EGYPTIAN KOSHARI
INGREDIENTS
• Olive oil 2tbls
• Basmati Rice 1cup
• Puy lentin 1cup
• Macaroni- 2cups
• Vegetables Stock 2cup
• Garlic 20gms
• Bay leaf 2nos
• Cumin pwd. 1tbls
• Cinnamon pwd. 1tsp
• Green cardamom 4nos
• Salt 2 tspn
• For sauce Olive oil 2tbls
• Onion chopped 25gms
• Garlic 15gms • Tomato pilate 400gms • Bharat spice 1tbls
• Salt 1tsp • Pepper 1tsp • Fried Onion for Garnish
• Heat olive oil in a medium saucepan over mediumhigh heat.
• Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
• Rinse the lentils under cold water and add them to another medium saucepan with 2 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.
• Cook the macaroni until al dente.
• Note: Prepare the rice, macaroni and lentils while the sauce is simmering and leave them covered in the pots to keep warm.
TO MAKE SAUCE
• Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
• To make the crispy onions, heat the oil in a skillet. 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 (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm