Kosheri RecipeOrigin: Egyptian Period: Traditional |
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This is a classic Egyptian dish made from lentils, rice and pasta. The dish is variously known as kosheri, kushari, kosheree, kosheree, kochary, kochari and is frequently sold by street vendors. Ingredients:
400g brown or black lentils 
Kosheri Preparation:Method:Wash the lentils then place in a large pot and cover with cold water (to about 2cm above the lentils). Bring to a boil, reduce the heat to a simmer, cover and cook for about 30 minutes. Whilst the lentils are cooking, cook the rice by placing the rice in a large pot and adding 800ml water. Bring to a boil, reduce to a simmer and cook, covered for about 20 minutes, or until the rice is tender and all the water has been absorbed. Also prepare the macaroni by boiling in water for about 20 minutes. Meanwhile prepare the sauce by heating oil in a large frying pan. Fry the garlic and chilli in this for a few minutes then add the tomatoes, water, vinegar and salt. Cook on high heat for a few minutes then reduce to a simmer. Heat the remaining oil in a frying pan then fry the onion until brown and crispy. Remove from the oil and drain on kitchen towels. When all the components are ready you can assemble each serving of kosheri. In a soup bowl, alternate layers of lentils, rice and macaroni then top with fried onions and tomato sauce. Serve with a hot chilli sauce. |
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