KOSHARI RECIPE
KOSHARI RECIPE (LC14277) - An unusual combination, Koshari is made with rice, vermicelli, macaroni and chickpeas, lightly simmered in spices. It is served with a spicy sauce to add some depth and flavour to the dish.
Recipe Recommendations
Ingredient
Onions
200 Grams
Finely chopped
Fresh Coriander
100 Grams
Finely chopped
Tomatoes
500 Grams
Cubed
Olive oil
100 Milliliter
Vermicelli
200 Grams
Egyptian rice
200 Grams
Washed & Cleaned
Brown lentils
300 Grams
Washed & Drained
Water
500 Milliliter
Macaroni
200 Grams
Water
As required
Chickpeas
200 Grams
Ghee
50 Grams
Garlic
100 Grams
Finely chopped
Cumin powder
5 Grams
White pepper ground
20 Grams
Tomato Paste
100 Grams
Red chilli paste
200 Grams
Salt
to taste
Onions
As required
Olive oil
As required
for Frying
How to make 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.
Equipment
Chopping Board
Cooking pot - Shallow with lid
Electric Blender
Flat Bottomed pan
Knife
Non stick Frying Pan
Spatula - Wooden
Spatula Metal
Spoon Wooden
Cuisines
Middle Eastern Recipes