Koshary is pretty much Egypts staple street food You can find anything from a 2story koshary restaurant to a man with a cart on the side of the street It has no meat but even the biggest of carnivores dont miss it
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Combine chickpeas
vinegar
coriander
cayenne pepper
and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish
shaking occasionally.
Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite
about 8 minutes; drain and set aside.
Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
Meanwhile
combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender
about 30 minutes. Drain.
Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent
5 to 7 minutes. Add crushed tomatoes; season with salt and pepper
reduce heat to medium-low
and maintain at a simmer while preparing remainder of dish.
Melt butter in a pot over medium-high heat; add rice
increase heat to high
and fry for 4 to 5 minutes
stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low
cover
and cook until rice is tender
and the liquid has been absorbed
about 20 minutes.
Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas
tomato sauce
and French-fried onions.
Tips
Instead of French-fried onions
you can caramelize 4 large sliced onions in butter and brown sugar for 45 minutes and serve with both kinds of onion. It's sensational!
