Koshary (brown lentil and rice)
in my fool recipe I mentioned that fool is our national dish, now that I think about it koshary and fool are tied! This is a very common meal for all, it’s very high in protein, very satisfying and hugely inexpensive.
In Egypt, you will come across street carts or kiosks cooking this up. They will have mounds and mounds of rice and lentils cooking to feed the not so rich masses. To compare the two to Egypt’s culinary heart is like to compare a hamburger with a hot dog or fried chicken, which is more American...btw, my mom has been known to graze on this for days, don't tell her I said so, hehe!
Lentil & rice
1 cup brown lentil
water
1 cup rice
2 tbs olive oil (divided)
salt
onion topping
1/4 cup oil canola
1 large onion sliced very thinly
1 tsp sugar
1/2 cup macaroni (elbow)
tomato sauce
4 cloves of garlic crushed
1/2 tbs red chili (optional)
1/2 tsp cumin
salt & pepper
1 tbsp vinegar
1 14.5oz can crushed tomatoes
1 8oz can tomato sauce
lentil and rice
sort through the lentils to make sure all stones are removed and wash several times in cold water
add lentil to a 3 quart pot cover with water and boil until semi cooked, about 20 min.
Remove from heat and drain; reserve some of the lentil water (approx 1 cup).
In the same pot add rice cover with water add 1 tbs of oil and pinch of salt, bring to boil, stir and cook for about 7 minutes, when rice is half cooked drain through a sieve and rinse with cold water.
Add the lentil to the rice and 1/2 cup of the lentil water and add more salt if needed. Lightly mix with a fork till both are incorporated allow to simmer on low till rice and lentil are fully cooked (add more of the lentil water if needed).
Onion topping
in the mean time in a fry pan heat oil add onion and sugar, fry on med heat till onion has caramelize pay attention not to burn.
Remove onion from oil put on a paper towel to drain (reserve oil)
cook elbow macaroni according to package. Rinse with cold water, add remaining tbs of olive oil to keep macaroni moist
tomato sauce
in a small pot heat 1tbsp of reserved onion oil sauté the crushed garlic add chili, cumin, salt, pepper adjust the chili to your taste; add the vinegar and boil once.
Add the crushed tomatoes and the sauce bring to boil, simmer for about 20 min.
In serving dish mound rice, lentil and top with the macaroni add the fried slices of onion drizzle with a few tbsp of sauce. Serve the remaining sauce on the side. We like to add Tabasco to ours. Bon appetite!
