Egyptian Street Food Koshari Recipe

Egyptian Koshari Recipe (The Best I've Had) The …

WebOct 4, 2020 · In a medium saucepan on high heat, add some oil and fry the red pepper flakes (or cayenne pepper) and minced garlic for about 1 …

Rating: 4.9/5(31)
1. Soak the dried lentils and dried chickpeas in water for 3 hours prior to making koshari.
2. Boil 1 cup of dried chickpeas until semi-cooked (about 45 minutes to an hour). Drain water.
3. Chop 1 medium onion into circles. Mix with flour.
4. Blend 3 tomatoes, 1 bell peppers, 1/2 medium onion, and 3 garlic cloves in the food processor.

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Authentic Koshari (Egyptian Rice, Lentils & Pasta)

WebSep 18, 2023 · Raise heat to high, once it comes to a boil, cover, reduce heat and cook for 10-15 minutes until rice is fluffy and cooked through. …

Rating: 5/5(9)

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Koshari (National Dish of Egypt) Recipe The Daring …

WebOct 21, 2023 · Make the Rice: Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, …

1. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
2. Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.Cook the macaroni according to package instructions until al dente.Note: Prepare the rice, macaroni and lentils while the sauce is simmering and leave them covered in the pots to keep warm.
3. To make sauce: Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
4. To make the crispy onions, heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.

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