Egyptian Koshary Recipes

Steps:

• Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.
• Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
• Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
• Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.

Steps:

• Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
• Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
• In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

Steps:

• Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.
• Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.
• Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixture over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.
• *Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.

Steps:

• Fried onions: Chop 2 large onions Fry in 1/4 cup of hot oil until brown & crispy Drain on paper towel Base: Cook the lentils, rice, macaroni (toss macaroni with tbsp oil and some salt) . Open and drain can of chick peas and rinse. Mix all 4 ingredients (above) set aside and keep warm. Tomato Sauce: Stir-fry in 2 tbsp of : 1 (chopped up) onion 3 (minced) garlic cloves When cooked, add: Add two cans of whole tomatoes Add a cup of water and simmer for about 15 minutes. Blend the sauce until smooth and put back on heat and simmer for 5 minutes. Add Salt & pepper to taste Side sauces:(can be prepared the day before no heating needed) Hot paprika Sauce: Heat 3 spoons of oil in a small pan Remove from heat Mix in 2 tsp of hot Paprika Add 3 large spoons of tomato sauce (which you already prepared) Serve in small bowl on the side Garlic Lemon Sauce: Mix 3 minced garlic cloves 1/8 cup white vinegar Lemon juice 1 tsp cumin powder 1 tsp coriander powder Serve in small bowl on the side Serve: Put the rice and lentil mixture in dishes Put a large spoonful of tomato sauce Sprinkle fried onions over it Serve with side sauces

Steps:

• For Lentils and Rice, heat oil in large pot over medium, add onion and cook, stirring, 5 minutes.
• Stir in salt, cumin and pepper and cook 1 minute.
• Add lentils and 2-1/2 cups water.
• Raise heat to high; bring to boil. Reduce heat to medium-high. Boil until lentils are three quarters cooked, about 15 minutes.
• Add rice and remaining 3 cups water and bring to boil.
• Reduce heat to low; cover and simmer 13 minutes or until rice is just cooked. (Don't overcook.).
• Remove from heat and let stand 5 minutes.
• Uncover; fluff with fork. (Makes about 9 cups.).
• Meanwhile, for Tomato Sauce, in medium saucepan, combine tomatoes, water, oil, vinegar, garlic, cumin, salt, chili and pepperand bring to boil over high heat.
• Cook, stirring and reducing heat as needed, until sauce thickens slightly, about 10 to 15 minutes. (Makes about 3 cups.).
• Meanwhile, heat large pot of salted water over high and add macaroni. Cook until al dente as per package instructions. Drain.
• To assemble, place portion of rice and lentils on plate.
• Top with portion of macaroni, then portion of tomato sauce.
• Garnish with onions. (Loosely, the dish should be 2/3 rice and lentils to 1/3 macaroni with a small amount of sauce and onions.).