I’ve been thinking a lot about Egypt lately since the news coming out of the Middle East is intense to say the least. Since, lately, the news has been all bad, I wanted to share something amazing to come out of Egyptian culture - Koshary. Koshary is a staple street food in Egypt and is beyond delicious.
"Koshary originated in the mid 19th century, during a time when Egypt was a multi-cultural country and the economy was booming. The lower-class’ usually limited pantry became full with a myriad of ingredients: lentils, rice, pasta, chickpeas, tomato sauce, onions, garlic, oil, etc. At the end of the month, families would usually have a little left of everything, so families would use it up by putting it all together into a tasty dish."*
This recipe is a little time consuming, but the results are worth it!
- 2 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed**
- 1/4 cup red wine vinegar
- 1 teaspoon ground coriander
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 (16 ounce) package ditalini pasta
- 1 1/2 cups short-grain rice, rinsed
- cold water, to cover
- 1 1/2 cups dark brown lentils
- water, to cover
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 3 cloves garlic, minced
- 2 (14 ounce) can crushed tomatoes**
- 1 tablespoon oil (canola, olive oil, vegan margarine)
- 3 cups vegetable stock
- 1 (3 ounce) can French-fried onions
- Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
- Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
- Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
- Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.
- Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
- Add the oil to a pot over medium-high heat. Add the rice to the oil, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the vegetable stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
- Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments.
via: All Recipes