|Kushari, also koshary, kosheri or koshari|
Have you as a child watched the 1956 make of the “The Ten Commandments?”
My mother took me and my sister to watch this movie!!! And we were fascinated the visuals and the screenplay was something we had never witnessed before.
Cut to present my elder one was to participate in fancy dress and she was Cleopatra!!
We all love the pyramids … okay I passed on my fascination with Egypt to the kiddo and she to the younger one so the choice for E in the “Around the World in 30 Days” was natural “Egypt!”
According to Wikipedia,” Kushari, also koshary, kosheri or koshari is an Egyptian dish of rice, macaroni and lentils mixed together, topped with a tomato-vinegar sauce; some add short pieces of spaghetti garnished with chickpeas and crispy fried onions. A sprinkling of garlic juice and hot sauce are optional.”
This was a poor man’s food but like all tasty foods has become the national food of Egypt. There are places that specialise in making of koshari but you can eat it on the roadside too!
I know where I will have mine. But right now you can have it virtually here.By the way do not let this long list of ingredients put you off the end result is awesome!!
Recipe Source: The Daring Gourmet
- 2 tblspn olive oil
- 1 cup medium grain rice (I used sona masuri)
- 1 cup brown lentils
- 2 cups small macaroni
- 2 cups vegetable stock
- 10 garlic clove, crushed
- 1 tsp cumin
- 1 bay leaf
- ½ teaspoon salt
- 2 tblspn olive oil
- 2 large onions, thinly sliced
- Salt to taste
For the Sauce:
- 2 tblspn olive oil
- 1 small onion, diced finely
- 2 tblsp of garlic and ginger paste
- 4 large tomatoes, peeled and pureed
- 2 tspbaharat spice blend see recipe here
- ½ teaspoon red chilli flakes (omit if you dislike spicy hot)
- 1 tblspn red wine vinegar
- Salt & pepper to taste
Crispy Onion Garnish:
- 2 onions, finely sliced
- Oil for deep-frying
- 1cup chickpeas/garbanzo beans, soaked overnight
- Wash the rice with water twice and drain in the strainer.
- Wash and rinse the lentils in water.
- Boil the chickpeas, known in the Indian Sub-continent as Cholay, soaked overnight in the pressure cooker with 2 cups of water and boil for 2 whistles only. Let the pressure drop naturally then open and drain the cholay. I reserved the water to add it to the stock.
As the cholay is cooking make the sauce. For that:
- Heat the oil in a kadhai over medium heat and add the onion.
- Cook until soft and translucent, about 5-7 minutes.
- Add the garlic and ginger paste and saute until golden brown.
- Add the tomato puree, baharat, salt and pepper to taste, chilli flakes (if using) and red wine vinegar.
- Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
- As the sauce is simmering let’s make the rice and the lentils and the macaroni.
To make the rice:
- Heat 2 tablespoons of olive oil in a medium pan over medium-high heat.
- Add the drained rice and fry it for 2 minutes.
- Add the vegetable stock bring it to a boil.
- Lower the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
To make the lentils:
- Add the rinsed lentils to a medium pan with 2 cups of water. (I needed 3 cups of water.)
- Add the garlic, cumin and bay leaf and bring it to a boil.
- Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender.
- Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.
- Meanwhile cook the macaroni according to package instructions until al dente.
- To make the crispy onions, heat the oil in a kadhai.
- Add the onions and fry until dark brown.
- Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
- Add the rice, lentils and macaroni to a large bowl and toss to combine but I added the desired amount of each on the plates.
- Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce.
- Top with garbanzo beans which is Kabuli cholay, the crispy onions and another sprinkle of baharat.
- Serve warm.
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