LENTILS AND RICE (KOSHARY) (EGYPT)
Yet another recipe I discovered on the "World Hearth Circle of International Cooking." This looks promising as a meatless main dish or a side dish.
Provided by Happy Hippie
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in pan, add onion and fry for 3 minutes.
- Add lentils, water, pepper and cumin.
- Bring to a boil and simmer for 5 minutes. Add 2 cups water and bring to a boil.
- Add rice and salt and continue to boil.
- Then reduce heat to low, cover the pan and simmer for 15 minutes.
- Remove from heat and let sit for 10 minutes. Serve.
Nutrition Facts : Calories 218.4, Fat 2.1, SaturatedFat 0.3, Sodium 151.5, Carbohydrate 43.3, Fiber 2.8, Sugar 1.1, Protein 5.7
EGYPTIAN LENTILS AND RICE (KOUSHRY)
Steps:
- For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.
KUSHERIE (EGYPTIAN RICE AND LENTILS)
Easy to make, despite the recipe length, and high in protein. In Egypt this is served with plain yogurt as a side dish. From Mennonite cookbook More-With-Less.
Provided by Kaarin
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
- Add the 3 cups boiling stock and the salt and pepper.
- Cook uncovered 10 minutes over medium heat.
- Stir in the rice and 1 cup stock.
- Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
- Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
- Bring to boil, reduce heat, cover and simmer 20-30 minutes.
- To make browned onions, heat oil in a small skillet.
- Saute onions and garlic over medium heat till browned.
- To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.
Nutrition Facts : Calories 391, Fat 9.9, SaturatedFat 1.4, Sodium 1183.5, Carbohydrate 67.6, Fiber 7.3, Sugar 14.2, Protein 10.3
KOSHARI - LENTILS AND RICE WITH TOMATO SAUCE
Posted for ZWT 6. Koshari is very similar to chili. It is made of lentils, rice and tomato sauce and cab be spicy. Koshari is a fast food meal in the Middle East, and is offered by street vendors in cities like Cairo. There are many variations, but this recipe should give you a good idea of what it is all about!
Provided by JackieOhNo
Categories Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place lentils in saucepan with 4 cups of water and bring to a boil. Allow to simmer on low for 30 minutes, or until tender. Add rice to the lentils and cook for another 20 minutes or so, until rice is tender.
- Meanwhile, cook macaroni according to package directions to an al dente stage.
- Combine lentils, rice and macaroni in large pot.
- Saute onions and garlic in pan in olive oil until browned.
- Add tomato sauce to onions and garlic and heat until bubbling. Remove from heat.
- Place a serving of lentil mixture on a plate and cover with sauce. Sprinkle red pepper on top and serve.
Nutrition Facts : Calories 439.7, Fat 7.9, SaturatedFat 1.1, Sodium 810.1, Carbohydrate 79.6, Fiber 9, Sugar 9.7, Protein 13.6
KOSHARY
Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it. Filling and healthy, come see Egypt's most famous dish! Instead of French-fried onions, I use my black pepper onion rings on here. I also caramelize about 4 large onions in butter and brown sugar for about 45 minutes and have both kinds of onion on there. It really makes it over the top, but a little too much to call it the real street food of Egypt, more like the home-style kind. I hope you enjoy!
Provided by nooney
Categories World Cuisine Recipes African North African Egyptian
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
- Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
- Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
- Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.
- Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
- Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
- Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 84 g, Cholesterol 4.1 mg, Fat 10.4 g, Fiber 12.7 g, Protein 17.6 g, SaturatedFat 3 g, Sodium 796.7 mg, Sugar 3.8 g
KOSHARY (RICE LENTILS AND PASTA IN TOMATO-GARLIC SAUCE)
This carb-heavy dish is Egyptian comfort food. This recipe was cobbled together by Nick Kindlesperger in an attempt to recreate a dish he saw on Anthony Bourdain's _No Reservations_. It's simply and home-y, but is a little fussy because everything has to be cooked seperately, then combined at the end. Published at Serious Eats. http://bit.ly/fYRzQC
Provided by DrGaellon
Categories Long Grain Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- For the Tomato and Garlic sauce: Pour olive oil into a medium-sized saucepan set over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add the tomato sauce. Simmer until slightly thickened, about 10 minutes. Add the water and vinegar, and turn the heat to high. When it starts to boil, immediately turn off the heat. Transfer to a medium-sized bowl, season with salt to taste, and set aside.
- For the Koshary: Pour one tablespoon of olive oil into a large, heavy skillet set over medium-high heat. When shimmering, add onion and stir well. Once coated in the oil, reduce heat to low and cook until heavily caramelized, about 45 minutes to an hour. Stir often.
- Meanwhile, preheat the oven to 350°F Also, fill a medium-sized pot with water, salt heavily and bring to a boil over high heat. Cook the pasta until al dente, then remove to a bowl with a strainer. Toss with 1 tbsp olive oil.
- Bring water back to the boil. Add the lentils, and then reduce heat to medium-low. Simmer until cooked, but still al dente, about 15 minutes. Drain lentils and set aside to cool.
- Pour two tablespoons of olive oil into a dutch oven set over medium heat. Add the cinnamon sticks and stir until fragrant. Add the cardamom, cumin, and rice. Stir well; cook until the spices are aromatic and the rice is mostly opaque. Add water. Bring to a boil, stir well and cover. Place in the oven and cook for 13 minutes. If done, fluff with a fork, and season with salt to taste.
- Place a skillet over medium-high heat. Add 1/2 tablespoon of oil. When shimmering, add the pasta. Let it cook undisturbed for about a minute, or until it begins to get brown and a little crusty on the bottom. Toss well, and cook until it is toasty and slightly chewy. Transfer pasta to a bowl.
- Add another 1/2 tablspoon of oil to the pan. When shimmering, add the lentils and cook them until they are slightly toasted, about 30 seconds a side. Transfer them to another bowl.
- Scoop out some rice onto a plate. Top with a scoop of pasta, lentils, tomato sauce, and some of the caramelized onions.
Nutrition Facts : Calories 897.3, Fat 19.1, SaturatedFat 2.8, Sodium 619, Carbohydrate 152.5, Fiber 18.5, Sugar 9, Protein 27.1
EGYPTIAN KOSHARY
This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory.
Provided by suzan.s
Categories World Cuisine Recipes African North African Egyptian
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 69.2 g, Fat 3.4 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 0.6 g, Sodium 677.2 mg, Sugar 4.8 g
More about "lentils and rice koshary egypt recipes"
EGYPTIAN KOSHARI RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (37)Category VegetarianCuisine EgyptianTotal Time 1 hr 22 mins
- 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, if using, and saute briefly until fragrant (30-45 seconds more).
- 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 they need to finish cooking with the rice).
- To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.
KOSHARI (EGYPTIAN LENTILS AND RICE) RECIPE - COOKING THE …
From cookingtheglobe.com
5/5 (2)Total Time 50 minsCuisine EgyptianCalories 410 per serving
- The Koshari. In a large pot, boil water and add the rice, spaghetti, and macaroni. Cook for about 20 minutes, until tender and drain.
- While the first ingredients are cooking, in a medium pot, add 4 cups of water together with the lentils and bring to a boil. Reduce the heat and cook once again for about 20 minutes, until tender. Drain.
- In a skillet, heat 2 tablespoons olive oil. Fry the onion until dark brown. When done, transfer with a slotted spoon to a plate lined with paper towels.
- In a large bowl, mix together the rice, spaghetti, macaroni, lentils, chickpeas, cumin, cayenne, ginger, and coriander. Season with salt to taste.
KOSHARY: EGYPTIAN LENTIL AND RICE RECIPE | THE NOSHER
From myjewishlearning.com
EGYPTIAN LENTILS WITH RICE AND PASTA (KOSHARI ... - MEDITERRANEAN …
From mediterraneanliving.com
Servings 6Calories 745 per servingTotal Time 1 hr 25 mins
KOSHARY: EGYPTIAN FOOD | A TYPICAL KOSHARY MEAL (RICE, LENTI ... - FLICKR
KING OF KOSHARY - 109 PHOTOS & 56 REVIEWS - EGYPTIAN - YELP
From yelp.com
134 Yelp reviewsLocation 5515 Wilson Blvd Arlington, VA 22205
KOSHARI | EGYPTIAN RICE WITH LENTILS | كشري - RECIPES ARE SIMPLE
From recipesaresimple.com
EGYPTIAN STREET FOOD AT HOME: KOSHARY | KITCHN
From thekitchn.com
EGYPTIAN KOSHARI, KUSHARI OR KOSHARY: A DELICIOUS MIX OF …
From gulfnews.com
KOSHARY | THE WORLD COOK
From theworldcook.com
KOSHARY: AN EGYPTIAN LENTIL AND RICE RECIPE - FOOD NEWS
From foodnewsnews.com
EGYPTIAN LENTIL AND RICE PASTA (KOSHARY) | SAVEUR
From saveur.com
EGYPTIAN LENTIL AND RICE PASTA (KOSHARY) - PINTEREST
From pinterest.com
KOSHARY - EGYPTIAN STREET FOOD - VEGETARIAN - LENTILS-RICE & PASTA ...
From youtube.com
KOSHARI (NATIONAL DISH OF EGYPT) RECIPE - THE DARING GOURMET
From daringgourmet.com
EGYPTIAN FOOD: 23 TRADITIONAL DISHES OF EGYPT - TRAVEL FOOD ATLAS
From travelfoodatlas.com
EGYPTIAN KUSHARI RECIPE WITH PASTA, RICE, AND LENTILS
From all-thats-jas.com
KOSHARI – EGYPTIAN RICE, LENTILS AND MACARONI WITH SPICY TOMATO …
From honestcooking.com
KOSHARI (EGYPTIAN NATIONAL DISH) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
KOSHARY: EGYPTIAN RICE, PASTA, AND LENTILS WITH A TOMATO GARLIC …
From dietassassinista.com
KOSHARI (EGYPTIAN RICE WITH LENTILS) كشري - RECIPES ARE SIMPLE
From recipesaresimple.com
VEGAN MOFO #11: BROWN RICE KOSHARY (EGYPTIAN LENTILS AND RICE)
From onearabvegan.com
LENTILS AND RICE KOSHARY EGYPT FOOD- WIKIFOODHUB
From wikifoodhub.com
KUSHARI | TRADITIONAL RICE DISH FROM EGYPT - TASTEATLAS
From tasteatlas.com
LENTILS AND RICE (KOSHARY) (EGYPT) RECIPE - FOOD.COM
From pinterest.ca
CLASSIC EGYPTIAN KOSHARY - CAIRO COOKING
From cairocooking.com
KOSHARY WITH RED LENTIL RAGU WITH EGYPTIAN RICE - CTV
From more.ctv.ca
EGYPTIAN LENTILS AND RICE (KOUSHRY) RECIPE - FOOD NEWS
From foodnewsnews.com
EGYPTIAN KOSHARY RECIPE | TRAVEL FOOD ATLAS
From travelfoodatlas.com
MEERA SODHA’S VEGAN RECIPE FOR KOSHARI | FOOD | THE GUARDIAN
From theguardian.com
KOSHARI: HOW TO MAKE EGYPT’S NATIONAL DISH - EGYPTIAN STREETS
From egyptianstreets.com
EGYPTIAN RICE, LENTILS, AND PASTA WITH SPICY TOMATO SAUCE
From foodtasia.com
OUR FAVORITE WINTER DISH IS MICHAEL MINA’S EGYPTIAN KOSHARY
From thedailybeast.com
EGYPTIAN KOSHARY RECIPE - FOOD REPUBLIC
From foodrepublic.com
RECIPE FOR KOSHARI: AN EGYPTIAN NATIONAL DISH - FOOD DOLLS
From fooddolls.com
LENTILS AND RICE KOSHARY EGYPT RECIPE - WEBETUTORIAL
From webetutorial.com
KOSHARI – EGYPTIAN PASTA, LENTIL, AND RICE DISH
From hanadykitchen.com
EGYPTIAN LENTILS, RICE & PASTA (KOSHARI) RECIPE | EATINGWELL
From eatingwell.com
KOSHARI - THE NATIONAL DISH OF EGYPT | 196 FLAVORS
From 196flavors.com
COOK THIS: KOSHARY WITH RED LENTIL RAGU FROM EAT, HABIBI, EAT!
From nationalpost.com
KOSHARI (KOSHARY) - EGYPT'S NATIONAL DISH - SILK ROAD RECIPES
From silkroadrecipes.com
You'll also love