- Spaghetti1 Cup(s)
- Angel hair1 Cup(s)
- Pasta minestronne1 Cup(s)
- Chikpeas1/2 Cup(s)dipped in water a day before
- Lentils1/2 Cup(s)
- PepperPinchground black pepper
- CuminPinchground cumin
- Onion3 Piece(s)
- Tomato coulis100 Gram(s)
- Garlic3 Piece(s)
- Coffee vinegar1 Teaspoon(s)
Koshary, the most famous plate in Egypte, rich by its vegetables, tasty with the crunchy bites and very tempting. It’s the most consumable food all around Egypte, the first thing you would like to do when yo visit the country is to try its traditional plate. In this recipe we are going to give you the keys to make the dish at home with a very simple method .
Preparing the components
Start with the sauce that must simmer gently, heat a little oil, add minced garlic. Pour the tomato coulis, then pour the spices and vinegar, cook over medium heat.
Cook the chickpeas until they become melted. Cook the lentils and drain. It is not recommended to use lentils and canned chickpeas because they are fragile during the preparation of the recipe.
Getting a crispy taste
Chop the onions in thin slices, pass them in the flour and remove the rest. Fry them in an oil bath to make them crispy. Drain it on paper towels and set aside.
In a pot, heat oil and add angel hair, fry until it get brown and crisp, blend the mix with a wooden spoon. Add the rice as rain, after 2 minutes, mix and sprinkle with water .
Integration of pasta
Cook the spaghetti and minestrone combined in boiling water and pour a pinch of salt, let it drain.
As soon as the rice and the angel hair are cooked, add pasta, chickpeas and lentils. Stir with a large moves to avoid crushing the fragiles elements. Add the powdered spices and stir gently again, keep cooking on medium heat for 3 minutes
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When serving, place a ladle of hot koshary on a deep plate, pour a few spoonfuls of sauce (by choice) and cover with a handful of fried onions.
It is a mix of lentils, chickpeas, rice and pasta. You can choose the kind of dough you desire, be it macaroni or angel hair.