Koshary
Koshary is Egypt’s national dish and a widely popular street food. The dish combines Italian, Indian and Middle Eastern culinary elements. Rice, lentils, chickpeas and pasta are cooked individually, then tossed together and topped with cumin-scented tomato sauce and crunchy fried onions. A plate of koshary fills up even the hungriest of stomachs.
Serves
2
Cooking Time
30 mins
Cuisine
Egyptian
Ingredients
- 4 cups basmati rice, washed clean
- 2 onions, sliced thinly
- a little star anise
- a little clove
- 2 tsp. ground cumin powder
- 1 tsp. black pepper powder
- Oil
- 2 kg beef bones, to boil for stock – should get 4 ½ cups of stock from here
- ½ packet spaghetti, immersed in water until cooked
- 1 cup black lentils, boiled until soft
Sauce ingredients to be mixed
- 2 tbsp. tomato puree
- 4 tbsp. vinegar
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tin tomato juice
- 2 cloves garlic, chopped finely
- Salt to taste
- Sugar to taste
Garnish
- 2 onions, sliced and fried until golden brown
- 1 handful coriander leaves
Instructions
1. Heat the oil and fry the onions until golden brown.
2. Add in the spices, rice, salt and water.
3. Boil the bones as if you are cooking rice.
4. Stir-fry the garlic, chili powder, cumin and other ingredients in the meantime.
5. Allow it to thicken.
6. Mix all of these in a big bowl together with the cooked rice, black lentils and spaghetti.
7. Garnish it with golden brown onions and coriander leaves.
