WHOLE GRAIN KOSHARI WITH LENTIL SPICE CRUSTED FISH
1/2 cup (125 mL) wheat berries 1/4 cup (60 mL) green lentils 1/4 cup (60 mL) chickpeas 5 cups (1.25 L) water 1 tsp (5 mL) lemon juice 12 medallions ling cod, 2 oz (60 g) apiece Green lentil spice crust, divided (see below) Red lentil spice crust, divided (see below) 4 tbsp (60 mL) olive oil 1 onion, julienne 1 carrot, sliced into medallions 2 cloves garlic, thinly sliced 2 bay leaves 2 tbsp (30 mL) lemon juice (or to taste) Salt to taste Handful parsley leaves Handful cilantro leaves
Green lentil spice crust:
3 tbsp (45 mL) dry green lentils 1 tsp (5 mL) whole green cardamom 2 tbsp (30 mL) whole fennel seeds 1 tsp (5 mL) whole white peppercorns 1 tsp (5 mL) whole cumin seeds 1 tsp (5 mL) mace 1 tsp (5 mL) sea salt
Red lentil spice crust:
3 tbsp (45 mL) red lentils 1 tbsp (15 mL) saffron 1 tbsp (15 mL) whole coriander seeds 1 tsp (5 mL) turmeric powder 1 tsp (5 mL) chili 1 tsp (5 mL) red chili flakes 1 tsp (5 mL) ground ginger 1 tsp (5 mL) sea salt
1. One day in advance: Soak wheat berries in 2 cups (500 mL) water with 1 tsp (5 mL) of lemon juice, soak green lentils in 1 cup (250 mL) water and soak chickpeas in 2 cups (500 mL) water. Soak for 24 hours.
2. Prepare green lentil spice crust: Dry-roast cardamom, fennel, peppercorns and cumin. Combine with remaining ingredients and blitz into a fine powder using a coffee or spice grinder. Set aside.
3. Prepare the red lentil spice crust: Dry-roast the coriander seeds. Combine with remaining ingredients and blitz into a fine powder using a coffee or spice
grinder. Set aside.
4. After wheat berries, lentils and chickpeas have soaked for 24 hours, drain, but reserve the soaking liquid. Add enough water to the soaking liquid for a total of 6 cups (1.5 L).
5. Make the koshari: In a medium soup pot, heat olive oil over medium heat, then saute onions, carrots and garlic with 1/4 of the green lentil spice crust and 1/4 of the red lentil spice crust. Add bay leaves, wheat berries, lentils and chickpeas and stir in the reserved soaking liquid.
6. Bring to a boil, and then simmer over medium heat until grains are completely cooked and tender, approximately 45 to 60 minutes. Add additional water if necessary, keeping the stew moving easily in the pot.
7. Preheat oven to 325 F (160 C). Toss 6 cod medallions with the remaining green lentil spice crust, and 6 with the remaining red lentil crust spice crust until generously coated. Place in oven and bake until completely cooked, approximately 7 to 10 minutes.
8. Season cod and stew with lemon juice and salt to taste. Serve cod on top of the koshari on a large serving platter. Garnish with fresh parsley and cilantro leaves.