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Koshari – Egyptian Rice, Lentils & Macaroni with Spicy Tomato Chile Sauce

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In this post, you will learn how to make Koshari – Egyptian Rice, Lentils & Macaroni with Spicy Tomato Chile Sauce and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Koshari – Egyptian Rice, Lentils & Macaroni with Spicy Tomato Chile Sauce.

The Ingredients:-

  • 2 tbs olive oil
  • 1 cup medium grain rice
  • 1 cup brown lentils
  • 2 cups small macaroni
  • 2 cups chicken stock
  • 1 garlic clove, quartered
  • 1 tsp cumin
  • 1 bay leaf
  • ½ teaspoon salt
  • 2 tbs olive oil
  • 2 large onions, thinly sliced
  • Salt to taste
  • 2 tbsp olive oil
  • 1 small onion, diced finely
  • 2 cloves garlic, finely minced
  • 1 (15 oz) can tomato sauce
  • 2 tsp baharat spice mix (see recipe on website)
  • ¼ teaspoon red chile flakes (optional)
  • 1 tbs red wine vinegar
  • Salt & pepper to taste
  • 2 onions, finely sliced
  • Oil for deep-frying
  • 1 (15 oz) can garbanzo beans

The Instructions:-

  1. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the chicken stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
  2. Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.
  3. Cook the macaroni according to package instructions until al dente.
  4. Note: Prepare the rice, macaroni and lentils while the sauce is simmering and leave them covered in the pots to keep warm.
  5. Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
  6. heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
  7. Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.

Diet Labels For “Koshari – Egyptian Rice, Lentils & Macaroni with Spicy Tomato Chile Sauce”:
Balanced,High-Fiber

Health Labels For “Koshari – Egyptian Rice, Lentils & Macaroni with Spicy Tomato Chile Sauce”:
Mediterranean,Dairy-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher

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The Ingredients:-2 tbs olive oil1 cup medium grain rice1 cup brown lentils2 cups small macaroni2 cups chicken stock1 garlic clove, quartered1 tsp cumin1 bay leaf½ teaspoon salt2 tbs olive oil2 large onions, thinly slicedSalt to taste2 tbsp olive” />

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