Koshari - rice, lentils, pasta, chickpeas
Arguably Egypt's national dish, mixing chick peas, pasta, fried onions, and zesty tomato sauce, on a bed of rice and brown lentils.
Recipe from amiraspantry ↗Ingredients
Other
Method
If you are using dry chickpeas, soak them in cold water overnight with 1/4 teaspoons baking soda.
Cook Pasta in enough salty water according to package directions, drain then add 2 Tablespoon of oil and adjust seasoning. Mix everything together and set aside.
Prepare rice as indicated on your package and set aside.
Put lentils in a colander and wash thoroughly under running cold water.
Place lentils in a pot covered with cold water and bring to a boil.
Reduce heat and cook for 25-30 minutes until just al dente making sure to check on water level and add water whenever necessary.
Drain but do not rinse and in the same pot saute onion in oil until fragrant.
Add lentils back to the pot with tomato sauce and season.
Continue cooking until done and set aside.
In a medium pot over medium-high heat, add oil and vermicelli cook until vermicelli turns golden brown.
Add water little by little and stir until you get the desired tenders.
Season with salt.
Drain soaked chickpeas and wash well with running water.
Place chickpeas in a pot, cover with cold water and add a pinch of salt.
Bring to a boil then reduce heat and continue cooking 60-90 minutes until the desired tenderness reached.
Make sure to check on water level and add water whenever necessary.
In a medium sauce pan, sauté garlic in oil until fragrant, about 1 minute.
Add vinegar, tomato sauce, water and salt then mix well.
In a small sauce pan, sauté garlic and cumin together until fragrant, about 30 seconds.
Add vinegar, water then taste to adjust salt.
In a deep pot, add oil to cover the bottom by 1 inch.
Add onion slices and cook on medium-high stirring every now and then making sure not to burn the onions.
Take onions out on a plate lined with kitchen paper towel.
Set aside, it will Harden and get crispier.
Take 2 Tablespoons of the cooking oil and stir them in the cooked rice. This step is optional but highly recommended as it gives the rice shine and taste.
You can let everyone take of each of the ingredients as he likes or make what is called tarabeesh (domes) by packing ingredients tightly in a bowl then invert it on plates. Top with onion and sauces.