Monday, July 13, 2015

Koshary is an Egyptian specialty which is very filling at tasty.









Here is the recipe..

Serves 2 

Ingredients :
Pasta - 1 cup (Mix of elbow and broken spaghetti)
Rice - 1/2 cup (Basmati or Egyptian Rice)
Vermicelli - 2 Tablespoons
Brown Lentils - 1/2 cup
Chick peas - 1/4 cup
Onion - 3 medium
Tomato - 1 large, pureed
Garlic - 2 cloves
Tomato paste - 2 Tablespoons
Lemon Juice - 2 Tablespoons
Stock cube - 1, chicken or vegetable (Optional)
Chilli Powder - 1/2 Teaspoon or as per spice level
Cumin Powder - 1/2 Teaspoon
Salt to taste
Pepper powder to taste
Oil as required
Water as required
Butter - 1/2 Tablespoon

Method :
Chickpeas :
1. Wash and soak the chickpeas for 6-8 hours. You may avoid this and use canned cooked chickpeas.
2. Boil or pressure cook the chickpeas in salted water till done. Rinse and keep aside.

Lentils :
3. Wash and soak the brown lentil for 30 minutes.
4. In a saucepan add the soaked lentils and 3 cups of water. Add some salt.
5. Bring to a boil, reduce the flame to low and cook for about 20 minutes. Do not overcook the lentils. They should be just done.
5. Drain the water, rinse and keep aside.

Rice & Vermicelli :
6. Wash the rice and soak in water for 30 minutes.
7. In a broad vessel, melt butter.
8. Add the vermicelli and fry till they turn golden. Add the soaked rice and fry for a few seconds.
9. Add 1 1/4 cup of water and salt to taste. 
10. You can add 1/2 of a chicken stock cube or vegetable stock cube and dissolve it in water. This is optional.
11. Bring to a boil and reduce the flame to the lowest setting. Cover and cook for 10 minutes undisturbed. Switch off flame and keep it aside.

Pasta :
12. Bring water to boil in a saucepan. Add salt. Add the pasta and cook the pasta to desired level.
13. Drain the water and keep aside.

Tomato Sauce :
14. In a saucepan heat a tablespoon of oil. Add finely chopped 1/2 onion and fry till it turns golden.
15. Add the tomato puree and mix well. 
16. Add 1/2 chicken or vegetable stock. This is optional.
17. Add salt, pepper to taste and add chilli powder. Mix well.
18. Reduce flame and let this cook till it gets reduced to half. Keep stirring now and then.
19. Add the store bought tomato paste and mix well.
20. Add 1 1/2 cups of water and mix well.
21. Bring to a boil. Reduce flame, cover and simmer till it turns into a sauce consistency. Keep aside.

Tangy Garlic Tomato Sauce :
22. In a bowl crush 2 garlic cloves.
23. Add lemon juice and mix well.
24. Add salt to taste and cumin powder and mix well.
25. Add about 7-8 teaspoons of the prepared tomato sauce and mix well. You can add more tomato sauce to achieve desired taste. Keep aside.

Fried Onions :
26. Slice the remaining 2 1/2 onions into thin crescents.
27. Heat oil in a frying vessel. Fry the onions till they turn golden. Take care not to brown them as they will turn bitter. 
28. Remove on to absorbent kitchen paper and keep aside.

Serving :
29. When ready to serve, in a bowl or a plate add a layer of pasta. Then add a layer of rice and vermicelli. Then add the lentils and some chickpeas. Then add the tomato sauce followed by the tangy garlic tomato sauce. Finally sprinkle fried onions on top. You can add as much or as little of each component to your liking.

30. Mix well and enjoy.

Notes :
1. Prepare the components in any order of preference. 




Recipe adapted from www.theguardian.com


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1 comment:

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