This dish originated in India before British colonization. It was then made with only lentils and rice. Pasta was added after the British took the dish to their home country as it was an inexpensive dish, yet very filling. The Egyptians took this dish and improved it to what it is today. Koshari is a staple food in Egypt and can be found at almost every street vendor. This recipe is easy to make and yields about 4 servings.
- 1/3 cup Extra virgin olive oil
- 2 large Brown onions, thinly sliced
- 1 tsp Cumin seeds
- 1 Cinnamon stick
- 1 tsp Mixed spice
- 1 Liter Vegetable stock
- 1/2 cup dried Green lentils, rinsed
- 1 cup dried Macaroni
- 1 cup White long-grain rice
- 4 Tomatoes, chopped
- 1 Shallot, thinly sliced (or 3-5 spring onions)
- 1/3 cup fresh Flat-leaf parsley leaves, torn
- 2 tsp White vinegar
- In a large saucepan over a high heat, heat 1/4 cup oil. Add onion and cook, stirring for about 6 minutes until golden. Use a slotted spoon and remove the onions from the pan, place onions on a paper towel.
- To the pan, add cumin, cinnamon and mixed spice. Release fragrance for about 30 seconds.
- Add stock, bring to the boil and reduce heat to medium. Cook for 15 minutes or until lentils are half cooked.
- Add pasta, rice and 1/2 cup of water to the pan. Cover and simmer on a low heat for a further 15 minutes.
- Meanwhile in a mixing bowl, combine the tomato, shallot, parsley, vinegar and remaining oil. Season with salt and pepper and set aside for 15 minutes for flavors to develop.
- Remove Koshari from the heat and let stand for 5 minutes.
- Fluff with a fork and serve hot, topped with caramelised onions and tomato salad.
Source: BBC Good Food