Egyptian Koshari Recipe by Archana’s Kitchen

  • To start making the Egyptian Koshari Recipe, first put together the Baharat spice mix. To do that, dry roast the entire spices (excluding nutmeg) in a pan on medium warmth, with out burning them. Cool them down after which grind right into a powder in a mixer or espresso grinder, together with floor cinnamon and nutmeg.

  • Store in dry, hermetic container and use as wanted.

  • Next, put together the rice. To do that, heat some olive oil in a pan and add washed and drained rice to it. Saute the rice for five minutes and add the vegetable inventory or water and convey it to boil.

  • Then, cowl the pan and prepare dinner on a low warmth for 10-15 minutes or till rice is completed.

  • Meanwhile, wash and soak brown lentils in sufficient water. Cook them in a sauce pan, coated, for 30 minutes in a pan with garlic, cumin and bay leaf and three cups of water.

  • Alternatively prepare dinner in stress cooker for three whistles with the identical substances.

  • Once cooked, add salt and drain fully. Set apart till later use.

  • Cook the macaroni/vermicelli as per packet directions in a pot of water and put aside whilst you put together the sauce.

  • To make the sauce, place a pan on the warmth and add some olive oil. When it’s heat, add the garlic and onions and saute to prepare dinner on excessive warmth for 4-5 minutes or till golden brown in colour.

  • Add the tomato puree, baharat combine, salt, pepper, chilli flakes and pink wine vinegar. Cook, coated on medium warmth for 15-20 minutes.

  • Now that every one the elements are prepared, let’s assemble the Koshari.

  • In a large serving dish add cooked rice, lentils and macaroni/vermicelli. Toss nicely till mixed.

  • Serve it into particular person bowls or plates, sprinkle some baharat masala over every serving and prime with some spicy tomato sauce. Add some garbanzo beans and crispy fried onions.

  • Serve Egyptian Koshari as a healthful weeknight meal together with Light And Healthy Spinach Soup.

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