Egyptian Koshary Popular Recipes

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Egyptian Koshary

"This recipe is one of the maximum well-known recipes in Egypt. It's a conventional meals that is scrumptious and savory."

Ingredients :

1 tablespoon vegetable oil
2 cups uncooked white rice
3 cups water
1 teaspoon salt
1 (16 ounce) package raw elbow macaroni
1 cup beluga lentils, soaked in water
half of teaspoon salt
1 tablespoon vegetable oil
five onions, minced
2 cloves garlic, minced
three tablespoons distilled white vinegar
four ripe tomatoes, diced
half of cup tomato paste
1 half teaspoons salt
1 teaspoon floor black pepper
2 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H50M

Heat 1 tablespoon vegetable oil in a saucepan over medium-high warmness. Stir in rice; keep stirring till rice is covered with oil, about 3 mins. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce warmness to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high warmness. Stir within the macaroni, and return to a boil. Cook the macaroni uncovered, stirring on occasion, till the it has cooked thru, however continues to be firm to the bite, about eight minutes. Drain nicely in a colander. Return macaroni to cooking pot, cover and hold heat.
Soak lentils for 30 minutes. Drain and rinse; drain once more. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and decrease heat to low. Simmer till lentils are soft 15 or 20 minutes. Stir in half teaspoon salt.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions within the oil, stirring frequently, till they start to brown, 10 to fifteen mins. Onions have to be a nice caramelized brown color. Add garlic and prepare dinner another minute. Remove from pan, drain on a paper towel-lined plate.
Place half of the onion aggregate right into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 half teaspoons salt, cumin, and cayenne (if using). Bring to a boil then lessen heat to medium-low and simmer about 12 mins.
Serve by way of putting a spoonful of rice, then macaroni, after which the lentils on serving plates. Sprinkle with a number of the browned onions, then pinnacle with tomato sauce.

Notes :

To keep time, you may put together the lentils the day earlier than and reheat before serving.
Reynolds® Aluminum foil can be used to maintain food moist, cook it calmly, and make smooth-up easier.

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