Egyptian Lentils And Rice Koushry Recipes

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KOSHARY



Koshary image

Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it. Filling and healthy, come see Egypt's most famous dish! Instead of French-fried onions, I use my black pepper onion rings on here. I also caramelize about 4 large onions in butter and brown sugar for about 45 minutes and have both kinds of onion on there. It really makes it over the top, but a little too much to call it the real street food of Egypt, more like the home-style kind. I hope you enjoy!

Provided by nooney

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 1h20m

Yield 8

Number Of Ingredients 18

1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
¼ cup red wine vinegar
1 teaspoon ground coriander
1 teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ (16 ounce) package ditalini pasta
1 ½ cups short-grain rice, rinsed
cold water, to cover
1 ½ cups dark brown lentils
water to cover
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil
1 yellow onion, minced
3 cloves garlic, minced
1 (14 ounce) can crushed tomatoes
1 tablespoon butter
3 cups chicken stock
1 (3 ounce) can French-fried onions

Steps:

  • Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
  • Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
  • Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
  • Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.
  • Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
  • Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
  • Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 84 g, Cholesterol 4.1 mg, Fat 10.4 g, Fiber 12.7 g, Protein 17.6 g, SaturatedFat 3 g, Sodium 796.7 mg, Sugar 3.8 g

EGYPTIAN KOSHARY



Egyptian Koshary image

This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory.

Provided by suzan.s

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 1h50m

Yield 12

Number Of Ingredients 17

1 tablespoon vegetable oil
2 cups uncooked white rice
3 cups water
1 teaspoon salt
1 (16 ounce) package uncooked elbow macaroni
1 cup beluga lentils, soaked in water
½ teaspoon salt
1 tablespoon vegetable oil
5 onions, minced
2 cloves garlic, minced
3 tablespoons distilled white vinegar
4 ripe tomatoes, diced
½ cup tomato paste
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper

Steps:

  • Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.
  • Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
  • Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
  • Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 69.2 g, Fat 3.4 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 0.6 g, Sodium 677.2 mg, Sugar 4.8 g

KUSHERIE (EGYPTIAN RICE AND LENTILS)



Kusherie (Egyptian Rice and Lentils) image

Easy to make, despite the recipe length, and high in protein. In Egypt this is served with plain yogurt as a side dish. From Mennonite cookbook More-With-Less.

Provided by Kaarin

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons oil
1 1/4 cups lentils
3 cups boiling water (or stock)
1 teaspoon salt
1 dash pepper
1 1/2 cups rice
1 cup boiling water (or stock)
3/4 cup tomato paste
3 cups tomato juice (or tomato sauce or pureed tomatoes)
1 green pepper, chopped
1/2 cup celery leaves, chopped
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cayenne pepper (or crushed chilis to taste)
2 tablespoons oil
3 onions, sliced
4 garlic cloves, minced

Steps:

  • In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
  • Add the 3 cups boiling stock and the salt and pepper.
  • Cook uncovered 10 minutes over medium heat.
  • Stir in the rice and 1 cup stock.
  • Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
  • Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
  • Bring to boil, reduce heat, cover and simmer 20-30 minutes.
  • To make browned onions, heat oil in a small skillet.
  • Saute onions and garlic over medium heat till browned.
  • To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.

Nutrition Facts : Calories 391, Fat 9.9, SaturatedFat 1.4, Sodium 1183.5, Carbohydrate 67.6, Fiber 7.3, Sugar 14.2, Protein 10.3

LENTILS AND RICE (KOSHARY) (EGYPT)



Lentils and Rice (Koshary) (Egypt) image

Yet another recipe I discovered on the "World Hearth Circle of International Cooking." This looks promising as a meatless main dish or a side dish.

Provided by Happy Hippie

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, finely chopped
1 cup lentils
1 cup water
1/4 teaspoon pepper
1/4 teaspoon cumin
2 cups water
2 cups long grain white rice
1/2 teaspoon salt

Steps:

  • Heat oil in pan, add onion and fry for 3 minutes.
  • Add lentils, water, pepper and cumin.
  • Bring to a boil and simmer for 5 minutes. Add 2 cups water and bring to a boil.
  • Add rice and salt and continue to boil.
  • Then reduce heat to low, cover the pan and simmer for 15 minutes.
  • Remove from heat and let sit for 10 minutes. Serve.

Nutrition Facts : Calories 218.4, Fat 2.1, SaturatedFat 0.3, Sodium 151.5, Carbohydrate 43.3, Fiber 2.8, Sugar 1.1, Protein 5.7

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