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Thursday, February 25, 2016

egyptian koshary

Ingredients

  • Servings: 4
  • 1 tablespoon vegetable oil
  • 2 cups uncooked white rice
  • 3 cups water
  • 1 teaspoon salt
  • 1 (16 ounce) package uncooked elbow macaroni
  • 1 cup beluga lentils, soaked in water
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 5 onions, minced
  • 2 cloves garlic, minced
  • 3 tablespoons distilled white vinegar
  • 4 ripe tomatoes, diced
  • 1/2 cup tomato paste
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 35 mins

    Ready Time: 1 hr 50 mins

  • heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. stir in rice; continue stirring until rice is coated with oil, about 3 minutes. add 3 cups water and 1 teaspoon of salt. bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the macaroni, and return to a boil. cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander. return macaroni to cooking pot, cover and keep warm.
  • soak lentils for 30 minutes. drain and rinse; drain again. bring 2 cups water to a boil in a pot and stir in lentils. bring to a boil; cover and reduce heat to low. simmer until lentils are tender 15 or 20 minutes. stir in 1/2 teaspoon salt.
  • heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. onions should be a nice caramelized brown color. add garlic and cook another minute. remove from pan, drain on a paper towel-lined plate.
  • place half of the onion mixture into a saucepan. mix in the vinegar. add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
  • serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. sprinkle with some of the browned onions, then top with tomato sauce.

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