Best Koshary Recipes

KOSHARY

Steps:

• Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
• Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
• Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
• Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.
• Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
• Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
• Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments.

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.

KOSHARY (RICE LENTILS AND PASTA IN TOMATO-GARLIC SAUCE)

Steps:

• For the Tomato and Garlic sauce: Pour olive oil into a medium-sized saucepan set over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add the tomato sauce. Simmer until slightly thickened, about 10 minutes. Add the water and vinegar, and turn the heat to high. When it starts to boil, immediately turn off the heat. Transfer to a medium-sized bowl, season with salt to taste, and set aside.
• For the Koshary: Pour one tablespoon of olive oil into a large, heavy skillet set over medium-high heat. When shimmering, add onion and stir well. Once coated in the oil, reduce heat to low and cook until heavily caramelized, about 45 minutes to an hour. Stir often.
• Meanwhile, preheat the oven to 350°F Also, fill a medium-sized pot with water, salt heavily and bring to a boil over high heat. Cook the pasta until al dente, then remove to a bowl with a strainer. Toss with 1 tbsp olive oil.
• Bring water back to the boil. Add the lentils, and then reduce heat to medium-low. Simmer until cooked, but still al dente, about 15 minutes. Drain lentils and set aside to cool.
• Pour two tablespoons of olive oil into a dutch oven set over medium heat. Add the cinnamon sticks and stir until fragrant. Add the cardamom, cumin, and rice. Stir well; cook until the spices are aromatic and the rice is mostly opaque. Add water. Bring to a boil, stir well and cover. Place in the oven and cook for 13 minutes. If done, fluff with a fork, and season with salt to taste.
• Place a skillet over medium-high heat. Add 1/2 tablespoon of oil. When shimmering, add the pasta. Let it cook undisturbed for about a minute, or until it begins to get brown and a little crusty on the bottom. Toss well, and cook until it is toasty and slightly chewy. Transfer pasta to a bowl.
• Add another 1/2 tablspoon of oil to the pan. When shimmering, add the lentils and cook them until they are slightly toasted, about 30 seconds a side. Transfer them to another bowl.
• Scoop out some rice onto a plate. Top with a scoop of pasta, lentils, tomato sauce, and some of the caramelized onions.

KOSHARY

Steps:

• Steamed Rice - cook steamed rice as usual Pasta - cook small elbow pasta as usual Brown Lintel - Bring 1 Gallon of Water to a boil and add salt. - Add 2 cups of brown lintel, lower temperature to low and continue boiling for about 1/2 hour or till soft and cooked, then drain the water. Tomato sauce - sauté garlic in oil till fragrant and just starting to brown, don't over brown it. - add vinegar and scrape garlic bits off the pan if stuck. - add tomato sauce, tomato paste, salt, pepper and hot pepper. - Lower heat to medium and cook well for about 1 hour steering frequently to keep from burning the bottom. Sautéed onion - Heat oil on high then add the onion and sauté till very dark brown. It will take more than half an hour to brown but must steer constantly to make it evenly brown. Be careful, at the end it will start burning fast - as soon as it reaches the brown color, take it out of the frying pan with a slotted spoon and on a paper towel to get rid of the extra oil. - Layer all the dish ingredients one on top of the other on every plate as shown in the picture. - You could also add a finely chopped salad of lettuce and tomato. - You could also add Tahini sauce.

KOSHARY

Steps:

• 1. Wash and drain the lentils. Put in a pot with 1.5 cups of water over high heat and bring to the boil. Lower the heat to low an let it simmer for 15 minutes. Add the rice, the rest of the water, salt and pepper. Bring back to boil then lower the heat till the rice is cooked.
• 2. Cook pasta according to package directions, drain and set aside. Meanwhile in a pan heat the oil, add the sliced onion and saute stirring frequently till it is golden brown. (mine was way overcooked :( Remove from the oil and spread out on kitchen paper. Reserve 2 - 3 tablespoons of the oil.
• 3. For the sauce; in a saucepan heat the reserved oil and add the chopped onions and the garlic, saute stirring often till onions are translucent. Add the tomato sauce, vinegar salt and pepper and bring to the boil then lower the heat and let it simmer for 10 minutes
• 4. To serve: you pile the rice/lentils mix on a serving platter topped with the pasta then the chickpeas, then the tomato sauce on top, serve the browned onions and extra sauce on the side. Enjoy.

KOSHARY RECIPE

Steps:

• If you have no leftover pasta on hand, bring a small pot of salted water to a boil and cook the macaroni until al dente. Drain. (Also prepare the lentils and rice, if they are not yet cooked.) Heat the onions and olive oil in a medium skillet over moderately high heat and cook, stirring from time to time, until the onions are golden and browned in spots, 10 to 12 minutes. Add the tomato sauce and bring to a simmer. Stir in the cooked lentils and rice, and heat through. Add the cooked pasta and heat through, a matter of a few minutes. Season to taste with salt and pepper. Transfer the mixture to bowls and keep warm on the stove while you make the buttery mint sauce. Heat the butter in a small skillet over moderately high heat. When it foams, toss in the mint leaves and a pinch of crushed red pepper flakes - they will sizzle and spit - and swirl the pan to combine. Remove from the heat and immediately pour the seasoned butter over the bowls of koshary. Serve at once.