Kosheri {An Egyptian Delight}

Are you familiar with kosheri? I just learned that it is the most popular street food in Egypt. I also learned that I lose any sense of portion control when this dish is placed in my vicinity. A fragrantly dressed platter of lentils, noodles and rice, dressed with sauteed onions and a spicy, tangy tomato sauce.  What is not to love? This dish requires multi-tasking and if that is a challenge for you...well it can be for me to a certain extent. I survive it by writing down what time each component is to be done cooking so I can have all four burners going simultaneously and dinner ready in less than 1 hour.

Kosheri

300 g green lentils {approx 10.5 oz}

200 g basmati rice {approx 7 oz}

40 g unsalted butter {approx 3 T}

50 g vermicelli noodles, broken into 1.5" pieces {approx 1.75 oz}

400 ml vegetable stock

1/2 t ground nutmeg

1t+1/2t ground cinnamon

1t+1/2t salt

1/2 t black pepper

4 T olive oil

2 white onions, halved and cut into thin slices

- and for the spicy tomato sauce

4 T olive oil

2 garlic cloves, crushed

2 hot red chili peppers, seeded and diced

8 ripe tomatoes, chopped {or approx 4 c canned chopped tomatoes}

370 ml water

4 T cider vinegar

3 t salt

2 t ground cumin

20 g fresh cilantro leaves, chopped {a nice sized bunch}

Get the sauce started by heating the olive oil in a saucepan and adding the garlic and chili peppers. Saute for 2 minutes.  Add the tomatoes, water, vinegar, salt and cumin. Bring to a boil and then reduce heat and simmer for about 20 minutes, until thickened. Remove from heat and stir in cilantro. Taste and adjust seasonings if you like.  This sauce can be served warm or at room temperature.

While the sauce is cooking, rinse and drain the lentils in a sieve and transfer to a saucepan.  Add plenty of water to cover and bring to a boil.  Reduce heat and simmer for 25 minutes, until lentils are tender but not mushy.

While the sauce and lentils are cooking, heat olive oil in a frying pan and add the onions, sauteing over medium until dark brown, about 20 minutes.

And now for the fourth burner...Rinse and drain the rice in a sieve. Melt butter in a large saucepan over medium heat and add the raw noodles. Stir and saute until the noodles turn golden brown. Add the rice and mix well. Add the stock, nutmeg, cinnamon, salt and pepper. Cover, bring to a boil, reduce heat to simmer and cook for 12 minutes.  Remove from heat and keep covered for another 5 minutes. 

To serve, mix lentils, rice mixture and most of the onions. Transfer to a serving platter and garnish with remaining onions.  Serve tomato sauce on the side.

This is to serve 4 but it yielded us 7 meals.

Source:  Adapted from Ottolenghi