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 😂
Koshari (Egyptian rice lentil & macaroni)
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
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.
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.
Bring pot of water to the boil and when boiling add the macaroni.
Once all these components are done, mix them together. Set aside.
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
In a large frying on heat oil. Sauté onion and garlic until softened. Then add remaining ingredients and heat through set aside.
1 onion sliced
Oil to fry onion
Get oil hot and fry onions until golden brown. Place on paper towel to drain excess oil.
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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