Well being koshary

Well being koshary

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

For the well being koshary, we have removed the vermicelli noodles to give a gluten free option and have used brown rice instead of white. Using the whole grain not only adds texture, but also gives the added benefits of more fibre, minerals and antioxidants, and it will keep you fuller for longer.

Ingredients

Quantity Ingredient
50g dried chickpeas
250g brown lentils
500g brown rice
1/2 teaspoon ground cumin
salt

For the fried onions

Quantity Ingredient
150ml sunflower or vegetable oil
1 onion, thinly sliced

For the sauce

Quantity Ingredient
500g tomatoes
2 teaspoons garlic, minced
2 teaspoons vegetable oil
pinch ground cumin
2 teaspoons tomato paste
1 tablespoon sugar
salt
Koshary dakka sauce, to serve
Liquid red chilli, to serve

Method

  1. Soak the chickpeas and brown lentils in separate bowls in plenty of water overnight. After soaking, drain the lentils and chickpeas, rinse under cold water, then place the chickpeas in a pan of unsalted boiling water and simmer until tender.
  2. Wash the brown rice under cold running water, then soak in fresh water for half an hour.
  3. To make the fried onions, heat the oil until hot and then fry the onion until golden brown. Drain on paper napkins to remove any excess oil and set aside, saving the oil to be used for the next step.
  4. In a large pot over a medium heat, stir the lentils in the oil used for frying the onion for a few minutes. Add the drained rice, cumin and salt to taste. Add 750 ml boiling water, bring to the boil and then reduce to a simmer and cook, covered, for 35 to 40 minutes or until cooked through.
  5. To make the sauce, peel the tomatoes by cutting a cross in the base of each tomato, then plunge briefly into boiling water and slip off the skins when cool enough to handle.
  6. In a pot over a medium heat, fry the garlic in the vegetable oil until golden. Add the peeled tomatoes, cumin, tomato paste, sugar and salt, to taste, and stir frequently, mashing a little, for 20 minutes until you have a tomato purée.
  7. To assemble the koshary, in a deep bowl spoon in the lentil rice mixture, followed by the tomato sauce, chickpeas and lastly the onion.
  8. Season with the dakka and chilli sauce, to taste.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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