posted
does anyone know how you get your onions as crunchy as they do on top of kushari in egypt? mine just dont work out! and does anyone have kushari recipe?
Posts: 13 | From: london england | Registered: Oct 2001
| IP: Logged |
posted
My onions for koshari always get burned when i try to make them.I guess using a deep-fryer would help. Posts: 1339 | From: Om Leito | Registered: Aug 2006
| IP: Logged |
posted
I fry mine in about 1 inch of oil, i dont put too many in at once or the oil gets too watery, but just a handful at a time and take them out just before they burn and leave them on some paper while you do the rest.
you could also coat them in flour first?
I dont use a recipe, I just boil some small pasta, rice and brown or green lentils and the sauce i make with tomato paste or tins of tomatos blended, lots of garlic and some onion lightly fried up first, add the tomato, leave to simmer, add some vinegar, some salt and leave to simmer while you do the rest.
oh i forgot to add chilli if you want a spicy sauce (i just add some chilli sauce) I may do koshari today, i love it. You have made me hungry now and its only 7.30am
posted
MW is right, slice them thinly and cook them slowly (constantly stir them). It will take some time but the end result is worth it. Posts: 13440 | Registered: Feb 2006
| IP: Logged |
UBBFriend: Email this page to someone!
![[Roll Eyes]](rolleyes.gif)
![[Smile]](smile.gif)
Printer-friendly view of this topic