Egyptian Koshary
Egyptian macaroni bechamel {pasta with bechamel sauce} 10:00 am by amanda mouttaki 3 comments.
Recipe Summary Egyptian Koshary
This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory.Ingredients | Egyptian Bechamel Pasta1 tablespoon vegetable oil2 cups uncooked white rice3 cups water1 teaspoon salt1 (16 ounce) package uncooked elbow macaroni1 cup beluga lentils, soaked in water½ teaspoon salt1 tablespoon vegetable oil5 onions, minced2 cloves garlic, minced3 tablespoons distilled white vinegar4 ripe tomatoes, diced½ cup tomato paste1 ½ teaspoons salt1 teaspoon ground black pepper2 ½ teaspoons ground cumin¼ teaspoon cayenne pepperDirectionsHeat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.To save time, you can prepare the lentils the day before and reheat before serving.Info | Egyptian Bechamel Pastaprep: 15 mins cook: 1 hr 35 mins total: 1 hr 50 mins Servings: 12 Yield: 4 servings
TAG : Egyptian KosharyWorld Cuisine Recipes, African, North African, Egyptian,
