Koshary

 Koshary, an Egyptian street food that ticks all the boxes. Economical, satisfying and incredibly tasty comfort food. It is easily prepared, can be made in advance, in bulk and frozen. The basics of rice, macaroni and lentils can be varied and chickpeas added. The tomato sauce is essential, I like it quite spicy so will often add a little more chopped chilli to my meal.  The coriander sauce really needs to be fresh, it will keep in the fridge for a day or two. Opinion is divided in my house, I like a scattering of fresh red onion but other family members do not.

It is not pretty but I love to smoosh it all up and scoop it up with flatbread.

I often add another vegetable dish, this miso glazed baked pumpkin  and some wilted chard makes for a more interesting dinner.

For a vegetarian version add a fried egg added, it is delicious.

Koshary

Ingredients

1 cup cooked puy lentils/ black lentils or use a can of lentils  1 cup cooked small pasta eg macaroni 1 cup cooked brown rice   I cook 1 cup of each, mix and then divide them up for another two meals. This is also a good way to use up leftover rice and pasta from other meals.

Spicy Tomato Sauce 2 onions finely diced 4 – 6 cloves garlic, crushed 1 tablespoon Baharat or other Middle Eastern Spice mix 2 teaspoons cumin Red chilli flakes, a pinch or  to taste 2 large tins tomatoes, chopped Salt and black pepper Olive oil

 

Method

Cook grains until just cooked and tender. Do not overcook. I cook them in separate pots; however, they could be cooked together. Drain. If making a large amount, drain rinse well under running water and allow them to cool thoroughly.  

Put pasta, rice and lentils in a bowl and mix well. Divide into meal sized portions. Freeze excess portions. The mixture reheats very well in the microwave so can be made in advance.

Place a serving of the pasta mixture on each plate, top with the spicy tomato sauce

 

 

Spicy Tomato Sauce

Heat oil in a saucepan, add a little oil and cook over low heat until onions soften, add garlic and spices and cook for a minute until fragrant

Add tinned tomatoes and simmer until mixture becomes a thick sauce, Add chilli flakes and season generously with salt and pepper

Fresh Coriander Sauce

1 cup coriander leaves ( 1 bunch) 1 clove garlic 1 tablespoon Tahini

Generous pinch of salt 1/4 cup Olive oil or more,  I prefer mild or light.  Start with 1/4 cup and add more as necessary.

 

Method

Wash and drain coriander. Place coriander in the food processor, add garlic and salt and blitz until the coriander is finely chopped.

Add tahina and blitz again.

Add a little oil to start with, blitz and scrape down the sides to make sure it is all evenly mixed. Continue to add the oil until you have a sauce consistency, you need to be able to drizzle it over the dish.

Store any leftover sauce in an airtight container in the fridge for a day or two. It is best fresh.