Today I made something new. Something I found online that piqued my curiosity. Something based on a friend’s request for dishes with lentils. This recipe is all about happy coincidences. Recently, I received an update from Suzy’s The Mediterranean Dish blog which included her Koshari recipe. I was very intrigued by her description of this Egyptian street food dish and wanted to try it. I had the added incentive of helping my friend out with his request for dishes with lentils. So I dove in. Well, I will not lie, this dish is involved. There is nothing very complicated, just many elements cooked simultaneously. That is always a fun challenge and I understand why since we are building layers of flavors and textures. Of course, I tweaked the recipe. Not only did I pare it down for one person, I swapped out the chickpeas for ground beef/ground lamb mix as a source of protein. If you stick with the chickpeas, you have a Vegan option. Be advised, this dish is loaded with carbohydrates, but also loaded with flavor. Are you ready to enjoy this version of the Egyptian national dish without having to leave the comfort of your home? Jump in… this is a dish you don’t want to miss!
Add the onion slices and flour in a small bowl and toss to coat.
Fry the onions
Heat the vegetable oil in a small deep pan (I used a small wok) over Medium heat.
Prepare a rack with paper towels over a sheet pan for draining the fried onions.
Shake off excess flour from onions.
Add small amounts of onions to the shimmering oil, frying until deep golden brown.
Drain on the paper towel covered rack.
Partially cook the lentils
Heat 1 1/2 cup water in a small sauce pan to boiling.
Add the lentils, reduce the heat, cover and simmer for 12 minutes.
Drain and set aside.
Cook the rice and lentils
Rinse the rice to remove the excess starch and place into a small sauce pan.
Add the partially cooked lentils and cover with 1 1/3 cups of water.
Bring the rice/lentils mixture to a boil, reduce the heat, cover and cook for 15 minutes (or until water is absorbed, possibly 20 minutes).
Allow the mixture to rest for 5 – 10 minutes.
Cook the elbow macaroni per the package directions and set aside.
While the rice and macaroni cook, prepare the sauce.
In a small skillet, heat 1/2 of the olive oil over Medium heat.
Add 1/2 the diced/grated onions and saute until golden, approximately 3 minutes.
Add the minced garlic, red pepper flakes (if using) and 1/2 the coriander, cooking until fragrant.
Add the tomato sauce, vinegar, 1/2 the salt and 1/2 the black pepper.
Cover and bring to a light simmer, stirring occasionally.
In a medium skillet over Medium heat, add the remaining olive oil.
When the oil shimmers, add the ground beef (or ground beef/ground lamb mix) and cook until no longer pink, approximately 5 minutes.
Add the remaining diced/grated onions and cook until softened and light golden.
As the meat nears doneness, add the remaining garlic, coriander, salt and pepper, stirring to combine.
When fragrant, add the meat mixture to the tomato sauce, stirring to combine.
Continue simmering the sauce to meld the flavors.
Assemble the dish
Fluff the rice and lentils before plating.
Place the macaroni over the rice and lentils.
Spoon the sauce and meat mixture over the macaroni.
Sprinkle the fried onions over top.
Enjoy!
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