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Practical Method to Cooking Appetizing Egyptian koshari

Hoping to dine Egyptian koshari a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with useful procedures on preparing a Egyptian koshari like a famous chef made.

Egyptian koshari

We hope you got benefit from reading it, now let's go back to egyptian koshari recipe. You can have egyptian koshari using 30 ingredients and 9 steps. Here is how you do it.

To make an extraordinary Egyptian koshari, here are the ingridients required:

  1. Get of For the Crispy onion toppings.
  2. Prepare 1 of large onion, sliced into thin rings.
  3. Use of Salt.
  4. Get 1/3 cup of all-purpose flour.
  5. Use 1/2 cup of cooking oil.
  6. Take of For tomato sauce.
  7. You need of Cooking oil.
  8. Provide 1 of small onion, grated.
  9. Provide 4 of garlic cloves, minced.
  10. Prepare 1 tsp of ground coriander.
  11. Use 1/2 of –1 tsp crushed red pepper flakes (optional).
  12. Take 1 (28 oz) of can tomato sauce.
  13. Get of Salt and pepper.
  14. Provide 1 of –2 tbsp distilled white vinegar.
  15. Provide of For koshari.
  16. Prepare 1 1/2 cup of brown lentils, picked over and well-rinsed.
  17. You need 1 1/2 cup of medium-grain rice, rinsed, soaked in water for 15 minutes, drained.
  18. Provide 1/2 tsp of each salt and pepper.
  19. Get 1/2 tsp of coriander.
  20. Use 2 cups of elbow pasta.
  21. You need of Cooking oil.
  22. Get of Water.
  23. You need 1 (15 oz) of can chickpeas, rinsed, drained and warmed.
  24. Take of For vinegar sauce.
  25. You need Half of cup of vinegar.
  26. Prepare 1/4 cup of water.
  27. Prepare 1 teaspoon of cumin.
  28. Take of Salt and pepper.
  29. You need of I teaspoon chili powder.
  30. Take 3 cloves of Minced garlic.

After readying the ingridients, now you are ready to prepare your appetizing Egyptian koshari by following the instructions below:

  1. Make the crispy onion topping. Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour. In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes)..
  2. Make the Tomato Sauce. In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more). Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so). Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve..
  3. Make the Koshari Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice.
  4. Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly..
  5. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so..
  6. Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain..
  7. Cover the chickpeas and warm in the microwave briefly before serving..
  8. For the vinegar sauce. Mix the half cup vinegar, 1/4 cup of water, cumin, garlic, chili powder, paprika. Mix it all together well.
  9. Put it All Together! To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce, crispy onions and vinegar sauce separately. Enjoy.

Egypt's favorite mishmash is a textural masterpiece made with everyday pantry staples. Share All sharing options for: This Egyptian Grain Bowl Is the Pantry Wonder-Dish We Need Right Now. Egypt has a vibrant street food culture. Koshari, one of Egypt's National dishes, is a hearty dish composed of rice, lentils, chickpeas, pasta, topped with a spicy tomato sauce and fried onions. Koshari is a traditional Egyptian staple, mixing chick peas, pasta, fried onions, and zesty tomato sauce, served on top a bed of rice and brown lentils!

Recipe : Egyptian koshari

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step by step to make Egyptian koshari

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