You probably won’t make this dish because it destroyed my kitchen. It used 5 pots and pans just to make it. It was really good though. And it was the « travel to Egypt » I wanted tonight. It’s Egyptian street food. So make it if you’re feeling ambitious and love food and culture as much as I do. But get yourself a good dish washer to help you out 😂
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Koshari (Egyptian rice lentil & macaroni)
Plant based
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Ingrédients (for 2-4)
⁃ 1 Tbsp olive oil
⁃ ½ cup rice
⁃ 1 cup veg broth or water
⁃ ½ cup brown lentils
⁃ ½ tsp. Cumin
⁃ 1 small bay leaf
⁃ 1 small garlic clove, smashed
⁃ 1 cup macaroni
⁃ ¼ tsp. Salt
⁃ 15 oz. Garbanzo beans
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Directions:
In a medium saucepan bring 1 cup water and lentil to boil. Then add garlic, cumin and bay leaf. Simmer 20-30 minutes or until soft. Add ¼ tsp salt at end.
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Meanwhile, In a small sauce pan, heat oil and toast rice until slightly golden. Add 1 cup water and simmer for 15 minutes with lid on.
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Bring pot of water to the boil and when boiling add the macaroni.
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Once all these components are done, mix them together. Set aside.
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Spicy Tomato sauce:
-1 Tbsp. Olive oil
⁃ ½ onion, fine dice
⁃ 1 garlic clove, minced
⁃ 8 oz tomato purée (i used some jarred tomato sauce and salsa)
⁃ 1 tsp. Baharat spice blend (I used Ras el Hanout)
⁃ 1/2 Tbsp. Red wine vinegar
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In a large frying on heat oil. Sauté onion and garlic until softened. Then add remaining ingredients and heat through set aside.
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Crispy onions:
1 onion sliced
Oil to fry onion
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Get oil hot and fry onions until golden brown. Place on paper towel to drain excess oil.
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Assembly:
Place rice-lentil-macaroni mixture on a plate. Top with garbanzo beans, then tomato sauce and crispy onion. Add more baharat spice on top if desired.
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