The weather this weekend has been absolutely gorgeous. I can't believe that it has been so warm and sunny throughout. However I read that the temperatures will be going down drastically for tomorrow. Oh well, it's Monday anyway, so it doesn't really matter. Anyway I will be heading out soon to enjoy the good spring weather a bit more.
First to today's recipe. I really like Koshari, especially as street food, but it's sometimes nice to make it at home as well. It's a traditional Egyptian dish made with rice, lentils, macaroni, vermicelli and chickpeas and topped with a tomato sauce and fried onions. Koshari is very comforting and filling, perfect veggie food when you need a lot of energy.
Below is the recipe, how I made my Koshari this time. Remember that timing is key to get everything ready at the same time, as there is a lot of separate cooking going on. Luckily the processes aren't complicated, so this can be well managed without stress.
Homemade tomato sauce with garlic and chilli
1 cup green lentils
½ brown rice
1 tbsp vegetable stock powder
2 cups cooked chickpeas
1 tsp smoked chilli powder
1 tsp ground cumin
2 vermicelli pasta nests
200 g wholewheat cavatappi pasta
1 tsp za'atar for sprinkling on the top
A few fresh coriander leaves for sprinkling on the top
Make the tomato sauce first or use a ready made one. A rich tomato sauce with loads of garlic and chilli is perfect for this dish.
Cook the lentils and the rice together to avoid using loads of pots. If the lentils need a shorter cooking time, add them later to the saucepan. Add also a little salt and vegetable stock powder.
Warm the cooked chickpeas up in a pan and add some smoked chilli powder and ground cumin to season.
Break the vermicelli into about 2 cm long pieces and briefly cook them in hot oil so that they turn brown. This really happens quite quickly, so keep an eye on them. Add the vermicelli to the rice and lentils for the last few minutes of cooking, so that they'll also get soft.
Cook the pasta separately. I chose a larger pasta shape instead of the smaller macaroni. These worked very well in this dish.
Layer the components into a bowl and serve with the tomato sauce and fried onions. I didn't make my fried onions myself this time, so you can either buy some or make your own.
I want to share this recipe with My Legume Love Affair #106 hosted by Ali from Fix Me a Little Lunch, and co-hosted by Lisa from Lisa's Kitchen.