You've Been Served: Koshari
Serves 4
Ingredients
1 cup brown lentils
1-1/2 cup chickpeas (optional)
1 cup short grain rice, washed and soaked for an hour
½ cup vermicelli
250g elbow pasta
3 large onions, sliced
3 tbsp flour
1 stock cube
Vegetable oil for frying
Tomato sauce
1kg tomatoes, blended with 1 tsp sugar
5 cloves garlic, minced
1 tbsp ground coriander
1 tbsp cumin
2 tsp ground cardamom
Cayenne powder to taste
1 bay leaf
Salt
Pepper
Lemon garlic dressing (dukkah)
2 cups water
5 cloves garlic, made into a paste in a mortar and pestle
1 tsp cumin
2 tbsp white vinegar (to taste)
Salt
1 tbsp lemon juice (to taste)
Chilli paste (to taste)
Instructions
1.Wash the lentils and fill a pot with water, add the lentils. Cook the lentils until soft. Add the chickpeas for 7-10 minutes to heat through. Drain, saving the water to cook the rice in.
2.Coat the onions in flour, shake off excess flour and fry in sunflower or vegetable oil. Fry until crispy. This will be the topping for your dish. Reserve oil.
3.In a large pot, take some of the onion oil and fry the vermicelli until golden brown. Add the rice and make sure it is coated with the oil. Use the reserved lentil water. You need two cups of liquid, so use as much lentil water as you have and then top up with water. Add the stock cube and salt to the rice water and stir. Lower the heat once the water boils and cook the rice until all the water is absorbed.
4.While the rice cooks, make the tomato sauce. Use some of the onion oil and sauté the garlic. Add all the spices and bay leave and cook for 2 minutes. Add the blended tomatoes and cook the sauce until it reduces and thickens. Taste and adjust the spices to taste.
5.To make the dukkah, mix all the ingredients together in a small pot and bring to a boil to allow the flavours to combine. Leave to cool before serving.
6.To serve, you can either make a big platter or individual bowls. Either way, the steps are the same. Mix the rice with ½ the lentils, and put it on the plate first, add pasta, tomato sauce, fried onions, then the rest of the lentils and the chickpeas and drizzle with dukkah Enjoy!
The best Mujadara- middle eastern Rice & Lentils مجدرة
Middle eastern rice and lentils Mujadara so delicious and easy to make. It can be enjoyed with natural yogurt/ Greek yogurt.
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#mujadara
مجدرة#
Koshari Egyptian rice recipe /koshari /how to make koshari /kushari /
#koshari #egyptian #rice #macronirecipe
koshari Egyptian rice recipe koshari how to
make koshari kushari
ingredients.....
4 pes onion slice
4 spoon cornflour
4 spoon oil
4 pes garlic chopped
4 pes potato pasta
salt to tast
2 spoon black papper powder
1 spoon kashmiri chilli powder
half spoon Red chilli powder
1 spoon sugar
4 spoon White veniger
2 pes onion chopped
200 gm lentils
half spoon cumin powder
half spoon Coriander powder
2 spoon butter
209 gm vermicelli
100 gm kabuli chana( chickpeas)
100 gm macaroni
Thank you for watching and support ☺️
How to Make KOSHARI | Egyptian Koshari Street Food Recipe | Koshari Recipe by Varun | Kushari
Koshari Recipe | Egyptian Recipe Koshari | How To Make Koshari At Home | Egyptian Main Course Recipe | Rajshri Food
Learn how to make this Egyptian Dish Koshari also known as Kushari with Chef Varun Inamdar.
Kushari or Koshari is originated in Egypt. It is an Egyptian dish. It may be prepared at home and is also served at roadside stalls and restaurants all over Egypt. This is a vegetarian dish that consists of rice, macaroni pasta, chickpeas, lentils, fried onion, lentils.
Ingredients:
For Spice Mix:
- 1 tbsp Cumin Seed Powder
- 1 tbsp Red Chilli Powder
- 1 tbsp Sweet Paprika Powder
- 1 tbsp Coriander Powder
- Nutmeg (grated)
- Black Pepper
For Sauce:
- 2 tbsp Olive Oil
- 1 Cinnamon Stick
- 1 Bay Leaf
- 3-4 Garlic Cloves (grated)
- 1 Onion (chopped)
- Salt
- 2 cups Tomato Puree
- 2 cups Water
- Salt
- 1 cup Basmati Rice (soaked)
- 1 tbsp Olive Oil
- 1/2 cup Macroni Pasta (boiled)
- 1/2 cup Sprouted Masoor (boiled)
- 1/2 cup Chickpeas (boiled)
- 1/2 cup Fried Onions
#Koshari #Kushari #RajshriFood #EgyptianRecipe
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The vegetarian Lentil Soup Recipe you've BEAN LOOKING FOR
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LEARN HOW TO MAKE AN EASY LEBANESE STYLE LENTIL SOUP RECIPE TODAY!
LAY HO MA! You really need a good warm hug during the cold winter months and this bowl of soup definitely fulfills that! Join me in this episode and learn how to make a deliciously easy Lebanese style vegetarian lentil soup recipe today!
Ingredients:
2 cups red lentils
2 large russet potatoes
1 carrot
1 onion
3 pieces garlic
1 tomato
7 cups water
3 tbsp olive oil
2 tsp cumin
2 tsp salt
lemon wedges to serve
few sprigs parsley
zaa’tar to taste
pepper to taste
Directions:
1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
2. Finely chop the carrot, onion, and garlic. Dice the tomato
3. Use a kettle and bring the 7 cups of water to boil
4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min
5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min
6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
7. Add the potatoes and pour in the hot water. Give the pot a good stir
8. Bring the soup to a boil, then cover and cook on medium for 20min
9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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KOSHARI RECIPE || BROWN LENTIL & PASTA DISH || ARABIC EGYPTIAN DISH
#Egyptianfood #koshari
Recipe :
3cups basmati rice
1-1/2 cups brown lentils
1 cup of macaroni pasta
8 big tomatoes
Red onions (6 to 8 big)
Salt
Black pepper
Maggi cubes or chicken stock
Cumin powder
4 tbsp Tomato paste
Garlic
How to do:
*Boil the pasta according to package instructions,
* in separate pot boil the lentils half way cook only
*slice 6 to 7 onions into strips sprinkle little salt and fry until golden, (Blend some of the fried onions to add into the tomato sauce) set aside the rest for toppings
* blend 6 tomatoes and saute with garlic and 1 onions cut in a small slices. Season with salt, broth cubes, black pepper, cumen according to your taste.add tomato paste and blend some of the fried onions then add into the sauce, let it boil until the sauce thicken.
*in a pot saute, garlic, onions, add the half way cook lintels, add the basmati rice add 6 cups of water same cups of the rice. Season with salt, black pepper and maggi to taste. Cook until rice will done.
To arrange :
In serving dish layer first the rice with lintels, you can add chickpeas if you want, next the pasta and top with lots of fried onions. Serve aside the boiling sauce.
Thank you for loving ds recipe and thank you so much for watching ????????????