Description

Try this famous egyptian koshary recipe by recipes expert

Ingredients

1 tablespoon vegetable oil
2 cups raw white rice
3 cups water
1 (16 ounce) package raw elbow macaroni
1 cup beluga lentils, rinsed in water
1 teaspoon salt
1 tablespoon vegetable oil
5 onions, chopped
1/2 cup tomato paste
1/2 teaspoon salt
2 cloves garlic, chopped
2 1/2 teaspoons ground cumin
4 ripe tomatoes, diced
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Recipe

Heat 1 tablespoon vegetable oil in a pan on medium-high flame. Mix in rice; go on stirring until rice is covered with oil, for almost minutes. Include 3 cups water and 1 teaspoon of salt. Simmer; reduce flame to low, put lid on, and boil until the rice is soft and water has been soaked, for almost 30 minutes.
Fill a big pot with slightly salted water and simmer, give it a rolling boil over high flame. Mix in the macaroni, and it needs a second boil. Cook the macaroni without cover, stirring infrequently until it has cooked throughout but is still hard to the bite, for almost 10 minutes. Drain well in a strainer. Put back macaroni to cooking pan, cover and keep hot.
Immerse lentils for almost half hour. Drain and wash, then drain again. Simmer 2 cups of water in a pan and mix in lentils. Simmer; cover and trim down heat to low. Boil until lentils are soft for 25 minutes. Mix in 1/2 teaspoon salt and stir.
Heat 1 tablespoon vegetable oil in a big skillet over medium-high flame. Stir the onions in the oil, stirring frequently, until they start to caramelize, for 20 minutes. Onions should be a fine caramelized coffee color. Put in garlic and stir another minute. Take away from pan, drain on a kitchen towel lined plate.
Put half of the onion batter into a pan. Stir in the vinegar. Include the chopped tomatoes with tomato paste, 2 1/2 teaspoons salt, cumin, black pepper, and cayenne (if using). Simmer then reduce flame to medium-low and boil for another 15 minutes.
Serve by putting a full spoon of rice, then macaroni, and after that the lentils on serving dish. Garnish with some of the caramelized onions, and then top with tomato sauce.