Egyptian Kosheri
Ingredients
| 2 cups uncooked brown rice | ||
| 1 lb lentils | ||
| 2 tbs canola oil, divided | ||
| 1 tbs crushed garlic | ||
| 2 (16oz) cans of tomato sauce | ||
| 1/2 cup water | ||
| 1/4 cup vinegar | ||
| 1 medium onion | ||
| 3/4 lb of spaghetti pasta |
This is a staple dish that is serves all over Egypt, especially in Cairo. There is a Kosheri stand on almost every corner. It is spooned into severing dishes with lightning fast speed because of the huge demand.
- Cook rice according to package directions.
- Rinse lentils and put them in a pot, covering them with water and bring to a boil.
- Simmer on low heat until almost all water is absorbed and lentils are cooked. Add extra water if necessary.
- Break dry spaghetti into 2 inch pieces and cook in boiling water until done. Drain and set aside.
- To make the sauce saute the garlic in 1 tbs of oil then add both cans of tomato sauce and simmer for 10-15 minutes.
- Add water and vinegar and bring to a boil. Remove from heat and add salt to taste.
- Finely, slice onion in thin small pieces and saute in the remaining tbs of oil until brown and crispy.
- The dish should be assembled in a bowl as a layer of lentils(on bottom) followed by a layer of rice, followed by a layer of the spaghetti and and another layer of rice.
- Add the sauce and crispy onions on top.
- Serve with pepper vinegar or hot sauce for dousing if desired.
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