Egyptian Koshari

• 분량: 6 servings
• 활동 시간: 20 minutes
• 총 시간: 1 hour 5 minutes

재료

2 large yellow onions (thinly sliced into rings)

3 tablespoons all-purpose flour

½ teaspoon kosher salt

4 tablespoons neutral oil (such as vegetable or canola)

1 cup green lentils (or brown lentils, rinsed)

2 tablespoons neutral oil (reserved onion oil — see Notes)

1 medium yellow onion (finely diced)

3 cloves garlic (minced)

1 teaspoon ground cumin

½ teaspoon ground coriander

1 cup Egyptian short-grain rice (Calrose, rinsed, can basmati, rinsed (see Notes)

2 cups vegetable stock

½ teaspoon kosher salt

¼ teaspoon black pepper

1 teaspoon kosher salt (for pasta water)

4 oz elbow macaroni (about 1 cup)

2 oz spaghetti (broken into 2-inch pieces, about a handful)

2 tablespoons neutral oil (such as vegetable or canola)

6 cloves garlic (minced)

2 tablespoons tomato paste

1 28-oz can crushed tomatoes

2 tablespoons red wine vinegar

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to heat preference)

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon coconut sugar (or granulated sugar)

4 medium ripe tomatoes (finely diced, about 2 cups)

4 cloves garlic (minced)

2 tablespoons red wine vinegar

1 medium lemon (juiced, 1 tablespoon)

½ teaspoon ground cumin

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

1 15-oz can chickpeas (drained and rinsed)

fresh flat-leaf parsley (roughly chopped)

방향

Start the lentils (they take longest)

Rinse the lentils and place them in a medium saucepan with 3 cups cold water. Bring to a boil over high heat, then reduce to a steady simmer.

Simmer uncovered for 15 minutes, until the lentils are just barely tender with some resistance, not fully cooked. They finish cooking with the rice.

Drain the lentils and set aside.

Fry the onions

While the lentils simmer, toss the sliced onions with the flour and salt in a large bowl until evenly coated.

Heat 4 tablespoons neutral oil in a large skillet over medium-high heat until shimmering.

Add the onions in a single layer, working in two batches to avoid crowding. Fry 8 to 10 minutes per batch, stirring occasionally, until deeply golden and crisp.

Transfer to a paper-towel-lined plate and season with a pinch of salt. Reserve the onion-infused oil in the pan for the rice.

Make the cooked tomato-vinegar sauce

Heat 2 tablespoons neutral oil in a medium saucepan over medium heat. Add the garlic and cook 1 minute, until fragrant but not browned.

Add the tomato paste and stir constantly for 1 minute, until it deepens in color.

Add the crushed tomatoes, red wine vinegar, cumin, coriander, smoked paprika, cayenne, salt, pepper, and sugar. Stir to combine and bring to a gentle boil.

Reduce the heat and simmer uncovered 15 to 20 minutes, stirring occasionally, until thickened and the raw tomato smell has cooked off.

Taste and adjust, more vinegar for brightness or cayenne for heat. Keep warm on low.

Make the lentil rice

Return the reserved onion oil to the same large pot over medium heat, adding a splash more oil if needed. Add the diced onion and cook 5 to 6 minutes, until soft and golden.

Stir in the garlic, cumin, and coriander and cook 1 minute, until fragrant.

Add the drained par-cooked lentils and the rinsed rice. Stir to coat everything in the spiced oil.

Pour in the vegetable stock, salt, and pepper. Bring to a boil, then reduce to low, cover tightly, and cook 15 minutes.

Remove from the heat and let rest, still covered, for 5 minutes. Fluff gently with a fork; the rice and lentils should be tender and nutty, not mushy.

Cook the pasta

While the rice rests, bring a medium pot of heavily salted water to a boil. Break the spaghetti into roughly 2-inch pieces and add it with the elbow macaroni.

Cook 1 minute less than package directions, until just al dente, since the pasta sits in warm sauce. Drain and toss with a drizzle of oil to prevent sticking.

Make the fresh da'ah sauce

Combine the diced tomatoes, garlic, red wine vinegar, lemon juice, cumin, salt, and cayenne in a bowl.

Stir and let sit at least 5 minutes for the flavors to come together. Taste and adjust; it should be bright, tangy, and a little spicy.

Assemble

Warm the chickpeas in a small pan with a pinch of cumin and salt, just enough to take the chill off.

Build each bowl with a layer of lentil rice, then pasta, then a ladle of the cooked tomato sauce.

Spoon the fresh da'ah sauce alongside or on top, then finish with crispy onions, chickpeas, and a scatter of parsley. Serve immediately with both sauces on the table.

영양 정보

• 칼로리: 745 kcal
• 지방 전체: 22 g
• 포화 지방: 2 g
• 불포화 지방: 20 g
• 트랜스 지방: 0.1 g
• 나트륨: 1907 mg
• 탄수화물 전체: 114 g
• 식이섬유: 23 g
• 총 당류: 17 g
• 단백질: 25 g