Koshri (rice, Rowen lentils and past)

Prepare: 15 min

Cock time: 1 hour

Serve: 4-6 person

Per serving Calories: 200

Recipe by: Mervat Abdulhay

Dish Name: Koshri (rice, Rowen lentils and past)

Dish Country: Egypt

Ingredients 3 Lyres

For the Crispy Onion Topping For Tomato Sauce

· 1 large onion, sliced into thin rings - cooking oil

· Salt - 1small onion grated

· ⅓ cup all-purpose flour - 6 garlic cloves, minced

· ½ cup cooking oil - 1 can of tomato sauce

- 2 Tbsp white vinegar

-1 tsp. of (salt, black paper

ground coriander, cumin)

For Koshari

· 1 ½ cup brown lentils, picked over and well-rinsed

· 1 ½ cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained

· ½ tsp each salt and pepper

· ½ tsp coriander

· 2 cups elbow pasta

· Cooking oil

· Water

· 1 15-oz can chickpeas, rinsed, drained and warmed

Step by step preparation

Make the crispy onion topping.

· Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.

· In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).

Make the Tomato Sauce.

· In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes(option), if using, and sauté briefly until fragrant (30-45 seconds more).

Stir in tomato sauce and pinch of salt, black paper, ground coriander, cumin. Bring to a simmer and cook until the sauce thickens (15 minutes or so).

· Stir in the distilled white vinegar and turn the heat to low. Cover and keep warm until ready to serve.

Make the Koshari

· Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 ½ inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.

· Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.

· Cover the chickpeas and warm in the microwave briefly before serving.

Put it All Together!

· To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and ½ of the tomato sauce, then the chickpeas, and finally ½ of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.

· they need to finish cooking with the rice).