Dinner tonight!

[chri'stina 190]

I got my Koshari recipe from Laura(lal_brandow), and finally am going to try to make it for dinner.

I've never had it before, but it looks really good. And I like to try new vegetarian recipes since hubby is a vegetarian. And we both like somewhat spicy and exotic food.

Any last minute tips? Any koshari experts want to give any advice?

I do have a question. I don't have brown lentils, at least I don't think they are brown really. But I have yellow split peas and madhi toor dal(Indian name for split pigeon peas). I have to use one of those since I don't have the brown. Will it ruin the dish? I'm going to do it anyway, but just wanted to know. lol.

[JODO 2]

I got my Koshari recipe from Laura(lal_brandow), and finally am going to try to make it for dinner.

I've never had it before, but it looks really good. And I like to try new vegetarian recipes since hubby is a vegetarian. And we both like somewhat spicy and exotic food.

Any last minute tips? Any koshari experts want to give any advice?

I do have a question. I don't have brown lentils, at least I don't think they are brown really. But I have yellow split peas and madhi toor dal(Indian name for split pigeon peas). I have to use one of those since I don't have the brown. Will it ruin the dish? I'm going to do it anyway, but just wanted to know. lol.

[chri'stina 190]

?

[Jenn! 918]

Maybe the idea of not using brown lentils is shocking.

[chri'stina 190]

Maybe the idea of not using brown lentils is shocking.

Maybe!

Well I'll say this is a slightly Indian version of Koshari since I only have the yellow lentils.

[JODO 2]

Maybe the idea of not using brown lentils is shocking.

It seems like such a complicated dish whenever I have eaten it in Cairo! You are brave to try it. Let us know how it turns out! I would love to cook that for my fiance,but I wouldn't know where to begin.

[ya falaha! 0]

It will change the dish but I'm sure it will taste just as good. What kind of pasta are you using? I use the tubini pasta. Are you using harissa or chipotle peppers? Personally, I use chipotle pepper sauce. Be sure to slice the onions very thin. Watch them carefully because they'll burn easily. I have found the best onions for this are the small yellow onions in the mesh bag. They turn out really crispy. If you have leftovers you can refridgerate them and warm them in the microwave. I would refridgerate everything seperately then assemble when you're ready to reheat.

Enjoy!

[chri'stina 190]

Maybe the idea of not using brown lentils is shocking.

It seems like such a complicated dish whenever I have eaten it in Cairo! You are brave to try it. Let us know how it turns out! I would love to cook that for my fiance,but I wouldn't know where to begin.

Ok now the gasping mouth smiley makes more sense!

I like cooking, and after learning how to make some Indian food, this doesn't seem too hard. It looks a little time consuming though! But yeah I'll let you know if it turns out good, though I don't have anything to compare it to since I've never had it. But it's gotta be good with everything that's in it!

[chri'stina 190]

It will change the dish but I'm sure it will taste just as good. What kind of pasta are you using? I use the tubini pasta. Are you using harissa or chipotle peppers? Personally, I use chipotle pepper sauce. Be sure to slice the onions very thin. Watch them carefully because they'll burn easily. I have found the best onions for this are the small yellow onions in the mesh bag. They turn out really crispy. If you have leftovers you can refridgerate them and warm them in the microwave. I would refridgerate everything seperately then assemble when you're ready to reheat.

Enjoy!

Ok! Thanks...

I was going to use some elbow mac since that's all I have at home right now.

[JODO 2]

Maybe the idea of not using brown lentils is shocking.

It seems like such a complicated dish whenever I have eaten it in Cairo! You are brave to try it. Let us know how it turns out! I would love to cook that for my fiance,but I wouldn't know where to begin.

Ok now the gasping mouth smiley makes more sense!

I like cooking, and after learning how to make some Indian food, this doesn't seem too hard. It looks a little time consuming though! But yeah I'll let you know if it turns out good, though I don't have anything to compare it to since I've never had it. But it's gotta be good with everything that's in it!

I am sure you will enjoy it and do a great job! You know I'm speaking from an I burn toast perspective but ya let me know if you find it difficult or easy to prepare.

[ya falaha! 0]

Jodo....

This is the BEST koshari recipe EVER. It's very easy to make.

No koshari without the hot sauce:

The orginal hot sauce did not work too well so here it is again

1 large can of whole peeled or crushed tomatoes

2 Tablespoons hot chili paste (Moroccan harissa or Mexican chipotle in adobo sauce) (or more if you can take it) I use the chipotle in adobo sauce.

1/4 cup of oil

8 cloves of garlic sliced (or more)

3 Tablespoons vinegar

1 Tablepoon of ground cumin

Salt pepper to taste

Fry the sliced garlic in oil until they start changing color.

Add the can of tomatoes and the chili paste, salt and pepper.

Bring to a gentle boil, turn the heat down to low.

Add the cumin and the vinegar, leave it simmering for 15 minutes.

Put it all in the blender to make a smooth mix.

At this point you can still adjust the ingredients to suit your own taste, in particular the garlic, chili and vinegar.

Back to top

No koshari without the garnish of crispy carmelized onions

3 large onions sliced into rings.

Put some oil in a large pan add one tablespoon of butter for added taste.

Sautee the onions rings until they turn deep deep brown (just short of charred).

Make sure that the onion rings do not overlap each other so that they can crisp nicely.

If your pan is too small do it in batches.

No part of the onions should be even lightly brown.

Stir to keep them from burning.

This may take 20 minutes or more.

You must taste something that reminds you of candy rather than onions.

Drain on a paper towel and keep others from taking samples.

In my experience that is the one ingredient that runs out the first.

It should be somewhat crispy not soggy and limp.

Back to top

Now the main recipe

2 cups basmati rice washed

2 cups brown lentils washed

2 1/2 tablespoons butter

1/2 cup vermicelli pasta

1 small can of chick peas, drained (optional)

1/2 cup cooked elbow macaroni (optional) (I use tubini pasta)

Fry the vermicelli in the butter, when golden brown add the rice and stir till all grains are coated.

Add 3 cups of water bring to a boil, cover and simmer on lowest possible setting.

Add 1 1/2 cups of water to the lentils and cover and cook (really it is a steaming method) on lowest setting until tender (but not until they burst) in the last 10 minutes of cooking add the chickpeas if any.

When the lentils are done drain any remaining liquid.

*I generally skip the vermicelli step and just make plain, white, basmati rice. It turns out just as good.

[JODO 2]

Jodo....

This is the BEST koshari recipe EVER. It's very easy to make.

No koshari without the hot sauce:

The orginal hot sauce did not work too well so here it is again

1 large can of whole peeled or crushed tomatoes

2 Tablespoons hot chili paste (Moroccan harissa or Mexican chipotle in adobo sauce) (or more if you can take it) I use the chipotle in adobo sauce.

1/4 cup of oil

8 cloves of garlic sliced (or more)

3 Tablespoons vinegar

1 Tablepoon of ground cumin

Salt pepper to taste

Fry the sliced garlic in oil until they start changing color.

Add the can of tomatoes and the chili paste, salt and pepper.

Bring to a gentle boil, turn the heat down to low.

Add the cumin and the vinegar, leave it simmering for 15 minutes.

Put it all in the blender to make a smooth mix.

At this point you can still adjust the ingredients to suit your own taste, in particular the garlic, chili and vinegar.

Back to top

No koshari without the garnish of crispy carmelized onions

3 large onions sliced into rings.

Put some oil in a large pan add one tablespoon of butter for added taste.

Sautee the onions rings until they turn deep deep brown (just short of charred).

Make sure that the onion rings do not overlap each other so that they can crisp nicely.

If your pan is too small do it in batches.

No part of the onions should be even lightly brown.

Stir to keep them from burning.

This may take 20 minutes or more.

You must taste something that reminds you of candy rather than onions.

Drain on a paper towel and keep others from taking samples.

In my experience that is the one ingredient that runs out the first.

It should be somewhat crispy not soggy and limp.

Back to top

Now the main recipe

2 cups basmati rice washed

2 cups brown lentils washed

2 1/2 tablespoons butter

1/2 cup vermicelli pasta

1 small can of chick peas, drained (optional)

1/2 cup cooked elbow macaroni (optional) (I use tubini pasta)

Fry the vermicelli in the butter, when golden brown add the rice and stir till all grains are coated.

Add 3 cups of water bring to a boil, cover and simmer on lowest possible setting.

Add 1 1/2 cups of water to the lentils and cover and cook (really it is a steaming method) on lowest setting until tender (but not until they burst) in the last 10 minutes of cooking add the chickpeas if any.

When the lentils are done drain any remaining liquid.

*I generally skip the vermicelli step and just make plain, white, basmati rice. It turns out just as good.

Sounds good. I will print it out now Just thinking about Koshari takes me back to Cairo

[PalestineMyHeart 1,897]

Me so hungry.

[chri'stina 190]

Looks like I'll get the chance to run to the store soon, so I am going to the right stuff.

[chri'stina 190]

Well I got brown lentils, and chipotle hot sauce, and chick peas so I'm ready to cook soon!

Is there any special thing that people have with koshari?

Edited April 23, 2007 by stina&suj