This Week's Meals (1/3): Koshari
Oh, my goodness, this took three hours to cook and is essentially making four individual meals into one big individual meal. Thast tomato sauce was TASTY though. I can never get crisp onion strings, though. They're always just this side of burned, but never crispy.
This is a very complicated recipe. Read it carefully before trying:
# Koshari
Street Fighter: The Official Street Food Cookbook
12.0 servings
2.0 whole yellow onions (sliced thin) (onion rings)
3.0 tbsp flour
1.0 tbsp salt (onion rings)
0.25 cup vegetable oil (onion rings)
1.0 tbsp vegetable oil (tomato sauce)
1.0 stick cinnamon
1.0 whole bay leaf
0.5 whole yellow onion (chopped) (tomato sauce)
5.0 cloves garlic (minced)
2.0 cups tomato sauce
2.0 tsp cumin (tomato sauce)
2.0 tsp coriander (tomato sauce)
1.0 tsp cayenne pepper
1.0 tsp paprika (tomato sauce)
2.0 tsp salt (tomato sauce)
1.0 tsp black pepper
1.0 cup basmati rice
1.0 tbsp unsalted butter
0.25 whole yellow onion (diced) (rice)
45.0 grams vermicelli
2.0 cups vegetable broth
1.0 tsp cumin (rice)
1.0 tsp coriander (rice)
0.5 tsp chili powder
0.5 tsp paprika (rice)
1.0 tsp salt (rice)
0.5 cups lentils
2.0 cups elbow macaroni
15.0 ounces garbanzo beans
1.5 cups water (lentils)
2.0 cups water (macaroni)
0.0625 tsp salt (macaroni)
Prepare the Rice
1 - Place the rice in a bowl, and cover with water. Let sit for 1 hour.
Crispy Onions:
2 - Toss the sliced onions in flour and salt.
3 - Place a large pan over medium heat.
4 - Add the canola oil and let it heat for about 1 minute.
5 - Cook the onions until crisp, 20 to 30 minutes.
Tomato Sauce:
6 - Place the canola oil in a medium saucepan over medium-high heat.
7 - Add the cinnamon stick and bay leaf. Allow to toast for about 1 minute.
8 - Add the onion and garlic, and cook until softened, about 5 minutes.
9 - Add the sauce and spices.
10 - Reduce the heat, and simmer for 15 minutes.
Serving prep
11 - In a saucepan, add lentils and water. Bring to a boil.
12 - Boil the lentils intil tender, aboput 15-20 minutes.
13 - In a seperate saucepan, add water for the macaroni and a pinch of salt. Bring to a boil.
14 - Add elbow macaroni and allow saucepan to return to a boil. Stir occasionally
15 - Cook for 7-8 minutes or until tender.
16 - drain both lentils and macaroni, set aside.
Rice:
11 - Drain the rice, and set aside.
12 - Place the butter in a saucepan over medium heat until melted.
13 - Add the onion, and cook until translucent.
14 - Add the vermicelli, and toast for about 1 minute.
15 - Add the rice, and cook until slightly toasted, about 3 minutes.
16 - Add the vegetable broth, cumin, coriander, chili powder, paprika, and salt.
17 - Bring to a boil, and then reduce the heat to low.
18 - Cover, and cook until the rice has cooked through, about 10 minutes.
Serving:
19 - Place a generous portion of rice on a plate.
20 - Top with lentils, macaroni, chick-peas, tomato sauce, and crispy Onions.
