Thursday, July 8, 2010


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Introduction:
“Koshary” could also be written in different ways “Kushari, Kosheri, or Koshari”.

Koshari is traditional Egyptian dish that you must have when you visit Egypt. It is considered as one of the famous dishes in Egypt. It is very healthy and delicious.
Koshary is a vegetarian dish, so if you are a vegetarian you don’t need to worry about having such a delicious dish during your visit to Egypt. Some restaurants in Egypt specialize in Koshary making only because of its popularity in Egypt and because most people have it as “fast food” when they are out all day long.
Good thing about Koshary, beside that it is healthy and delicious, that it is very affordable for everyone because of its inexpensive cost, to make and to buy. So you can surely save money by having a Koshary dish as one of your meals.
Some people in Egypt go out with their family or friends and go to a Koshary restaurant to have a meal out, and some get some Koshary delivered to their homes.
To help you making this delicious dish, we would like to give you a step by step traditional Koshary recipe to do it.
Ingredients:
- 2 large chopped onions
- 4 cloves of minced garlic
- ¾ cup vegetable oil
- ¾ cup uncooked long grain rice
- ¼ tsp red pepper
- 1 tsp cumin
- 1 can of tomato sauce
- ¾ cup brown lentils
- 4 cups water
- 1 cup elbow macaroni
- ½ cup white vinegar
- 1 cup of boiled chickpeas
Directions:
1- In a large saucepan, put the lentils in water and bring it to a boil.

2- Simmer over medium heat for 25 minutes then drain.

3- Add new water to the lentils and then add the rice.
4- Continue to simmer for 20 minutes more or until rice gets tender.

5- Fill a separate saucepan with water, add a little bit of salt and bring to a boil.
6- Add the macaroni to the boiling water and cook until it gets tender, then drain.

7- In a skillet, put some of the vegetable oil and heat it up then add the garlic and simmer until its color starts fading.

8- Add the vinegar to garlic and bring it to boil.
9- After the vinegar boils with garlic, add the tomato sauce and some salt and pepper to taste, then add the cumin. Bring the mix to boil on high heat, then lower heat after it boils.

10- Put the rest of the oil, should be plenty, in another skillet and heat it up, then add the chopped onions and stir until it is brownish. Take it out of the oil and leave it aside.

11- Take a little bit of the oil used with the onions and out it on the macaroni and stir it until the macaroni gets the onions flavor.
Serving:
To serve this dish, you can put it in layers, like the Egyptians do, or just mix it all together. But if you would like to do it all the Egyptian way, here is how to do so.
1st: Put a layer of rice and lentils.
2nd: A layer of macaroni.
3rd: A layer of the special sauce.
4th: A layer of the boiled chickpeas.
5th: A layer of fried onions.

- 2 large chopped onions
- 4 cloves of minced garlic
- ¾ cup vegetable oil
- ¾ cup uncooked long grain rice
- ¼ tsp red pepper
- 1 tsp cumin
- 1 can of tomato sauce
- ¾ cup brown lentils
- 4 cups water
- 1 cup elbow macaroni
- ½ cup white vinegar
- 1 cup of boiled chickpeas
Directions:
1- In a large saucepan, put the lentils in water and bring it to a boil.
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2- Simmer over medium heat for 25 minutes then drain.
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3- Add new water to the lentils and then add the rice.
4- Continue to simmer for 20 minutes more or until rice gets tender.
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5- Fill a separate saucepan with water, add a little bit of salt and bring to a boil.
6- Add the macaroni to the boiling water and cook until it gets tender, then drain.
""
7- In a skillet, put some of the vegetable oil and heat it up then add the garlic and simmer until its color starts fading.
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8- Add the vinegar to garlic and bring it to boil.
9- After the vinegar boils with garlic, add the tomato sauce and some salt and pepper to taste, then add the cumin. Bring the mix to boil on high heat, then lower heat after it boils.
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10- Put the rest of the oil, should be plenty, in another skillet and heat it up, then add the chopped onions and stir until it is brownish. Take it out of the oil and leave it aside.
""
11- Take a little bit of the oil used with the onions and out it on the macaroni and stir it until the macaroni gets the onions flavor.
Serving:
To serve this dish, you can put it in layers, like the Egyptians do, or just mix it all together. But if you would like to do it all the Egyptian way, here is how to do so.
1st: Put a layer of rice and lentils.
2nd: A layer of macaroni.
3rd: A layer of the special sauce.
4th: A layer of the boiled chickpeas.
5th: A layer of fried onions.
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2 comments:

  1. Yum i love koshary, I also make this except I use fresh blended tomatoes for the sauce along with tomato paste, and an addition of Corriander (kusbara) makes a big difference to the sauce. Also, I use roz bil sha3reya, i find that adds another element to the already amazing dish.

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