Egyptian Traditional Koshary Koshari Recipe with Chef Ranveer Brar

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Egyptian Traditional Koshary Koshari Recipe with Chef Ranveer Brar
Koshary, kushari or koshari is Egypt's national dish and a widely popular street food. An Egyptian dish that originated during the mid-19th century, the dish combines Italian and Middle Eastern culinary elements. Koshary is made of rice, macaroni, and lentils mixed together, topped with a spiced tomato sauce and garlic vinegar and garnished with chickpeas and crispy fried onions. It is often served with sprinklings of garlic juice; garlic vinegar and hot sauce are optional.
Koshary originated in the mid-19th century, during a time when Egypt was a multicultural country in the midst of an economic boom. It consists of fried onions, lentils, rice, macaroni and lemon sauce. It is somewhat related to Italian cuisine, but the Egyptian dish has more ingredients and flavors, especially the local Egyptian sauce giving it the unique taste the dish is popular for.
In a pan, add 1 cup boiled whole red lentils
and toss it with 1 cup steamed rice,
Add salt and black pepper to taste
In another pan, warm oil as needed
and saute 2 tsp finely chopped garlic,
1 chopped onion and add
1 cup boiled macaroni, salt
and crushed black pepper to taste,
and water as needed
In a sauce pan, warm oil as needed and
add 2 tsp chopped garlic, 1 cup fresh tomato puree,
2 tbsp vinegar, salt to taste, 2 tsp sugar,
1 tsp chilli powder and reduce the sauce to thick consistency
In a bowl, add 100 gms boiled chickpeas, 1 tsp chilli powder,
1 tsp all spice powder, salt to taste, squeeze juice of 1 lemon and mix well
Cream 1 tbsp processed cheese in a bowl,
add crushed fried onions, squeeze
some lemon juice and mix
In a deep plate, spoon rice lentils mix,
followed by macaroni, pour tomato sauce
over pasta, spiced chickpeas and garnish
with fried onions, lemon wedges, fresh
parsley sprigs and dollops of processed
cheese-fried onion mixture
Koshary is ready to be served.

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