Koshari

Directions

  1. 1Chop onions into thin slices.
  2. 2Add cornstarch and mix.
  3. 3Add cooking oil to a pan.
  4. 4Fry onions until golden.
  5. 5Add onion oil to a pan, followed by chopped onion and minced garlic cloves, and mix.
  6. 6Add blended tomatoes, white vinegar, and tomato paste.
  7. 7Add salt and pepper.
  8. 8Cover for 10 minutes on low heat until thick.
  9. 9Add onion oil to a pot, followed by minced garlic cloves, and mix.
  10. 10Add water and lemon juice from 5 whole lemons.
  11. 11Add cumin and coriander, and mix.
  12. 12Add macaroni and half a pack of spaghetti, and mix.
  13. 13Strain and rinse the pasta.
  14. 14Mix the pasta in a bowl.
  15. 15Add onion oil to a pot.
  16. 16Add fried onions and red salsa, and mix.
  17. 17Add water and mix until smooth.
  18. 18Add onion oil to a pot.
  19. 19Add vermicelli and mix until golden.
  20. 20Add Egyptian rice, rinsed, and mix for 3-5 minutes.
  21. 21Add lintels, soaked.
  22. 22Add water until rice is slightly covered.
  23. 23Add salt, pepper, cumin, and coriander.
  24. 24Mix until rice rises.
  25. 25Cover for 15 minutes on extremely low heat.
  26. 26Add rice to a plate.
  27. 27Mix in fried onions.
  28. 28Add pasta.
  29. 29Add red salsa and soft chickpeas.
  30. 30Add fried onions.
  31. 31Add garlic sauce.
  32. 32Add shatta.
  33. 33Enjoy.

Ingredients

  • 2 onions
  • 2 TBSPs cornstarch
  • cooking oil
  • 3 TBSPs onion oil
  • 1 onion
  • 5 garlic cloves
  • 2 cups blended tomatoes
  • 3 TBSPs white vinegar
  • 2 TBSPs tomato paste
  • salt
  • pepper
  • 2 TBSPs onion oil
  • 4 garlic cloves
  • 1 cup water
  • 5 lemons
  • 1 TSP cumin
  • 1 TSP coriander
  • 2 cups macaroni
  • 0.5 pack spaghetti
  • 0.25 cup onion oil
  • 0.5 cup red salsa
  • 0.5 cup water
  • 0.5 cup onion oil
  • 2 cups vermicelli
  • 3 cups Egyptian rice
  • 2 cups lintels
  • water
  • 1 TSP salt
  • 1 TSP pepper
  • 1 TSP cumin
  • 1 TSP coriander
  • soft chickpeas
  • fried onions
  • shatta

Equipment

knifecutting boardpanpot