Egyptian Koshary
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

Ingredients for - Egyptian Koshary

1. Vegetable oil - 1 tablespoon
2. Uncooked white rice - 2 cups
3. Water - 3 cups
4. Salt - 1 teaspoon
5. Uncooked elbow macaroni - 1 (16 ounce) package
6. Beluga lentils, soaked in water - 1 cup
7. Salt - ½ teaspoon
8. Vegetable oil - 1 tablespoon
9. Onions, minced - 5
10. Garlic, minced - 2 cloves
11. Distilled white vinegar - 3 tablespoons
12. Ripe tomatoes, diced - 4
13. Tomato paste - ½ cup
14. Salt - 1 ½ teaspoons
15. Ground black pepper - 1 teaspoon
16. Ground cumin - 2 ½ teaspoons
17. Cayenne pepper - ¼ teaspoon

How to cook deliciously - Egyptian Koshary

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.