Koshari (Egyptian Rice with Lentils and Macaroni)

[nverland]

Egypt









Koshari (Egyptian Rice with Lentils and Macaroni)

For the rice:
2 Tbs (30 ml) olive oil
1 cup (250 ml) rice
2 cups (500 ml) vegetable stock or water

Heat the oil in a pot over moderate heat and fry the rice for 2
minutes. Add the vegetable stock and bring to a boil. Reduce
the heat to low and simmer covered for 15 minutes.

For the lentils:
2 cups (500 ml) water
1 cup (250 ml) brown lentils, rinsed
1 clove garlic, finely chopped
1 tsp (5 ml) ground cumin
1 bay (laurel) leaf
Salt to taste

Combine all the ingredients in a pot and bring to a boil over
moderate heat. Reduce the heat to low and simmer covered
until the lentils are tender, 30 to 40 minutes.

For the macaroni:
1 cup (250 ml) small elbow macaroni

Cook according to package directions and drain.

For the sauce:
2 Tbs (30 ml) olive oil
1 onion, finely chopped
2-4 cloves garlic, finely chopped
1 15-ounce (425 g) can crushed tomatoes with their liquid
2 tsp (10 ml) baharat (see below)
1 Tbs (15 ml) red wine vinegar
Salt and freshly ground pepper to taste
Red pepper flakes to taste (optional)

Heat the oil in a pot over moderate heat and saute the onion
until tender but not brown, about 5 minutes. Add the garlic and
saute for 2 minutes. Add the remaining ingredients and bring
to a boil. Reduce the heat to low and simmer covered, stirring
occasionally, for 20 minutes.

For the garnish:
Vegetable oil for deep frying
2 onions, finely chopped
1 15-ounce (425 g) can garbanzo beans, rinsed and drained

Heat about 1 inch (3 cm) vegetable oil in a pot over high
heat and fry the onions in batches until dark brown. Transfer
with a slotted spoon to paper towels to drain and cool.

To serve, combine the rice, lentils, and macaroni in a large
bowl and toss to combine. Divide the mixture between 4 to 6
serving dishes and sprinkle with baharat to taste. Top with
the tomato sauce, garbanzos, fried onions, and another
sprinkle of baharat. Serves 4 to 6.

“Baharat” simply means “spice” in Arabic, and here is a blend
popular in Egypt. It is used in meat fillings for pastries, soups,
stews, and in tomato and other sauces.

Baharat

2 Tbs (30 ml) black peppercorns
2 Tbs (30 ml) paprika
1 Tbs (15 ml) coriander seeds
1 Tbs (15 ml) cumin seeds
1 Tbs (15 ml) cardamom seeds
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) whole cloves
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) freshly ground nutmeg

Toast the whole spices in a dry skillet over moderate heat just
until fragrant, 1 to 2 minutes. Combine all the spices in an
electric spice grinder or coffee grinder and grind to a fine powder.
Store refrigerated in an airtight container for up to 2 months.
Makes about ½ cup (125 ml).