Typical Food

Kushari - Koshari

It is an Egyptian national dish. Besides it is the most popular lunch item in a lot of common Restaurants in Egypt for over 100 years. It is a dish that serve warm.

Ingredients

Serves: 4

o   2 tablespoons olive oil

o   1 cup rice

o   1 cup brown lentils

o   2 cups small macaroni

o   2 cups vegetable stock

o   1 garlic clove, quartered

o   1 tablespoons cumin

o   1 bay leaf

o   Half teaspoon salt

o   Salt to taste

For the Sauce:

o   2 tablespoons olive oil

o   1 small onion, diced finely

o   2 cloves garlic, finely minced

o   15 ounces can unseasoned tomato sauce (cooked / pureed tomatoes)

o   Quarter teaspoon red chile flakes

o   1 tablespoons red wine vinegar

o   Salt & pepper to taste

Crispy Onion Garnish:

o   2 large onions, finely sliced

o   Oil for deep-frying

o   15 ounces can garbanzo beans

Food preparation

1. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the rice and fry it for 2 minutes. Then cover and simmer for 15 minutes or until the rice is cooked.

2. Rinse the lentils under cold water and add them to another saucepan with 2 cups of water. Add the garlic, cumin and bay leaf. Reduce the heat and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine.

3. Cook the macaroni until al dente.

4. To make sauce:

a. Heat the oil in a saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes.

b. Add the garlic and add the tomato sauce, salt and pepper to taste, chile flakes and red wine vinegar. Bring it to a simmer for 20 minutes, stirring occasionally.

5. To make the crispy onions, heat the oil in a skillet, after that add the onions and fry until dark brown.

6. Add the rice, lentils and macaroni to a large bowl and toss to combine. Then serve topped with some of the spicy tomato sauce with garbanzo beans and the crispy onions.

This dish is not an Egyptian dish, it was brought in by the British army in the 19th century, the pasta was imported from Italy, the tomatoes are from Latin America and the rice is from Asia but the idea to mix them all together in one delicious and vegetarian dish was conceived in Egypt.