Egyptian Koshari
Egyptian koshari, prepared chef Omar’s way, serves 5 people and is built in layers of Egyptian rice, lentils, vermicelli, small pasta, spaghetti, chickpeas, and fried onions, with a cooked tomato sauce flavored with garlic and spices, a daqqa garlic sauce with cumin, coriander, lemon, and vinegar, and chili oil with hot paprika. The description is the primary reference for quantities, while the spoken content added 2 finely chopped onions to the grain mixture along with some preparation details and tips.
A mixed rice, pasta, lentil, and chickpea dish served with sauce and toppings.
Like a hearty rice-and-lentil bowl with tomato sauce.
Ingredients
- 250 grams small pasta
- 250 grams spaghetti
- 20 grams black lentils
- 400 grams Egyptian rice
- 150 grams vermicelli
- 150 grams chickpeas
- 1 kilogram onions
- 1 kilogram tomatoes
- 1 head garlic head
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 3 tbsp vegetable oil
- 3/4 tbsp tomato paste
- 1/2 tsp sugar
- 1/2 tbsp white vinegar
- a pinch nutmeg
- 2 tbsp oil
- 1/2 head half a garlic head
- 1/2 tsp coriander
- juice of half a lemon lemon juice
- 1 and 1/2 tbsp white vinegar
- 1/4 tsp salt
- half a cup water
- 100 ml vegetable oil
- 1 and 1/2 tsp hot paprika
- 2 2 finely chopped onions
Instructions
- Place the vegetable oil in a frying pan, then fry the chopped onions until golden and crisp. Remove them from the pan and drain on paper towel.
- Reserve the oil from frying the onions in a bowl to use later in the sauce, daqqa, and chili oil.
- Place the tomatoes in a blender, then blend until ready for cooking.
- Heat the oil in a pot, then add the garlic, cumin, and spices for the sauce. Add the tomatoes and cook down with the tomato paste, salt, black pepper, sugar, vinegar, and nutmeg until the sauce thickens.
- Wash the Egyptian rice in a bowl, then wash the black lentils after soaking them as mentioned in the spoken content. Prepare the vermicelli, small pasta, and spaghetti for cooking.
- Toast the rice, lentils, and vermicelli in a suitable pot, then add hot water. Leave the pot over the heat until the water is absorbed and the mixture is cooked.
- Boil the small pasta in a pot of salted water, then boil the spaghetti in the same pot 5 minutes later. Drain the pasta and add a little oil so it does not clump together.
- Prepare the chickpeas in a separate pot after soaking and boiling them as mentioned in the spoken content, leaving them whole and slightly firm when serving.
- Prepare the daqqa, a garlic-vinegar sauce, in a bowl or mortar. Pound the garlic with the cumin, coriander, and salt, then add the juice of half a lemon, white vinegar, and water. Stir until combined.
- Prepare the chili oil in a small frying pan, then heat the vegetable oil with the hot paprika until combined.
- To serve, place the rice, lentil, and vermicelli mixture on the plate, then add the pasta, chickpeas, and fried onions.
- Pour some sauce over the dish, then add the daqqa, followed by chili oil as desired.
- Mix the koshari on the plate before eating so the sauce, daqqa, chili oil, and onions are distributed throughout all the ingredients.