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Egyptian koshari

Koshari is a classic Egyptian dish made from rice, lentils and pasta. It's often served by street vendors and is prepared in large pots.


1/3 cup extra virgin olive oil
2 large brown onions, thinly sliced
1 teaspoon cumin seeds
1 cinnamon stick
1 teaspoon mixed spice
2 teaspoons Massel vegetable stock powder
1/2 cup dried green lentils, rinsed
1 cup dried macaroni
1 cup white long-grain rice
4 tomatoes, chopped
1 eschalot, thinly sliced
1/3 cup fresh flat-leaf parsley leaves, torn
2 teaspoons white vinegar


Heat 1/4 cup oil in a large heavy-based saucepan over high heat. Cook onion, stirring, for 6 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.

Add cumin, cinnamon and mixed spice to the pan. Cook, stirring, for 30 seconds or until fragrant. Add stock powder, lentils and 1 litre of water. Cover. Bring to the boil. Reduce heat to medium. Cook for 15 minutes or until lentils are half-cooked.

Add pasta, rice and 1/2 cup water to pan. Cover. Return to a simmer. Reduce heat to low. Simmer for a further 15 minutes or until lentils, rice and pasta are tender.

Meanwhile, combine the tomato, eschalot, parsley, vinegar and remaining oil in a medium bowl. Season with salt and pepper. Set aside for 15 minutes to allow the flavours to develop.

Remove koshari from heat. Stand for 5 minutes. Fluff with a fork. Serve topped with the caramelised onion and tomato salad.

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