Good evening, Raffies!
Today we are going to one of the countries that is high up on my bucket list: the country of the pyramids and the Pharaohs..We are going to Egypt!
To be honest, I wanted to make Mulukhiyah for Egypt, but I found out that these leaves are incredibly hard to find..so this recipe is still on my list of dishes to try..
Instead, I went for the national dish of Egypt: Koshari.
For this dish, I have followed this lovely recipe. The preparation is well tedious and long, but the result is absolutely satisfying! My advice to you, if you have the patience and the time: do it! It is awesome!
I love the consistency of it and how the different ingredients mingled so perfectly together. The lentils with the rice and the noodles, the chickpeas and the spicy sauce..it was amazing!
2 tbsp olive oil
1 cup rice
1 cup brown lentils
2 cups small macaroni
2 cups vegetable stock
1 clove of garlic, chopped
1 tsp cumin
1 bay leaf
For the sauce:
2 tbsp olive oil
1 onion, thinly sliced
2 cloves of garlic, minced
1 can tomatoes
2 tbsp baharat
1 tsp chili flakes
1 tbsp vinegar
For the garnish:
2 onions, sliced
1 can chickpeas
In a skillet, heat the 2 tbsp olive oil and add the rice. Fry for 2 minutes and then add the vegetable stock. Bring to a boil and then let it simmer until the rice is cooked.
Cook the lentils in 2 cups of water with the garlic, cumin and bay leaf for about 30 minutes or until they are soft. Combine with the rice and season with salt and pepper.
Now it is time to make the sauce: Heat the oil in a saucepan and add the onion. Fry until translucent and add the garlic. Now add the tomato, baharat and season with salt and pepper. Simmer for a few minutes and add the chili flakes and the vinegar. Cook on low heat for about 20 minutes.
For the crispy onions, heat some oil in a skillet and add the onions. Fry until brown and crispy. Drain on some kitchen paper.
Serve the rice, lentils, macaroni topped with the sauce, the chickpeas and some crispy onions. Sprinkle with some baharat and enjoy!