Koshari (Egyptian Comfort Dish)

 

Koshari 

Koshari is a typical dish of Egyptian tradition, a unique street food to be enjoyed at home. Its origin dates back to around 1800, when Egypt, an important crossroads of cultures and foods, experimented with this simple, varied, colorful and spicy dishes. It’s a substantially filling comfort food without the use of meat. Typical ingredients are chickpeas, lentils, rice, pasta, a special mixture of spices called Baharat, and caramelized onions.

Koshari

Crispy Onions:                                                                     

1 large sweet onion, thinly sliced rings                       

2 tablespoons extra virgin olive oil                                                 

Salt and pepper                                                        

Tomato Sauce:                                              

2 tablespoons olive oil                                             

2 cloves of garlic, minced                                                  

1 bottle passata tomatoes jar                                  

1 teaspoon ground coriander                                   

½ teaspoon ground cumin

Red pepper flakes

Salt and pepper

1-2 tablespoons distilled white vinegar (optional)

Koshari

1 ½ cups cooked brown lentils

1 ¼ cups cooked medium-grain rice

1 ½ cups cook ditalini or elbow pasta

1 (15 oz) can chickpeas, drained

1-2 tomatoes, chopped

Salt and pepper

½-1 teaspoon ground coriander

½ - 1 teaspoon ground cumin

Fresh cilantro to garnish

Preparation:

1.     Rice, Lentils, and Pasta: Rinse and cook lentils according to package directions. Rinse and cook the rice according to package directions. Cook the pasta according to package directions. Be sure to season all with salt.

2.     The onions:

Add the oil and onion rounds in a large skillet, cook on medium-low heat until soft and just golden. As soon as they begin to darken and caramelize, remove and set aside.

3.     The Sauce:

In the same skillet, add 2 tablespoons of olive oil, red pepper flakes and garlic. Cook on low heat for 45 seconds until aromatic. Add the tomato puree and spices. Simmer a few minutes. Taste for seasoning and adjust as needed. Add the white vinegar and cook 30 seconds if desired.

4.     Assembly:

In a large pan add the rice, lentils, pasta, chickpeas and tomato sauce. Add the coriander and cumin. Sauté everything over medium- high heat to mix and warm, be careful not to dry too much. Transfer the Koshari on a wide plate.

5.     Serving:

Garnished with reserved caramelized onion, cilantro, and tomatoes on top seasoned with salt and pepper.

 

 

Lentil Vellutata (velvety) in Red Wine and Panceta

 

It’s Soup Weather!  Italy’s history and culture are entwined with its ancient heritage, and all Italians are immensely proud of their country and its amazing past. A love of music, art, good food and great wine is born into every native, and the enjoyment of life’s finer things is compulsory. Much of the country’s rural regions still have a traditional lifestyle and even the modernity of the great cities is touched by the iconic eras predating the present. It's no surprise that Italians enthusiastically document the origin and history of their products associated with their regional culinary traditions. Lentils date back over 7000 years and are the oldest legumes in the world.  They are native to Mesopotamia and today they are grown all over the world. They come in many colors; from yellow that are popular in Indian, to green, red, orange, and the most popular the brown, used in Mediterranean and Middle Eastern Cuisines. In ancient and medieval times, lentils were consumed by the poor as a substitute for meat because they are an excellent source of protein, iron, and potassium.  Italy prides itself on the countless types of lentils grown in several regions. Most of the lentils are “BIO” which means they are organic.   Here are some documented types of lentils (lenticchie) grown in Italy by region: Sicily: Lenticchie di Villalba are larger and have the highest level of iron and protein   Umbria: Lenticchie della piana di Castelluccio di Norcia, the skin is thinner and are more digestible   Abbruzzo: Lenticchie Di Santo Stefano Di Sessanio documented in 998 by a monastary, they found their ideal habitat and are dark purple   Lazio: Lenticchie dei Papi (lentils of the popes), papa Pio IX, after the loss of his power consoled himself with a plate of these local lentils   Marche: Lentichhie Rosse Del Montefeltro are red and brown color and present in Romans times Hot soups have been served as a first course since ancient times. Soup is usually served in autumn or winter seasons, but there are no rules to say that we cannot eat soups in all seasons.  Making soup requires very little effort. It can be made with a few ingredients already in the pantry such as canned beans, spices, fresh herbs, an onion, and leftover vegetables. My husband calls me the “Soup Contessa” because I can impromptu create new soups from leftovers and pantry items without a recipe. This Tuscan lentil soup is one of the most popular dish that is still appreciated and found in today’s restaurants, trattorias, and homes throughout this region. I recommend giving the lentils a few rinses in cold water before cooking.  The brown beans that are generally found in our grocery stores also need a good rinsing. I usually soak them for a few hours before I start cooking them.  They will get larger and will require a little less time to cook.

 

 

Lentil Vellutata (velvety) in Red Wine and Panceta      2-3 tablespoons extra virgin olive oil, divided 2 ounces diced pancetta 1 medium sweet onion, minced 1 carrot, minced 1 celery stalk, minced 1 teaspoon ground coriander 1 cup red wine, divided 8 ounces small lentils, rinsed                                                                         2 bay leaves                                                                                        6 ounces tomato sauce          Salt and black pepper Pinch red pepper flakes          Pinch ground coriander to garnish 1.     In a large skillet on medium-low heat, add 2 tablespoons oil. Add the pancetta, onion, carrot, and celery and cook 8-10 minutes until soft and barely golden. Add ½ cup of wine and cook about 5 minutes to reduce the wine. 2.     Add the lentils; cook 10 minutes. Add ½ cup wine and reduce slightly.  Add the bay leaves, tomato sauce, and ½ cup of warm water or broth; Cover and cook 10-15 minutes or until the lentils are tender. Remove the bay leaves and season with salt, pepper, and red pepper flakes as needed. 3.     Serve the soup in bowls with a thread of olive oil, and a sprinkle of ground coriander.

Lentils-Rice in Caramelized Onion and Aged Balsamic

Rice Lentils Caramalized Onion Feta and Aged Balsamic 

This dish has been in my heart for a long time, from the first time I tasted it.  Prepared with simple ingredients and techniques, it’s the perfect combinations of an exotic main or side dish. Originally a Middle Eastern recipe, and since I love fusion cooking, I added Feta for a touch of Greek, and aged Balsamic for a touch of Italian. Try it with your favorite spices and maybe even dried fruit or toasted nuts!   

2 large sweet onions or red onions, thinly slided
6 tablespoons extra virgin olive oil, divided

Sea salt

Black pepper

Red pepper flakes

1 ½ cups brown lentils, rinsed

2 bay leaves

2 cups basmati or jasmine rice

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground ginger

½ teaspoon ground cinnamon
2-3 ounces Feta cheese, crumbled (optional)

3-5 tablespoons aged balsamic

2 tablespoons minced fresh Mint or Italian Parsley

Caramalizing the Onions: In a large skillet add the sliced onion and cook for 5 minutes on medium-low without oil.  Stir occasionally.  Add 3 tablespoons of olive oil and cook until they soften and become golden to golden brown.  Season with salt, pepper, and red pepper flakes. Wait until the rice and lentils are cooked to add the balsamic so the onions will be hot.

Caramalizing the onions

Cooking the Lentils: In a medium size pan, add the lentils and cover with about 2 inches of water. Bring to a boil, add the bay leaves and 1 tablespoon of olive oil. Simmer until the lentils are done.  Season with salt toward the end of cooking. Taste for doneness.  Remove bay leaves before draining.Drain the lentils and reserve in a bowl.  Save the broth to cook the rice, measure the liquid according to package directions, usually for 2 cups of rice = 4 cups of water.  It may depend on the rice you use.

Cooking the lentils

  

Cooking the Rice: In a medium size pan dry pan (you could re-use the one you cooked the lentils in) add the dry rice with a 2 tablespoons of olive oil.  Toast on medium heat for about 2 minutes; add the spices and toast another minute.  Now add the 4 cups of HOT liquid, bring to a boil and simmer until the rice is cooked.

Toasting the rice

Assembling the dish: 

In the pan with the rice, add the lentils and warm.  Add the Feta and gently mix. 

Heat the onions and add the balsamic (the more the tastier). When the rice mixture is warm; tranfer to a platter or individual plates. Top with caramelized balsamic onions and a sprinkle of mint or Italian Parsley.

Chickpeas Onions and Soft Dates

 

Chickpeas Onions and Soft Dates 

3 cups cooked chickpeas 

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter
1 small sweet onion, finely diced
2 tablespoons tomato paste
10 large soft dates, pitted and chopped
1 teaspoon ground cardamom
1 teaspoon ground cumin

1 teaspoon ground coriander
Kosher Salt

Black pepper

Red pepper flakes, optional

1.     If using caned cooked chickpeas, drain only do not rinse and set aside.

2.     Combine all spices in a small bowl.

3.     In a medium skillet over medium heat, heat the oil until it begins to shimmer. Add the onions and sauté for a few minutes, until they have softened and just beginning to turn golden. Move the onions to one side of the pan; add the tomato paste in the center of the pan and stir to flatten the tomato paste.  Allow tomato paste to roast about 2 minutes. Add the spice mixture and let toast for a minute.  Stir the onions, tomato paste, and spices together.

4.     Add the chickpeas, dates, and 1 cup of warm water. Cover and simmer the mixture for 15 minutes, stirring occasionally to combine the flavors. Cook until the dates have softened and the chickpeas are tender.  You can add a splash of warm water if the pan gets dry. Serve warm.

      This is a North African recipe that combines naturally sweet dates with savory chickpeas and onions with fragrant spices used to season this delicious dish.  It can be served as a meal from vegetarians, vegans can exclude the butter, and it can be eaten by all as a side dish.  

Lentil Soup in Red Wine and Broccoli

Lentil Soup in Red Wine and Broccoli 

10 ounces fresh broccoli florets

2-3 tablespoons extra virgin olive oil, divided

1 teaspoon coriander seeds

1 cup red wine, divided

1 medium sweet onion, minced

1 carrot, minced

1 celery stalk, minced

8 ounces small lentils, rinsed                                                                                                   

2 bay leaves                                                                                                                 

6 ounces tomato sauce    

4-5 cups broccoli water

Sea salt

Freshly ground black pepper

Pinch red pepper flakes                                                 

Pinch ground coriander

Small Brown Lentils

Steam or boil the broccoli florets for 2-3 minutes.  Strain reserving all of the broccoli water and set aside.

In a small skillet, add a few drops of olive oil and coriander seeds on low heat; stir until just fragrant.  Add the broccoli florets; cook on medium-high heat for 2-3 minutes.  Add 1/2 cup of wine and cook to reduce by half.

In a large pan, on medium-low heat, add the 2 tablespoons oil. Add the onion, carrot and celery and cook 8-10 minutes or until soft. Add the lentils; cook 10 minutes. Add ½ cup wine and reduce slightly.  Add the bay leaves, tomato sauce, and some of the broccoli water; Cover and cook 10-15 minutes or until the lentils are tender. Remove the bay leaves and season with salt, pepper, and red pepper flakes as needed.

Serve the soup in bowls with a tablespoon of hot broccoli in the center, a thread of olive oil, and a sprinkle of ground coriander.

 

Broccoli Florets

Lentils are legumes rich in nutrients, which are typically enjoyed as a side dish or a main soup entrée.  These lentils are cooked in sautéed vegetables, flavored with aromatic bay leaves and coriander seeds, and with a rich red wine reduction. In Italy, when lentils are prepared in larger quantity, it symbolizes good fortune and abundance coming throughout the year, especially if they are cooked for New Year’s Eve.

Have fun discovering my Lentils Soup in Red Wine and Broccoli recipe. 

Spicy Mediterranean Lentil Stew

Spicy Lentils

1 1/2 cups small lentils

5 cups water
Kosher salt to taste
2-3 tablespoons extra virgin olive oil
1 onion, diced  
2 cloves garlic, minced
1 medium green bell pepper, diced
3 medium tomatoes, diced
2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
Freshly ground pepper
1 cup chicken or vegetable broth
1/2 cup chopped fresh cilantro

Directions:

Boil 5 cups of water and add the lentils.  Let simmer for 25-30 minutes or until tender.  Add the salt toward the end of cooking.  Strain well when ready.

 

In a large heavy bottom saucepan, add the olive oil and sauté the onion on medium heat until soft, translucent and just about to turn golden.  Add the bell pepper and sauté for 5-6 minutes; add the tomato and sauté 2-3 minutes.  Lastly, make a little room in the middle of the pan and add the garlic.  Sauté the garlic for 45-60 seconds. 

 

Add all the spices, saute 1-2 minutes, and stir well. Transfer the cooked lentils to the saucepan.  Add the broth and simmer for 4-5 minutes. Taste first, if needed add salt and pepper. Remove from heat and add the fresh cilantro to the stew.  Serve as a side dish or vegetarian entrée with rice, pita bread or crusty bread, or with a little Greek yogurt on top.

lentils

I cook the lentils separate because if I cook the lentils with the spices and vegetables, the vegetables and spices become a little diluted and less flavorful. That’s my way of making this dish extra flavorful… an extra step... it’s worth it!

 

Italian Lentil and Sausage Soup

2 tbsp. extra virgin olive oil
6 ounces ground sausage
1 large sweet onion, diced
2 carrots, diced
2 garlic clove, minced
1 large tomato, diced
2 stalks and leafs of celery, diced
Salt and pepper to taste
½ tsp. red pepper flakes
2 cups dried lentils (washed)
8-10 cups chicken or vegetable broth
2-3 sprigs fresh parsley, roughly chopped for topping

Directions:

1.      In large heavy saucepan, heat oil over medium heat.  Add the sausages and sauté for 5-6 minutes, until barely browned. 

2.      Add the onions with the browned sausage and cook for about 5-6 minutes until the onion is soft.  

3.      Add the carrots, garlic, tomato, celery, salt and pepper, and red pepper flakes. Sauté for 2-3 minutes. 

4.      Add the lentils and stir with the sausage and vegetables for about a minute.  Next, add the broth to the saucepan until it begins to boil (begin with 8 cups and add more if the soup is too thick).  Reduce the heat, partially cover the saucepan and simmer for 40-60 minutes until the lentils are tender.  Stir occasionally.  

5.      Before removing the soup from the stove check for seasoning and doneness.  If the soup is too thick be sure to add more hot water or broth during the cooking process. Top with fresh chopped parsley and serve warm. 

A good friend of mine told me how she loved the lentil and sausage soup her mother made for her growing up in Germany. She is not a cook and Germany is too far, so I decided the next day to make it for her.  I brought a large bowl of soup at her Home Decor store.  She was so surprised and loved it so much, she did not share it with her couple of employees.  I made this soup the way my Italian mother and grandmother made it. It was a pleasure knowing that a simple dish like this, could have brought a little pleasure to my dear German friend.