Ariso Recipes
Egyptian Koshari with a Spicy Twist
Last update date: February 24, 2012
Be captivated by the essence of Egyptian Koshari with a Spicy Twist. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Black Pepper, Cardamom Powder. Beyond taste, it's crafted for both wellness and pleasure. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.1 hour and 10 minutes
Mediterranean
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Ingredients
2
How To Cook?
1
To begin making the egyptian koshari with a spicy twist, start by preparing the baharat spice blend. dry roast the whole spices (excluding nutmeg) in a pan over medium heat, being careful not to burn them. allow them to cool, then grind them into a powder along with ground cinnamon and nutmeg using a mixer or coffee grinder. store the spice blend in a dry, airtight container for future use.
2
Now, let's prepare the rice. warm some olive oil in a pan and add the washed and drained rice. saute the rice for 5 minutes, then add vegetable stock or water and bring it to a boil. cover the pan and cook on low heat for 10-15 minutes or until the rice is fully cooked.
3
While the rice is cooking, wash and soak the brown lentils in enough water. cook them in a saucepan, covered, for 30 minutes with garlic, cumin seeds, bay leaves, and 3 cups of water. alternatively, you can cook them in a pressure cooker for 3 whistles with the same ingredients. once cooked, add salt and drain the lentils completely. set them aside for later use.
4
Cook the macaroni (or vermicelli) according to the packet instructions in a pot of water. set it aside while preparing the sauce.
5
To make the spicy tomato sauce, heat a pan and add some olive oil. once warm, add garlic and onions, saut„©ing them on high heat for 4-5 minutes until they turn golden brown.
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