Koshary - A popular Egyptian vegetarian dish…..

This is a very popular Egyptian vegetarian dish…..also known as Kushari, Kosheri or Koshari.

It is available in road side eateries and restaurants all over Egypt.

I first tasted it outside Giza station and must confess that the taste lingers on….

After attempting to recreate that taste in my kitchen, I have come up with my own version of the dish.

Traditionally, elbow macaroni is used in this dish which I have replaced with fusilli.

I have also used Kashmiri red chilli powder in place of cayenne pepper.

The taste however remains unaffected.

It is a very interesting pasta dish that simply bursts with flavours.

And YES it is quite popular in my family too!

Koshary

Click the link below for the video: 

EGYPTIAN KOSHARI OR KOSHARY                        Serves 3 - 4

 Ingredients

FOR THE DRY SPICE MIX

Cumin/Jeera pdr – 2 tsp

Pepper (freshly crushed) – as per taste or ¼ tsp

Kashmiri red chilli pdr – 1 tsp

Parsley (chopped or dry) – 1 tsp

Coriander (coarsely ground) – 1 tsp

Nutmeg (freshly grated) – a large pinch

 

FOR THE RICE

White Rice – 1 cup

Bay Leaf – 1

Cinnamon stick – 1

Extra Virgin Olive oil – 1 ½ tbsp

Salt – to taste

Water – 2 cups

Spice mix – ½ tsp

 

FOR THE TOMATO SAUCE

Tomato (paste) – 5 to 6 large tomatoes

Onion (chopped) – 1 medium

Garlic (paste) – 1 tsp

Synthetic Vinegar – 1 tsp

Tomato sauce – 1 tbsp

Red chilli sauce – 1 tsp or to taste

Salt – to taste

Olive oil – 3 tblsp

 

FOR THE BROWN ONION

Onion (sliced) – 2 large or 3 medium

Vegetable oil – for deep frying

 

Macaroni/Fusilli – 1 cup

Red Lentils with skin – ¾  cup

Chickpea – ¾ cup

 

Method

1.    FOR THE DRY SPICE MIX: Add all the ingredients into a bowl and mix well.

 

2. FOR THE RICE: Wash and dry any long grained white rice. Heat 1 ½  tblsp olive oil in a pan and fry the rice grains in the oil till translucent. Add the bay leaf and cinnamon stick. Pour in the water, add in the DRY SPICE MIX, season with salt, bring to a boil. Cook uncovered on medium heat for 3 minutes. Lower the heat, cover and cook till the water is soaked up. Fluff up the rice. Cover and keep aside.

3.      FOR THE BROWN ONION: Heat oil in a wok and deep frying the onions till they turn crispy and brown.

4.      FOR THE TOMATO SAUCE: Heat olive oil in a sauce pan, add the chopped onion and fry till light brown in colour.

5. Add the parsley, garlic paste cook briefly then add the tomato paste. Bring to a boil. Add a little of the browned onion slices, the DRY SPICE MIX and mix well.
6. Add tomato sauce, red chili sauce and season with salt. Cook covered for 5 to 7 min on a very low heat till the sauce thickens and is cooked.
7. Just before taking it off the heat, add the vinegar and mix it well. The sauce should be slightly thick.
8. Cook the pasta as per the packet instructions. Keep aside.
9. Soak the chickpea for 6 hrs and the black lentil for 15 mins in water. Boil them separately with a little salt.
10. On the serving platter, place some rice and pasta. Add some black lentil and chickpea on top. Pour over the tomato gravy and garnish with the browned onion slices. Serve hot.

The main components of Koshary...

© Rinki’s Kitchen 2012