Drain.
• To assemble, place portion of rice and lentils on plate.
• Top with portion of macaroni, then portion of tomato sauce.
• Garnish with onions. (Loosely, the dish should be 2/3 rice and lentils to 1/3 macaroni with a small amount of sauce and onions.).

KOSHARI - LENTILS AND RICE WITH TOMATO SAUCE

Steps:

• Place lentils in saucepan with 4 cups of water and bring to a boil. Allow to simmer on low for 30 minutes, or until tender. Add rice to the lentils and cook for another 20 minutes or so, until rice is tender.
• Meanwhile, cook macaroni according to package directions to an al dente stage.
• Combine lentils, rice and macaroni in large pot.
• Saute onions and garlic in pan in olive oil until browned.
• Add tomato sauce to onions and garlic and heat until bubbling. Remove from heat.
• Place a serving of lentil mixture on a plate and cover with sauce. Sprinkle red pepper on top and serve.

FESTIVE CELERIAC KOSHARI

Steps:

• Heat oven to 180C/160C fan/gas 4. Rinse the lentils and rice together under cold water until the water runs clear. Soak them in water for 30 mins, then drain. Meanwhile, toss the celeriac and garlic halves in 4 tbsp of the rapeseed oil and season. Cover with foil and roast for 20 mins, tossing occasionally. Remove the foil and return to the oven for 10 mins until soft and caramelised.
• Heat 4 tbsp of the oil over a medium heat, season and fry the onions for about 12 mins until starting to caramelise. In the meantime, cook the macaroni until al dente, then drain. Tip into the onions along with the pine nuts, fry until the nuts and pasta are starting to brown, then remove from the heat.
• Heat the remaining 2 tbsp oil in a heavy-bottomed frying pan and add the ground cinnamon, cumin and coriander seeds. Stir until they sizzle, then add the lentils and rice. Stir-fry for 1 min, then add the stock and cranberries. Cook for about 25 mins, stirring occasionally, until the stock is absorbed and the cranberries have swelled up.
• Tip the lentil mixture into the onion mixture along with the celeriac, and heat over a medium heat to warm it all through. Squeeze the roasted garlic cloves out of their skins and mash with the lemon zest and juice, then stir into the rice.
• In a separate container, stir the harissa into the yogurt. To serve, divide the koshari between bowls and top with the spiced yogurt and coriander.

LENTILS WITH WILD RICE & CRISPY ONIONS (KOSHARI)

Steps:

• To make the tomato sauce, in a nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside.
• In a saucepan, bring the water to a boil. Add the wild rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes.
• In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and saute for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes.
• While the rice and lentils are cooking, heat the remaining 1 tablespoon olive oil in a nonstick frying pan over medium heat. Add the sliced onion and saute until brown and crispy, about 30 minutes.
• To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.

KOSHARI DELUXE

Steps:

• Prepare the tomato salsa and green chili vinaigrette first to allow them to marinate.
• TOMATO SALSA: lightly sautè the chopped onion in the olive oil on medium heat. Add the garlic and cook another minute to avoid burning.
• Place the mixture in a food processor or blender along with the tomatoes. Puree to desired consistency.
• Place the salsa mixture back in the pan. Stir in the cumin and season to taste with salt and pepper.
• Simmer, covered about 15 minutes. Set salsa aside to cool to room temperature.
• GREEN CHILI VINAIGRETTE: Combine all ingredients and stir well.
• KOSHARI: In a large pot of boiling salted water, cook the lentils until very tender. Drain well.
• Heat up the olive oil in a large pan on medium heat and brown the fideo vermicelli and rice, stirring well to coat with the oil. Reduce heat if necessary to avoid burning.
• Pour in 1 3/4 cups water (or vegie broth or chicken broth) and add salt to taste.
• Reduce heat, cover and simmer until tender for about 20 minutes.
• Meanwhile, cook the slivered onions in 2-4 tablespoons of olive oil until the onions are caramelized a dark golden brown and crisp. Remove from heat and set aside.
• To serve, place the rice/fideo vermicelli mixture on a large serving platter. Another option: the rice/fideo/lentils can be combined then arranged on the platter.
• Spoon the drained, cooked lentils around the rice. Top the rice with the caramelized onion and garnish with fresh chopped cilantro.
• Transfer the spicy tomato sauce and green chili vinaigrette into separate bowls.
• Each person spoons some of the spicy tomato sauce and green chili vinaigrette onto their serving of rice/lentils.
• Servings are estimated.

KOSHARI

Steps:

• Cook lentils in 4 cups of salted water. Bring to a boil and simmer covered 15 - 25 minutes or until tender.
• Add rice to the lentils (still in their water) until rice is cooked, adding water as needed.
• In a separate pot, cook macaroni, rinse and drain.
• Fry onions and garlic until golden. Add tomatoes, salt and pepper and crushed red pepper flakes, simmer 10 - 20 minutes. Mix everything together and serve.