Koshari is a traditional dish from Egypt, one that tastes so good that you can’t stop eating until nothing is left. The dish has many parts, all of which are pretty simple but combine together for complete deliciousness: Rice/lentil (referred to as koshari), spicy tomato sauce, macaroni, garbanzo beans and fried onion.
(This recipe is taken from mikesenese.com/DOIT, he helped me and my mom film and transcribe her amazing dish. Thanks Mike and Mom!)
Here is the recipe to make the best tasting koshari (of course, I’m biased, it’s my mom). I’ve based the approximate measurements off of the video of my mom (Magda) demonstrating how to cook the dish.
Ingredients:
Koshari:
1 large yellow onion, chopped
1/2 cup corn oil
1lb lentil beans
2 cups basmati rice
4 cups water
1 tablespoon plain tomato sauce
1 glove of garlic, crushed
Sauce:
(2) 16oz cans of tomato sauce (video says 6oz – was meant to say 16oz)
1 tablespoon corn oil
5 cloves of garlic, crushed
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cinammon
2 tablespoon white vinegar
1 green chili pepper or 1/2 teaspoon red pepper flakes (optional)
Pasta:
1lb macaroni, small size (elbows)
1 teaspoon salt
1 teaspoon pepper
Garbanzos (topping):
1 can garbanzos, drained and rinsed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic pepper
1 tablespoon lemon juice
Pasta:
– Boil water in large pain
– Add one pound small macaroni shape. Elbows work well.
– Cook slightly longer than the directions call for – you want the pasta to be soft.
Garbanzos:
– Drain and rinse a can of garbanzo beans (chickpeas)
– Mix in salt, pepper, cumin, garlic powder
– Sprinkle with lemon juice
Prepare by making a bed of the rice and lentils, add macaroni on top, coat with sauce (the sauce is my favorite part – that vinegar/cinnamon addition makes it so tangy-good), top with garbanzos and fried onions. Serve with a nice cucumber and tomato side salad.
Serves about six.
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