Saturday, 18 October 2008

Koshari



Also called kushari, kosheri, and all sorts of spellings, this is a staple street food in Egypt, and you can find recipes for it all over the web. This is the best recipe ever!

For the tomato sauce:

4 tbs olive oil
2 crushed garlic cloves
2 hot red chilis , diced, or chili flakes to taste
1 can of tomatoes
4 tbs cider vinegar
3 tsp salt or to taste
2 tsp cumin
20g coriander leaves, chopped
a bit of water to thin it out

Cook the garlic and chilis in the oil, add remaining ingredients, reduce heat and simmer 20 minutes or to desired thickness. Should be intensely spicy and tomato-yy, with red-tinted olive oil gathering in glistening pools around the edges. Oh yes! Cover and set aside.

For the koshari:
2 large onions, peeled and thinly sliced
4 tbs olive oil
1 tin of green lentils, drained
about 3 cups of cooked brown basmati rice (if purpose made for this dish, cook in vegan chicken-style stock!)
about a cup of broken up, cooked wholewheat or other whole grain spaghetti or vermicelli (or you can use elbow macaroni, or you can leave out the pasta and just use rice!)
1/2 tsp nutmeg
1.5 tsp cinnamon
fresh ground black pepper
salt to taste

Saute the onions in olive oil until they are golden brown and going crisp. This takes about a half hour and you have to watch them. You could do this while cooking the tomato sauce. Set aside.

Combine the rice and vermicelli. (If using leftovers, heat in microwave). Add the nutmeg, cinnamon, pepper, salt and the fried onions. Reserve a few onions for garnish. Toss mixture to get the onions well mixed. Taste it. If you want more cinnamon or nutmeg, add it. I always end up adding more.

Divide the mixture on plates, top with the spicy tomato sauce and garnish with fried onions.

Derek goes mad for this every time I make it. I guess I'll make some today now that I'm thinking of it!

EDITED TO ADD:

We just devoured all the kosheri I just made! For this pot, I made it with all basmati rice. To the onions, I added chopped spring greens and slow cooked them until tender and mixed them with the rice. Instead of lentils, I used chickpeas. It was delicious with wholemeal pita breads. YUM!

1 comment:

Jeni Treehugger said...

Mmmmm...that looks blinking YUM!