It is a traditional dish of our mother country. That is a unique food you can find both in local market, as street food, and in specialized restaurants.
ITS ORIGINS
They say it was prepared for the first time in 1800, when the commerce was of major importance in our land, full of goods and cultures. We like to say that Koshari is a special example of food fusion, very reason that our tradition is a meeting point between Mediterranean and Middle Eastern cuisine. Sometimes, it has common grounds with very far places, thanks to ancient trades. Very similar food are:
• Indian and Pakistani kohsheri, with rice and lentils;
• Mejadra, from Syria, Jordan, Israel and Lebanon;
• Gallo Pinto, rice and meat based meal from Caribbean.
Koshari is “fast” but “healthy” for everyone
We call it healthy and vegetarian because it is meatless and full of vegetables and legumes. It is complete but low in calories; in fact, it is always eaten during religious fasting. A kind of detox food to purify our bodies. A real fast food made of cheap products easy to find.
Koshari in few, simple steps
INGREDIENTS
• 3 big onions, cut into round pieces;
• 1 liter of water
• Olive oil;
• 2 cups of rice;
• 2 tsp salt;
• A cup and ½ lentils;
• 200 gr maccheroni;
• A can of peas.
INGREDIENTS FOR THE SAUCE
• 6 cloves of garlic;
• 2 tsp of white vinegar;
• 2 tsp cumin;
• Chili pepper to taste;
• Tomato sauce.
PROCEDURE
1. Fry the onions until golden browned;
2. Put 3 cups of water with some oil and let it boil;
3. Add the rice, a tsp of salt and simmer;
4. Wash the lentils and bring to the boil;
5. Cook maccheroni and then drain;
6. Boil peas and add to pasta.
SAUCE
1. Chop the garlic and fry;
2. Add the vinegar, the salt, the tomato sauce and Baharat ( a mixture of spices made out of 7 spices or more);
3. Cook to the boil;
4. Low the heat until cooked.
TO SERVE
• Put the sauce on a bed of rice, one of lentils and another of maccheroni;
• Add the sauce and garnish with the fried onions.
A SPECIAL SUGGESTION FOR OUR CUSTOMERS
Here it is how to prepare the Baharat, in order to make the recipe authentic:
• 1 tsp powdered cinnamon;
• 1 tsp nutmeg;
• 1 tsp coriander seeds;
• 2 tsp cumin seeds;
• 8 cloves;
• ½ tsp ground pepper;
• 3 cardamom berries;
• ½ tsp smoked paprika;
• ½ tsp chili pepper.
