Koshari- Rice Lentils etc.
Hello! Koshari is a staple of Egyptian cuisine that became a staple of my kitchen after I lived in Cairo few years ago. It is a surprising, easy, delicious and incredibly filling main dish. I also love it is packed with proteins and originally vegan. To make it glutenfree, just replace the wholewheat pasta with glutenfree pasta. There are probably as many variations on the methods as they are cooks. I gathered a few recipes from my Egyptians friends, made it myself a number of times, and here is my take on it.
1 head of garlic
150 g of wholewheat pasta (or glutenfree pasta)
200g black lentils
300g brown rice
5 juicy tomatoes
The juice of one lemon
A handful of cooked chickpeas
Salt, Pepper, Cumin & Chili to taste
Finely chop the two onions and fry it in a pan with a bit of oil till they turn brown. Put aside.
Peel the garlic head, finely chop it and fry it in oil. Put aside.
Cook the rice and put aside.
Cook for the pasta al dente and drain it.
Cook the lentils in twice their volume of water for about a half an hour. Add the cumin, pepper and salt. When the lentils are al dente, add the rice, the garlic, the lemon and mix really well.
For the sauce, in a pan, fry the finely chopped tomatoes with the remaining garlic, and some chili.
To serve, first put the rice and lentils mix, add the pasta and then the sauce and top it off with the fried onions and chickpeas.