KOSHARI RECIPE

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Finely chop the onion & keep it aside.

3. Finely chop the coriander leaves & keep it aside.

4. Chop the tomatoes & keep it aside for blending.

5. Take a blender, add the chopped tomatoes & blend finely into a puree consistency.

6. Heat the deep bottomed cooking pot, add olive oil & vermicelli. Fry it well till it turns dark golden brown.

7. Add finely chopped onions & mix them well.

8. Add washed egyptian rice & mix them well. Cover & cook for 5 minutes.

9. Add washed brown lentil & water. Bring to boil then cover cook over low heat for 15 minutes.

10. To prepare the macroni, boil the water in a cooking pot & add macroni.

11. Cover & cook for 15 - 20 minutes or until it is fully cooked. Once cooked transfer into a bowl.

12. To prepare the chickpeas, boil the water in a cooking pot & add chickpeas.

13. Cover & cook for 15 - 20 minutes or until it is fully cooked. Once cooked transfer into a bowl.

14. To prepare the sauce, heat the ghee in a flat bottomed pan, add garlic & sauté till it turns golden brown.

15. Add cumin powder, white pepper, blend tomato puree, tomato paste, salt & chili paste.

16. Cook for 15 minutes over low heat then add the chopped coriander leaves. Sauce should be thick consistency.

17. To fry the onion, heat the oil in a flat bottomed pan & fry the onions till it turns golden brown & keep it aside for garnish.

18. To arrange the koshari, take a large bowl, add the cooked vermicelli & rice on the bottom.

19. Place the chickpeas & macroni on the top & mix them well.

20. Take a serving plate, place the koshari & garnish with fried onions on the top.

21. Serve along with the sauce.