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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Koshari - Egyptian Chili Recipe

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This recipe for Koshari - Egyptian Chili is from The Trafton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 cup brown lentils
• 1 cup basmati rice
• 1 cup uncooked pasta (small shells or elbow macaroni is best)
• 2 large onions, diced
• 4 cloves garlic, minced
• 2 tablespoons oil
• 1 -14-15oz can chopped or crushed tomatoes
• 1/4 teaspoon crushed red chili pepper flakes (or more to taste)
• salt and black pepper, be generous
...Chili powder to serve if desired.
Directions:
Directions:
1. Cook the lentils in just over a quart of salted water.
2. Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
3. When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
4. Cook the macaroni in a separate pot.
5. Rinse and strain when done.
6. Meanwhile, fry the onions and garlic in the oil until golden.
7. Add the tomatoes, chili flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
8. You can now blitz the sauce in a food processor until smooth or just leave as is.
9. Mix the lentils, rice and macaroni together in one pot.
10. Place some of the lentil mixture on each plate and top with tomato sauce.
11. Sprinkle with more hot chili powder or salt and pepper, if desired
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
55 min | 10 min prep
Personal Notes:
Personal Notes:
* We mix everything together and serve rather than use the traditional layered approach.

 

 

 

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