Koshary or Kushari is a scrumptious Egyptian vegetarian dish including green lentils, macaroni and rice blended together with caramelised onions. It is served with a tomato-based sauce, doned with a crispy onion garnish and is finest gone along with by a yard salad.
Remarkably enough, Kushari's origins are not Egyptian at all, in reality it was a meal generated by the British military in Egypt in the 19th century.
The pasta was imported from Italy, the tomatoes are from Latin America and the rice from Asia, nevertheless the concept to blend them entirely in one vegetarian and very scrumptious meal was developed in Egypt.
Ingredients:
� 1 cup brown lentils
� 1 cup basmati rice
� 1 cup uncooked pasta (small shells or elbow macaroni is best)
� 2 large onions, diced
� 4 cloves garlic, minced
� 2 tablespoons oil
� 1 (400 g) can chopped tomatoes
� 1/4 teaspoon crushed red chili pepper flakes (or more to taste)
� Salt and black pepper
Directions:
1. Prepare the lentils in simply over a litre of salted water.
2. Give a boil, decrease the heat and simmer, covered, for 15-30 minutes, depending upon the kind of lentils you are making use of.
3. When the lentils are fairly tender, bring in the rice to the lentils and continue simmering till the rice is prepared, including water if essential.
4. Prepare the macaroni in a different pot.
5. When done, Rinse and pressure.
6. Fry the onions and garlic in the oil up until golden.
7. Include the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or up until thickened and sauce like.
8. You can now blitz the sauce in a food mill up until smooth or simply leave as is.
9. Mix the lentils, rice and macaroni together in one pot.
10. Position a few of the lentil mix on each plate and top with tomato sauce.
11. Sprinkle with more hot chili powder or salt and pepper, if preferred.
The pasta was imported from Italy, the tomatoes are from Latin America and the rice from Asia, nevertheless the concept to blend them entirely in one vegetarian and very scrumptious meal was developed in Egypt.
Ingredients:
� 1 cup brown lentils
� 1 cup basmati rice
� 1 cup uncooked pasta (small shells or elbow macaroni is best)
� 2 large onions, diced
� 4 cloves garlic, minced
� 2 tablespoons oil
� 1 (400 g) can chopped tomatoes
� 1/4 teaspoon crushed red chili pepper flakes (or more to taste)
� Salt and black pepper
Directions:
1. Prepare the lentils in simply over a litre of salted water.
2. Give a boil, decrease the heat and simmer, covered, for 15-30 minutes, depending upon the kind of lentils you are making use of.
3. When the lentils are fairly tender, bring in the rice to the lentils and continue simmering till the rice is prepared, including water if essential.
4. Prepare the macaroni in a different pot.
5. When done, Rinse and pressure.
6. Fry the onions and garlic in the oil up until golden.
7. Include the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or up until thickened and sauce like.
8. You can now blitz the sauce in a food mill up until smooth or simply leave as is.
9. Mix the lentils, rice and macaroni together in one pot.
10. Position a few of the lentil mix on each plate and top with tomato sauce.
11. Sprinkle with more hot chili powder or salt and pepper, if preferred.
