Recipe of Eric Ripert Egyptian koshari

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, egyptian koshari. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Egyptian koshari is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Egyptian koshari is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have egyptian koshari using 30 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Egyptian koshari:

1. Get For the Crispy onion toppings
2. Take 1 large onion, sliced into thin rings
3. Take Salt
4. Make ready 1/3 cup all-purpose flour
5. Take 1/2 cup cooking oil
6. Get For tomato sauce
7. Take Cooking oil
8. Make ready 1 small onion, grated
9. Make ready 4 garlic cloves, minced
10. Take 1 tsp ground coriander
11. Take 1/2 –1 tsp crushed red pepper flakes (optional)
12. Make ready 1 (28 oz) can tomato sauce
13. Get Salt and pepper
14. Prepare 1 –2 tbsp distilled white vinegar
15. Make ready For koshari
16. Prepare 1 1/2 cup brown lentils, picked over and well-rinsed
17. Prepare 1 1/2 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
18. Prepare 1/2 tsp each salt and pepper
19. Prepare 1/2 tsp coriander
20. Make ready 2 cups elbow pasta
21. Take Cooking oil
22. Make ready Water
23. Get 1 (15 oz) can chickpeas, rinsed, drained and warmed
24. Make ready For vinegar sauce
25. Take Half cup of vinegar
26. Make ready 1/4 cup water
27. Take 1 teaspoon cumin
28. Prepare Salt and pepper
29. Get I teaspoon chili powder
30. Make ready 3 cloves Minced garlic

Steps to make Egyptian koshari:

1. Make the crispy onion topping. - - Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour. - In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
2. Make the Tomato Sauce. - - In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more). - Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so). - Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
3. Make the Koshari - - Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice
4. Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly.
5. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
6. Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
7. Cover the chickpeas and warm in the microwave briefly before serving.
8. For the vinegar sauce. Mix the half cup vinegar, 1/4 cup of water, cumin, garlic, chili powder, paprika. Mix it all together well
9. Put it All Together! - To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce, crispy onions and vinegar sauce separately. Enjoy

So that is going to wrap this up with this special food egyptian koshari recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!