Koshari Lentils And Rice With Tomato Sauce Recipes

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KOSHARI RECIPE



Koshari Recipe image

Koshari is a traditional Egyptian staple, mixing chick peas, pasta, fried onions, and zesty tomato sauce, served on top a bed of rice and brown lentils! Flavor packed and not to mention healthy!

Provided by The Mediterranean Dish

Categories     Vegetarian

Time 1h22m

Number Of Ingredients 20

1 large onion, sliced into thin rings
Salt
1/3 cup all-purpose flour
1/2 cup cooking oil
Cooking oil
1 small onion, grated
4 garlic cloves, minced
1 tsp ground coriander
1/2 -1 tsp crushed red pepper flakes (optional)
1 can 28-oz tomato sauce
Salt and pepper
1-2 tbsp distilled white vinegar
1 1/2 cup brown lentils, picked over and well-rinsed
1 1/2 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
1/2 tsp each salt and pepper
1/2 tsp coriander
2 cups elbow pasta
Cooking oil
Water
1 15-oz can chickpeas, rinsed, drained and warmed

Steps:

  • Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
  • In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
  • In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
  • Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
  • Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
  • Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
  • Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
  • Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
  • Cover the chickpeas and warm in the microwave briefly before serving.
  • To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.

Nutrition Facts : Calories 0 calories, Sugar 0 g, Sodium 0 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg

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

KUSHARI - EGYPTIAN RICE LENTILS AND TOMATOES



Kushari - Egyptian Rice Lentils and Tomatoes image

I saw this dish being made on a travel/food program so the measurements are a bit of a guess. I would say this would be about 6 serves. The tomato sauce is quite vinegary. If you a seasoned cook you could cook the lentils, rice and macaroni all together adding the ingredients at the right time so everything finishes cooking at the same time. I like to add a good sprinkle of chilli oil just before serving.

Provided by Coasty

Categories     Low Cholesterol

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

500 g lentils, brown
2 cups rice
2 cups elbow macaroni
1 cup oil
2 garlic cloves, crushed
1 hot chili pepper, cleaned and chopped
4 tomatoes, ripe and chopped
1/2 cup water
2 tablespoons vinegar
1 teaspoon cumin, ground
1 teaspoon salt (to taste)
1 onion, cut in rings

Steps:

  • Pick over the lentils and wash well and drain. In a large pot add lentils and cover with cold water so the water is 3cm above the lentils. Bring to boil and reduce heat, cover and simmer for about 30 mins until tender. You make need to add more water through the cooking, stir occasionally.
  • Cook the rice in your preferred method (I use a rice cook so its easy). If you want cook the rice in stock or add a stock cube.
  • For the sauce heat 1/2 cup oil in large fry pan and saute the garlic and chilli for a few minuets Add the tomatoes, water and vinegr and bring to boil. Reduce heat and simmer until cooked down - about 20 minutes.
  • Bring a pot of salted water to the boil and cook the macaroni. Drain and set aside.
  • Heat the remaining 1/2 cup oil and saute the onion until golden brown. You can also fry until crispy if you like. Remove and drain on paper towels.
  • To serve the dish divide and layer ther lentils, then rice, then macaroni followed by the tomato sauce and fried onions.

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