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Hello everyone. Does anyone have a favourite Koshari recipe they would mind sharing with me? TIA.
Posts: 246 | From: but one life to live | Registered: Jun 2008
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SubmitCancel Ingredients 1 cup brown lentils 1 cup basmati rice 1 cup uncooked pasta (small shells or elbow macaroni is best) 2 large onions, diced 4 cloves garlic, minced 2 tablespoons oil 1 (400 g) can chopped tomatoes 1/4 teaspoon crushed red chili pepper flakes (or more to taste) salt and black pepper Directions 1Cook the lentils in just over a litre of salted water. 2Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using. 3When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary. 4Cook the macaroni in a separate pot. 5Rinse and strain when done. 6Meanwhile, fry the onions and garlic in the oil until golden. 7Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like. 8You can now blitz the sauce in a food processor until smooth or just leave as is. 9Mix the lentils, rice and macaroni together in one pot. 10Place some of the lentil mixture on each plate and top with tomato sauce. 11Sprinkle with more hot chili powder or salt and pepper, if desired.
Here's the recipe I use for Koshari.
Posts: 4476 | From: Scotland | Registered: Mar 2006
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This recipe has been posted before but I don't know where. It's from nanouk who used to be a member here a long time ago, and the best one I've tried so far. I also like the fact that you just make one sauce instead of preparing two separate ones.
No koshari without the hot sauce:
The orginal hot sauce did not work too well so here it is again 1 large can of whole peeled or crushed tomatoes 2 Tablespoons hot chili paste (Moroccan harissa or Mexican chipotle in adobo sauce) (or more if you can take it) 1/4 cup of oil 8 cloves of garlic sliced (or more) 3 Tablespoons vinegar 1 Tablepoon of ground cumin Salt pepper to taste
Fry the sliced garlic in oil until they start changing color. Add the can of tomatoes and the chili paste, salt and pepper. Bring to a gentle boil, turn the heat down to low. Add the cumin and the vinegar, leave it simmering for 15 minutes. Put it all in the blender to make a smooth mix. At this point you can still adjust the ingredients to suit your own taste, in particular the garlic, chili and vinegar.
No koshari without the garnish of crispy carmelized onions
3 large onions sliced into rings. Put some oil in a large pan add one tablespoon of butter for added taste. Sautee the onions rings until they turn deep deep brown (just short of charred). Make sure that the onion rings do not overlap each other so that they can crisp nicely. If your pan is too small do it in batches. No part of the onions should be even lightly brown. Stir to keep them from burning. This may take 20 minutes or more. You must taste something that reminds you of candy rather than onions.
Drain on a paper towel and keep others from taking samples. In my experience that is the one ingredient that runs out the first. It should be somewhat crispy not soggy and limp.
Now the main recipe
2 cups basmati rice washed 2 cups brown lentils washed 2 1/2 tablespoons butter 1/2 cup vermicelli pasta 1 small can of chick peas, drained (optional) 1/2 cup cooked elbow macaroni (optional)
Fry the vermicelli in the butter, when golden brown add the rice and stir till all grains are coated. Add 3 cups of water bring to a boil, cover and simmer on lowest possible setting. Add 1 1/2 cups of water to the lentils and cover and cook (really it is a steaming method) on lowest setting until tender (but not until they burst) in the last 10 minutes of cooking add the chickpeas if any. When the lentils are done drain any remaining liquid.
To assemble you can just mix it all but because everything is tender, the lentils, rice and chickpeas may breakdown and look unsightly. Instead make a layer of each of the ingerdients (rice, lentils, chickpeas, macaroni) with a sloted spoon and spread on the serving dish in layers. Making layers also allows you to have the koshari in the exact proportions that you like. Better yet serve every person individually according to their preference. (I don't like macaroni in mine) just like they do it in a "restaurant"
Posts: 3587 | Registered: Mar 2006
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