Egyptian Koshary
A community recipe by emanNot tested or verified by Nigella.com
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Put the minced garlic in 14 cup of oil in saucepan and fry it without burning it. Put the tomato juice and 2 tsp oil in another saucepan over medium heat for 15 minutes then pour the garlic and oil mixture over the tomato mixture and add salt, pepper, cumin, coriander and nutmeg. Cook 2-3 minutes longer. Cook lentils in salted water until tender. Strain. Cook rice in salted water until tender. Cook macaroni, preferably the small, round variety. Mix rice, macaroni and lentils with each other and put it in number of plates. Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes. Serve by topping each individual plate with tomato sauce and fried onions and garlic vinegar sauce if you want. Serve hot.
Introduction
Very delicious Egyptian recipe for pasta. If you eat it once then you will not stop asking for more.
Ingredients
Serves: serves 4_6
- 2 cups rice
- 2 cups pasta (3 different types)
- 1 cup brown lentils
- 1½ cups unsalted tomato juice
- 4 cloves minced garlic
- oil
- 1 pinch of salt
- 1 pinch of pepper
- cumin
- cilantro
- nutmeg
- 2 medium thinly sliced onions
- garlic
- vinegar sauce (optional)
- spices (optional)
Method
Egyptian Koshary is a community recipe submitted by eman and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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