Best Koushary Recipes

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KOUSHARY



Koushary image

I have not tried this side dish yet but I am longing to do so . The recipe was in Sunday Life. Apparently koushary is commonly sold as street food in Egypt and often includes tomato and lentils.

Provided by katew

Categories     Egyptian

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

50 ml vegetable oil
80 g vermicelli, broken up
500 g basmati rice
2 pinches sea salt
900 ml boiling water
100 g butter

Steps:

  • Heat oil over medium heat in saucepan.
  • Add vermicelli and cook for 3 - 5 minutes until coated with oil.
  • Add rice and salt and stir to coat with oil.
  • Add boiling water and cover.
  • Cook 15 - 20 minutes, stir occasionally.
  • Add more water if need be.
  • Stir through butter.
  • Allow to rest 5 minutes before serving.

Nutrition Facts : Calories 541.1, Fat 23.3, SaturatedFat 10, Cholesterol 35.6, Sodium 298.7, Carbohydrate 74.4, Fiber 3.4, Sugar 1, Protein 8.5

KOUSHARY



KOUSHARY image

Categories     Pasta     Vegetarian     Dinner

Yield 4 people

Number Of Ingredients 11

2 cups ditalini pasta
2 cups lentils
1 cup white/basmati rice
7 medium onions
olive/veg oil
2-6 cloves garlic (your preference)
28 oz can crushed tomatoes
3 tsp white vinegar, divided
1 TB cumin powder
cayenne pepper
salt, pepper

Steps:

  • 1) In med saucepan, bring 4 cups water to boil. Add lentils. Cover, simmer until soft, 20-40 min. (Check during cooking, add more water if needed.) 2) In med nonstick saucepan bring 1 3/4 cups water to boil. Add rice. Cover and immediately turn heat to lowest setting. Let steam for 18 minutes. 3) In another saucepan boil approx. 5 cups water. After boil, add several TB salt and 2 cups pasta. Cook according to package instructions (about 8 min for ditalini). 4) Cover a baking sheet with several layers of paper towels. Set aside. Slice 4 med onions "north to south" from root to opposite end. Now cut each half into VERY thin half-moon slices. Cover bottom of non-stick frying pan with approx 1/4" oil. Heat oil to med-high heat. When it starts to ripple, add onions. Fry until they start to turn golden and get crispy (about 30 min.) Remove with slotted spoon. Drain on paper towels. Reserve oil. 5) When lentils are soft, drain, set aside. When pasta is cooked, drain, set aside. 6) Pour some of the onion frying oil over the lentils. Add 1 TB cumin, stir. 7) Dice 3 onions and several cloves of garlic (I only use 2, but you may like more). Heat several TB oil in frying pan. Add onions, cook until soft and translucent. Add garlic and cook 1 minute. Add crushed tomatoes, bring to boil. Add 2 tsp white vinegar, cayenne pepper (start with small amount, taste, increase to your preferred heat level), salt and pepper. 8) Layer in individual bowls rice, pasta, lentils, sauce, fried onions.

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