Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, the egyptian koshari. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Koshari (also spelled Koshary or Kushari) is the national dish of Egypt. It's served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner. Egyptian koshari recipe is one of the easy Egyptian recipes.
The Egyptian Koshari is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. The Egyptian Koshari is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook the egyptian koshari using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make The Egyptian Koshari:
- Make ready 1 cup brown lentils, rinsed
- Make ready 1 cup macaroni, elbow or small shells
- Make ready 1 cup white rice, soaked in water for one hour
- Make ready vegetable oil
- Take Tomato Sauce
- Make ready 1 large onions, finely chopped
- Take 5 cloves garlic, chopped
- Make ready 1 1/2 cup tomato juice
- Prepare 1 tablespoon tomato sauce
- Prepare 4 tablespoons vinegar
- Prepare allspice according to taste
- Prepare salt to taste
- Get black pepper to taste
- Take For the takleya:
- Take 2 large onions, peeled and cut into thin slices
- Take 2 tablespoons vegetable oil
- Make ready black pepper to taste
Egypt is known and famous for the Pyramids of Giza and the Great Ancient Egyptian civilization. But that is not all what Egypt is famous for. Koshari is the ultimate Egyptian comfort food. Whether it's a family recipe, or a bustling Cairo street vendor, Koshari never disappoints.
Instructions to make The Egyptian Koshari:
- Place lentils in a large saucepan and cover it with water, add 1 teaspoon of salt. Cook until they are very tender then remove from heat and drain. Keep the lentils’ water, we will use it later on for the rice.
- Heat the oil in a pan and mix in onions and all-spice. Stir until the onions start changing color then add the rice and cook for another 3 minutes.
- Add in the lentils. Mix gently with the rice for few minutes. Then pour the lentils’ water.
- Cover the pan, and simmer over low heat with lid on until rice and lentils are cooked.
- Meanwhile, cook the macaroni according to box directions. Drain and keep aside warm.
- To make the tomato sauce: heat vegetable oil in a large skillet, stir in the garlic and cook until they become transparent. Then add in the tomato juice, tomato sauce, vinegar and salt. Cook over medium heat until the mixture starts boiling. Remove from heat and keep warm.
- For the takileya, heat the oil in another skillet and fry the onions until they become soft and golden. Flavor with black pepper. Remove and drain on paper towels.
- To serve: put the rice and lentils in a deep serving dish, spread the macaroni on top, pour the tomato sauce all over. Garnish with the takelaya.
- Serve warm.
If there's one food all Egyptians cherish, it's this. Kushari, also Koshari and Koshary (Egyptian Arabic: كشري, [ˈkoʃæɾi]), is Egypt's national dish and a widely popular street food. Rachel Shabi: A new restaurant, Koshari Street, has brought Egypt's much-loved street food and national dish to London. I've never had koshari before but this substitution seemed to work out just fine. To begin making the Egyptian Koshari Recipe, first prepare the Baharat spice blend.
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