Can someone give me a koshari recipe for 20 people?!
Answers:
This is basically an Egyptian version of a layered casserole dish, it is difficult to find a recipe for 20 and also not easy to tweak a recipe on hand!. You could always double or triple a recipe but that could also lead to disastrous results!. My suggestion is to make two, instead of 1 large dish!. You could make both them simultaneously!. It will be the same consistency & authenticity without the stress!.
If you are used to cooking for a large # of people, feel free to simply double the recipe!.
Egyptian Koshari (8-10 servings): 2 should be plenty
Ingredients:
2 cups rice
2 cups salad macaroni
2 cups brown lentils
2 medium yellow onions, chopped
1 cup oil (any kind) divided into 3 tablespoons, 2 tablespoons, and half a cup
2 tablespoons cumin powder
2 bouillon cubes (chicken or vegetable)
1 can (16oz) tomato sauce
4 cloves garlic, chopped
? cup water
3 tablespoons vinegar
salt and pepper to taste
? teaspoon cayenne powder (optional)
Rice: This can be any type of unflavored rice!. Long grain Basmati works best!. Cook rice according to package instructions then, set aside!. For Basmati rice, I like to use a rice cooker!. Use 2 cups of water for every 1 cup of rice!.
Macaroni: Cook macaroni according to package instructions, but a little longer than al dente then, set aside!. I prefer just a minute or so longer than recommended for this dish!.
Lentils: Sautee ? chopped onion in 3 tablespoons oil until deep golden, barely brown!. Add 4 cups water, then 2 tablespoons cumin powder, 1 bouillon cube, and about 1 tablespoon salt!. Add lentils and let cook until all water is absorbed!. Check for the amount of water left and whether the lentils are done or not!. Add water if needed!. The lentils should be soft and tender, but not mushy!.
Sauce: Sautee garlic in 2 tablespoons oil until you smell the aroma!. Do not allow to brown!. Garlic should be barely golden!. Add tomato sauce!. Add ? cup water and bouillon cube!. Add salt and pepper to taste!. Add cayenne powder if desired!. Let cook on low-medium heat until sauce reduces to become almost the same consistency of the tomato sauce out of the can, or just a little thinner!. Remove from heat and add 3 tablespoons vinegar and stir!.
Fried Onions: In a frying pan, add ? cup oil to the one and a half chopped onions and fry until dark brown and crispy!. You want the onions almost burned (trust me on this one)!. This can be done by frying on low heat and occasionally stirring, or on high heat and constantly stirring the onions!. The onions will shrink and become crisp!. Remove onions from hot oil with a slotted spoon and drain on a paper towel!. Do not crowd the fried onions, spread them on the paper towel to maintain their crispiness
How to assemble the dish: This description is for individual servings!. If you prefer to have one big serving dish, use a big bowl!. In a small individual soup bowl, fill one third with a layer of rice and press firmly!. Fill the second layer of the bowl with lentils!. Make sure the lentils are well drained, so that the moisture does not disturb your mold!. Press firmly!. Fill the bowl to the top with a layer of macaroni and press firmly!. Invert the plate on which the koshari is to be served over the bowl and hold firmly!. (Say a little prayer) and flip the plate and the mold upside down while holding both together!. Remove the bowl and hope your little dome of koshari does not fall apart!. You should have a little dome with a white top of rice, a middle brown belt of lentils, and a bottom of macaroni!. Spoon tomato sauce on top of the dome mold and let sauce run down the sides of the mold!. Sprinkle fried onions on top!.
Recipe: courtesy Shayma HassounaWww@FoodAQ@Com
If you are used to cooking for a large # of people, feel free to simply double the recipe!.
Egyptian Koshari (8-10 servings): 2 should be plenty
Ingredients:
2 cups rice
2 cups salad macaroni
2 cups brown lentils
2 medium yellow onions, chopped
1 cup oil (any kind) divided into 3 tablespoons, 2 tablespoons, and half a cup
2 tablespoons cumin powder
2 bouillon cubes (chicken or vegetable)
1 can (16oz) tomato sauce
4 cloves garlic, chopped
? cup water
3 tablespoons vinegar
salt and pepper to taste
? teaspoon cayenne powder (optional)
Rice: This can be any type of unflavored rice!. Long grain Basmati works best!. Cook rice according to package instructions then, set aside!. For Basmati rice, I like to use a rice cooker!. Use 2 cups of water for every 1 cup of rice!.
Macaroni: Cook macaroni according to package instructions, but a little longer than al dente then, set aside!. I prefer just a minute or so longer than recommended for this dish!.
Lentils: Sautee ? chopped onion in 3 tablespoons oil until deep golden, barely brown!. Add 4 cups water, then 2 tablespoons cumin powder, 1 bouillon cube, and about 1 tablespoon salt!. Add lentils and let cook until all water is absorbed!. Check for the amount of water left and whether the lentils are done or not!. Add water if needed!. The lentils should be soft and tender, but not mushy!.
Sauce: Sautee garlic in 2 tablespoons oil until you smell the aroma!. Do not allow to brown!. Garlic should be barely golden!. Add tomato sauce!. Add ? cup water and bouillon cube!. Add salt and pepper to taste!. Add cayenne powder if desired!. Let cook on low-medium heat until sauce reduces to become almost the same consistency of the tomato sauce out of the can, or just a little thinner!. Remove from heat and add 3 tablespoons vinegar and stir!.
Fried Onions: In a frying pan, add ? cup oil to the one and a half chopped onions and fry until dark brown and crispy!. You want the onions almost burned (trust me on this one)!. This can be done by frying on low heat and occasionally stirring, or on high heat and constantly stirring the onions!. The onions will shrink and become crisp!. Remove onions from hot oil with a slotted spoon and drain on a paper towel!. Do not crowd the fried onions, spread them on the paper towel to maintain their crispiness
How to assemble the dish: This description is for individual servings!. If you prefer to have one big serving dish, use a big bowl!. In a small individual soup bowl, fill one third with a layer of rice and press firmly!. Fill the second layer of the bowl with lentils!. Make sure the lentils are well drained, so that the moisture does not disturb your mold!. Press firmly!. Fill the bowl to the top with a layer of macaroni and press firmly!. Invert the plate on which the koshari is to be served over the bowl and hold firmly!. (Say a little prayer) and flip the plate and the mold upside down while holding both together!. Remove the bowl and hope your little dome of koshari does not fall apart!. You should have a little dome with a white top of rice, a middle brown belt of lentils, and a bottom of macaroni!. Spoon tomato sauce on top of the dome mold and let sauce run down the sides of the mold!. Sprinkle fried onions on top!.
Recipe: courtesy Shayma HassounaWww@FoodAQ@Com