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