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.