Koshari

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Cook the brown lentils in a pot with water for 20-25 minutes, or until tender but not mushy. Drain and set aside.

   Oko 25 min

   Napomena kuhara: Ensure lentils are cooked through but retain some bite.

2. 2

   Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package directions until al dente. Drain and set aside.

   Oko 10 min

3. 3

   Prepare the crispy onions: Toss the sliced yellow onions with the all-purpose flour in a bowl until evenly coated.

   Oko 5 min

   Napomena kuhara: Coating the onions lightly with flour helps them crisp up.

4. 4

   Heat the vegetable oil in a deep skillet or pot over medium-high heat. Fry the floured onions in batches until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season with a pinch of salt.

   Oko 15 min

   Napomena kuhara: Don't overcrowd the pan; fry in batches for best results.

5. 5

   In a medium pot, heat a small amount of the oil used for frying the onions. Add the vermicelli pasta and cook, stirring frequently, until golden brown.

   Oko 3 min

   Napomena kuhara: Keep a close eye on the vermicelli as it browns quickly.

6. 6

   Add the rinsed basmati rice to the pot with the vermicelli, along with some salt and black pepper. Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked.

   Oko 20 min

   Napomena kuhara: Do not lift the lid while the rice is cooking to trap the steam.

7. 7

   While the rice cooks, prepare the tomato sauce: In a separate saucepan, heat a small amount of fresh vegetable oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

   Oko 2 min

8. 8

   Stir in the canned crushed tomatoes, chili powder, ground cumin, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.

   Oko 20 min

   Napomena kuhara: Taste and adjust seasonings as needed.

9. 9

   Stir in the red wine vinegar into the tomato sauce and cook for another 2 minutes.

   Oko 2 min

   Napomena kuhara: The vinegar adds a crucial tang to the sauce.

10. 10

    Prepare the garlic vinegar: In a small bowl, combine the minced garlic, white vinegar, and water.

    Oko 2 min

    Napomena kuhara: This provides a sharp, aromatic counterpoint to the rich koshari.

11. 11

    If making hot sauce, combine the chili flakes and water in a small bowl.

    Oko 1 min

    Napomena kuhara: Adjust chili flakes to your preferred spice level.

12. 12

    To assemble Koshari, layer the ingredients in a large serving bowl: start with a base of rice and vermicelli, then add the cooked macaroni pasta, followed by the cooked brown lentils and chickpeas.

    Oko 5 min

    Napomena kuhara: Serve immediately for the best texture.

13. 13

    Spoon a generous amount of the tomato sauce over the layers. Top with the crispy fried onions.

    Oko 1 min

14. 14

    Serve immediately, offering the garlic vinegar and hot sauce on the side for individual preference.