{"id":17798,"date":"2021-08-20T16:08:37","date_gmt":"2021-08-20T16:08:37","guid":{"rendered":"https:\/\/mandoefiglicarnihalal.com\/koshari-the-egyptian-risotto-the-original-recipe\/"},"modified":"2021-08-20T16:09:44","modified_gmt":"2021-08-20T16:09:44","slug":"koshari-the-egyptian-risotto-the-original-recipe","status":"publish","type":"post","link":"https:\/\/mandoefiglicarnihalal.com\/en\/koshari-the-egyptian-risotto-the-original-recipe\/","title":{"rendered":"Koshari, the Egyptian risotto: the original recipe"},"content":{"rendered":"\t\t
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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.
\nITS ORIGINS
\nThey 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:
\n\u2022\tIndian and Pakistani kohsheri, with rice and lentils;
\n\u2022\tMejadra, from Syria, Jordan, Israel and Lebanon;
\n\u2022\tGallo Pinto, rice and meat based meal from Caribbean.<\/p>\n

Koshari is \u201cfast\u201d but \u201chealthy\u201d for everyone
\nWe 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.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Koshari in few, simple steps<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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INGREDIENTS
\n\u2022\t3 big onions, cut into round pieces;
\n\u2022\t1 liter of water
\n\u2022\tOlive oil;
\n\u2022\t2 cups of rice;
\n\u2022\t2 tsp salt;
\n\u2022\tA cup and \u00bd lentils;
\n\u2022\t200 gr maccheroni;
\n\u2022\tA can of peas.
\nINGREDIENTS FOR THE SAUCE
\n\u2022\t6 cloves of garlic;
\n\u2022\t2 tsp of white vinegar;
\n\u2022\t2 tsp cumin;
\n\u2022\tChili pepper to taste;
\n\u2022\tTomato sauce.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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PROCEDURE
\n1.\tFry the onions until golden browned;
\n2.\tPut 3 cups of water with some oil and let it boil;
\n3.\tAdd the rice, a tsp of salt and simmer;
\n4.\tWash the lentils and bring to the boil;
\n5.\tCook maccheroni and then drain;
\n6.\tBoil peas and add to pasta.
\nSAUCE
\n1.\tChop the garlic and fry;
\n2.\tAdd the vinegar, the salt, the tomato sauce and Baharat ( a mixture of spices made out of 7 spices or more);
\n3.\tCook to the boil;
\n4.\tLow the heat until cooked.
\nTO SERVE
\n\u2022\tPut the sauce on a bed of rice, one of lentils and another of maccheroni;
\n\u2022\tAdd the sauce and garnish with the fried onions.<\/p>\n

A SPECIAL SUGGESTION FOR OUR CUSTOMERS<\/p>\n

Here it is how to prepare the Baharat, in order to make the recipe authentic:<\/p>\n

\u2022\t1 tsp powdered cinnamon;
\n\u2022\t1 tsp nutmeg;
\n\u2022\t1 tsp coriander seeds;
\n\u2022\t2 tsp cumin seeds;
\n\u2022\t8 cloves;
\n\u2022\t\u00bd tsp ground pepper;
\n\u2022\t3 cardamom berries;
\n\u2022\t\u00bd tsp smoked paprika;
\n\u2022\t\u00bd tsp chili pepper.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Bil hana we chifa (buon appetito)<\/strong><\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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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 […]<\/p>\n","protected":false},"author":1,"featured_media":17799,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180],"tags":[],"class_list":["post-17798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nKoshari, the Egyptian risotto: the original recipe - Mando e Figli<\/title>\n<meta name=\"description\" content=\"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. 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