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Assignment 1: Egyptian Koshari

The idea of assigment is to choose receipe, indicate the ingredents and the cooking method

Koshri is another one of those genius solutions to using up pantry staples. It is a cousin to the Middle Eastern Mujadara. In a nutshell, it is a comforting bowl of simple pantry staples: spiced lentils and rice, combined with chickpeas and small pasta. All smothered in a tomato sauce that's been spiked with vinegar, Then...wait for it...it's topped with savory, crispy thin fried onion rings.

INGREDIENTS

1- Tomatoes 2- Pasta 3- Onions 4- Rice 5- Lentils 6- Garlic 7- Chickpeas

cooking method

Step 1:

Heat 1/4 cup oil in a large heavy-based saucepan over high heat. Cook onion, stirring, for 6 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.

Step 2:

Add cumin, cinnamon and mixed spice to the pan. Cook, stirring, for 30 seconds or until fragrant. Add stock powder, lentils and 1 litre of water. Cover. Bring to the boil. Reduce heat to medium. Cook for 15 minutes or until lentils are half-cooked.

Step 3:

Add pasta, rice and 1/2 cup water to pan. Cover. Return to a simmer. Reduce heat to low. Simmer for a further 15 minutes or until lentils, rice and pasta are tender.

Step 4:

Meanwhile, combine the tomato, eschalot, parsley, vinegar and remaining oil in a medium bowl. Season with salt and pepper. Set aside for 15 minutes to allow the flavours to develop.

Step 5:

Remove koshari from heat. Stand for 5 minutes. Fluff with a fork. Serve topped with the caramelised onion and tomato salad.