Egyptian Koshari Recipe

Egyptian Koshari Recipe

  • To begin making the Egyptian Koshari Recipe, first prepare the Baharat spice blend. To do this, dry roast the whole spices (excluding nutmeg) in a pan on medium heat, without burning them. Cool them down and then grind into a powder in a mixer or coffee grinder, along with ground cinnamon and nutmeg.

  • Store in dry, airtight container and use as needed.

  • Next, prepare the rice. To do this, warm some olive oil in a pan and add washed and drained rice to it. Saute the rice for 5 minutes and add the vegetable stock or water and bring it to boil.

  • Then, cover the pan and cook on a low heat for 10-15 minutes or until rice is done.

  • Meanwhile, wash and soak brown lentils in enough water. Cook them in a sauce pan, covered, for 30 minutes in a pan with garlic, cumin and bay leaf and 3 cups of water.

  • Alternatively cook in pressure cooker for 3 whistles with the same ingredients.

  • Once cooked, add salt and drain completely. Set aside until later use.

  • Cook the macaroni/vermicelli as per packet instructions in a pot of water and set aside while you prepare the sauce.

  • To make the sauce, place a pan on the heat and add some olive oil. When it is warm, add the garlic and onions and saute to cook on high heat for 4-5 minutes or until golden brown in color.

  • Add the tomato puree, baharat mix, salt, pepper, chilli flakes and red wine vinegar. Cook, covered on medium heat for 15-20 minutes.

  • Now that all the components are ready, let’s assemble the Koshari.

  • In a wide serving dish add cooked rice, lentils and macaroni/vermicelli. Toss well until combined.

  • Serve it into individual bowls or plates, sprinkle some baharat masala over each serving and top with some spicy tomato sauce. Add some garbanzo beans and crispy fried onions.

  • Serve Egyptian Koshari as a wholesome weeknight meal along with Light And Healthy Spinach Soup.

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