I need a good koshary recipe?!
Answers: when i went to egypt i tasted one bite of koshary and it was awesome, i wana make it in u.s. but i can find a recipe plz help
**KOSHARY**
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
Not the one? See other Koshari Recipes
Casseroles Chili
Vegan Chili
Egyptian Chili
Grains Chili
Historical/Traditional Chili
Cook the lentils in just over a litre of salted water.
Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
Cook the macaroni in a separate pot.
Rinse and strain when done.
Meanwhile, fry the onions and garlic in the oil until golden.
Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
You can now blitz the sauce in a food processor until smooth or just leave as is.
Mix the lentils, rice and macaroni together in one pot.
Place some of the lentil mixture on each plate and top with tomato sauce.
Sprinkle with more hot chili powder or salt and pepper, if desired.
Served with bulgar wheat
INGREDIENTS
1 tablespoon ghee (clarified butter)
1 pound lamb meat, cut into small pieces
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ground cardamom
2 onions, sliced
1 potato, peeled and sliced
1 pound eggplant, peeled and cubed
1 pound zucchini, thickly sliced
2 pounds tomatoes, cubed
1 chile pepper, chopped
salt to taste
1 tablespoon tomato paste
1/4 cup water
6 cloves garlic
salt to taste
3 tablespoons dried mint
DIRECTIONS
Heat the ghee in a large pot over medium heat. Place the lamb meat in the pot, and cook until evenly brown. Season with allspice, cinnamon, cloves, nutmeg, and cardamom.
Place a layer of onion on top of the lamb in the pot, followed by layers of potato, eggplant, zucchini, and tomatoes. Do not stir. Place the chile pepper in the center of the vegetables. Season with salt. Mix the tomato paste and water, and pour over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
With a mortar and pestle, crush together the garlic, salt, and mint. Mix with 2 tablespoons of liquid from the pot, and pour over ingredients in pot. When removing the mixture to the serving dish - a fairly open or wide bowl - tip the pot and let it slide out the side so that it stays in the layers.
this is a really good Koshary recipe! - simple & taste so...good. try it then you know my recipe is far better than the rests!
1 tablespoon olive oil
1 medium onion, finely chopped
1 cup lentils
1 cup water
1/4 teaspoon pepper
1/4 teaspoon cumin
2 cups water
2 cups long grain white rice
1/2 teaspoon salt
Heat oil in pan, add onion and fry for 3 minutes.
Add lentils, water, pepper and cumin.
Bring to a boil and simmer for 5 minutes. Add 2 cups water and bring to a boil.
Add rice and salt and continue to boil.
Then reduce heat to low, cover the pan and simmer for 15 minutes.
Remove from heat and let sit for 10 minutes. Serve.