Egyptian Koshari By Munaty Cooking
Ingredients
To caramelize the onion
- 1 large onion thinly sliced
- ½ to ¾ cup cooking oil
To make the koshari rice
- ¼ cup green lentils.
- ½ cup small elbow macaroni
- ¼ cup vermicelli
- 60 gm spaghetti break in half or to three
- 3 tbsp onion oil
- 1 cube chicken or vegetable bouillon
- 3 ½ cups boiling water
To make the tomato sauce
- 1 large tomato pureed or two medium tomatoes
- 1 tbsp tomato paste
- 1 ½ tsp minced garlic
- ¼ tsp black pepper powder
- ¼ tsp cumin powder
- ¼ tsp coriander powder
- ¼ tsp salt
- ¼ tsp sugar
- 2 tbsp onion oil
- 1 cup water
To make cumin sauce
- 1 cup water
- 1 tsp garlic minced
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp salt
- 1 tbsp white vinegar
To make chili sauce or chili oil (Shattah)
- 2 ½ tbsp onion oil
- 1 tsp chili powder
- 1 to 2 tbsp tomato sauce previously
- 2 tbsp cumin sauce prepared previously
To garnish
- 1 cup cooked chickpeas use canned
Instructions
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