Koshary

I was recently introduced to this delicious dish that is a staple in Egyptian cuisine. It's simple but has so much flavor and is easy to make. It goes perfectly with some yummy kabobs.

Ingredients:

1 cup rice

1 cup WHOLE masoor dal/lentils

1 cup macaroni pasta

a handful of vermicelli or angel hair pasta

1 can chick peas

olive oil

garlic powder

salt and pepper to taste

Sauce:

1 small onion, chopped

handful of celery leaves, chopped

3 cloves of garlic, minced

1/2 jalapeño, chopped 

about 2 cups tomato sauce or 2 tbsp tomato paste mixed with water

1/4 tsp cumin powder

1/4 tsp paprika 

1 tsp sugar

1/2 tsp crushed red pepper 

salt and pepper to taste

Sliced, fried onions 

Cook the rice with chicken broth or chicken cube dissolved in water. Boil the lentils and pastas separately until cooked. Mix everything together including the chick peas and drizzle with olive oil, garlic powder, adobo seasoning, salt and pepper. Set aside.

Heat oil and add onions and jalapeño, sautee for 2 minutes or until tender. Add garlic and celery leaves and stir. Add tomato paste/sauce and stir well. Add spices and let simmer for 10 minutes. Blend with immersion blender until smooth. 

Garnish with fried onions.

You can either serve them separately or mix it all together before serving. I like to serve it separately so you can add as much sauce as you like.