Healthy Koshari
Koshari is a dish famous in Egypt! It uses many ingredients, so it’s perfect when you have a lot of leftovers laying around.
The dish is vegan by default, which is amazing! There are only minor adjustments in this recipe to make it healthier than the traditional. For example, here I used brown rice and sautéed the onions or baked them instead and other tiny adjustments.
Hope you like this recipe and remember, if you’re in Egypt, please try Koshari and Ful, of course.
I know, it looks like there are endless steps, but please, don’t get intimidated, it’s a lot easier than it seems.
Koshari
Ingredients
Koshari
1 cup lentils
1 cup brow or white rice
2 bayleaves
1 large onion
3 garlic cloves
Ground cumin
Sea salt and black pepper to taste
500 grams of pasta
1 cup cooked chickpeas
Green onions for garnishing
Tomato Sauce
5 garlic cloves
500 grams of tomatoes - about 4-5 medium tomatoes
2 tbsp tomato paste
Sea salt and black pepper to taste
1/8 tsp of ground cumin
Dogga
3 garlic cloves minced
1/4 cup white vinegar
1/2 cup of water
Ground coriander
Sea salt to taste
1/8-1/4 tsp of cumin
Black pepper
1 tsp of chili sauce
Steps
Koshari
First, soak the lentils for 20 minutes and the rice in a different bowl then rinse
Dice the onions and sauté them until they become transparent or you can bake them alternatively
Remove the onions and cook the rice in place
For each cup of brown rice, add two cups of water, bring to a boil, then cover and simmer for 30 minutes or until it absorbs all the water
Keep the lid on for the rice after it’s done cooking for ten minutes
Remove the lid then fluff the rice.
For the lentils, boil with two cups of water and the bayleaves for 20-30 minutes or until it absorbs the water
Cook the pasta according to the package instructions
Mix all except the onions with one cup of cooked chickpeas and add the onions on top.
Tomato Sauce
Blend the tomatoes
Heat a large pan on medium heat and saute the garlic
Add the tomato sauce and tomato paste with the spices and bring to a simmer
Cook for 20-30 minutes or until it reduces in size and becomes a thick sauce
Dogga
Heat a small pan on medium heat
Saute the garlic then add the remaining ingredients
Bring to a boil then turn off the heat
To serve
Top the koshari with the tomato sauce and garnish with green onions. Have extra tomato sauce and dogga on the side plus some hot sauce!
Enjoy!
Recipe adapted from this blog