Koshari. Koshri is another one of those genius solutions to using up pantry staples. It is a cousin to the Middle Eastern Mujadara. In a nutshell, it is a comforting bowl of simple pantry staples: spiced lentils and rice, combined with chickpeas and small pasta.
Puree the sauce in a food processor if you like a smoother texture.
Koshary (Egyptian Arabic: كشري , [ˈkoʃæɾi]), also kushari and koshari, is Egypt's national dish and a widely popular street food.
Koshary is made of rice, macaroni, and lentils mixed together, topped with a spiced tomato sauce and garlic vinegar and.
You can have Koshari using 18 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Koshari
- You need 2 tbsp of oil.
- Prepare 1 of medium carrot finely diced.
- You need 1 of onion finely diced.
- You need 4 cm of piece fresh ginger.
- It's 3 of gloves, crushed.
- It's 1 of small red chilli finely diced.
- Prepare 2 tbs of tomato puree.
- It's 2 tsp of baharat spice.
- It's 400 g of tin chopped tomatoes.
- You need 20 g of brown lentils (I used red in this recipe).
- It's 400 g of tin chickpeas.
- It's 30 g of organic brown rice.
- It's 1 ltr of vegetable stock.
- You need 30 g of vermichelli pasta, bashed into small pieces.
- It's Handful of fresh coriander leaves, chopped.
- Prepare of sprinkle of parsley, chopped.
- Prepare to taste of salt and black pepper.
- Prepare 1 of lemon, zested (optional).
I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It's served in "fast food" type restaurants, sold from carts by street vendors and made in the home. Koshari (كشري) also called kushari or kosheri, is one of the most popular dishes in the land of the Pharaohs, a delicious vegan combination prepared with chickpeas, lentils, macaroni and rice.
Koshari instructions
- Heat the oil in a large saucepan and saute the onion and carrot for 10 minutes until slightly brown. Add the ginger, chilli and garlic and cook for a further 2 minutes..
- Add the baharat spice, stir and cook for 1 minute. Add the tomato puree and tomatoes and stir well..
- Add the chickpeas, lentils, rice and vegetable stock and simmer on a low heat for half an hour. Add the pasta and season to taste. cook until the pasta is soft..
- Serve with crusty bread, a sprinkling of coriander, parsley and a grate of lemon..
Egyptian koshari is also called koshari abu gibba. The full name can be explained by the presence, in the recipe, of black lentils, also called ads abu gibba. Koshari is a cozy pile of warm carbs—traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together—smothered in perky tomato sauce and buried in fried shallots. Koshari (also spelled Koshary or Kushari) is the national dish of Egypt. It's served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner.
