Koshari

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 2 hours 30 minutes

食材

For the Fried Shallots and Shallot-Infused Oil :

1 cup (237ml) neutral frying oil, such as canola10 medium shallots (14 ounces; 397g), thinly slicedKosher salt

For the Salsa (Mild Tomato Sauce):

2 tablespoons (30ml) shallot-infused oil (recipe above)

2 medium cloves garlic, minced (about 1 tablespoon)

2 tablespoons (30ml) distilled white vinegar

1 cup (240ml) tomato passata

1 tablespoon (15ml) tomato paste

1 teaspoon granulated sugar

1 teaspoon ground cumin

1 teaspoon ground coriander

Kosher salt and freshly ground black pepper, to taste

For the Da’ah (Garlic-Vinegar Sauce):

2 tablespoons (30ml) onion-infused oil

6 medium cloves garlic (30g), minced

1/2 cup (120ml) distilled white vinegar

1/2 cup (120ml) room temperature water, plus more as needed1 tablespoon ground cumin1 tablespoon (15ml) freshly squeezed lime juice

Kosher salt and freshly ground black pepper to taste

For the Shatta (Chile-Garlic Sauce)

1 tablespoon (15ml) onion-infused oil (recipe above)

1 tablespoon red pepper flakes

3 medium cloves garlic (15g), minced

2 tablespoons (30ml) tomato paste

1/4 cup (60ml) mild Tomato Sauce (recipe above)

1/4 teaspoon ground cumin

Kosher salt and freshly ground black pepper to taste

For the Koshari:

1/2 cup (1200ml) onion-infused oil (recipe above)

1/2 cup white basmati rice (about 3 ounces; 90g), soaked in cold water for 30 minutes then thoroughly rinsed and drained

1/2 cup Italian vermicelli pasta (about 2 1/4 ounces; 65g)

1/2 cup black lentils, such as beluga (3 1/2 ounces; 100g), soaked in hot water for 1 hour

1/2 cup elbow pasta (about 2 3/4 ounces; 75g)

2 teaspoons ground cumin

2 teaspoons ground coriander

Kosher salt and freshly ground black pepper to taste

To Garnish:

One 15.5-ounce (439g) can chickpeas, drained and rinsed1/4 cup da’ah (recipe above)1/2 cup salsa (recipe above)1/2 cup fried onions (recipe above)Shatta (recipe above)

步驟

For the Fried Shallots and Shallot-Infused Oil: In a 10-inch skillet, combine oil and shallots over medium heat, and cook, stirring often, until shallots are golden brown and crisp, 20 to 30 minutes.

Strain through a fine-mesh strainer into a heatproof bowl. Transfer shallots to a paper-towel lined plate to drain and season with salt. Set shallot-infused oil aside to cool. Store the fried shallots in an airtight container until you are ready to use. Store the shallot-infused oil in a clean jar once cooled.

For the Salsa : In a medium saucepan, heat 2 tablespoons of shallot-infused oil over medium-low heat until shimmering. Add garlic and cook, stirring constantly, until garlic is fragrant and golden brown, 1 to 2 minutes. Whisk in vinegar, tomato passata, sugar, cumin, and coriander. Adjust heat to low and simmer until slightly thickened, about 10 minutes. (The sauce should have the consistency of a marinara; if it becomes too thick, loosen the sauce with additional water as needed.) Remove from heat and set aside uncovered; remove 1/4 cup salsa and set aside for shatta.

For the Da’ah: In a small saucepan, heat 2 tablespoons shallot-infused oil over medium-low heat until shimmering. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Whisk in vinegar, water, lime juice, and cumin. Season with salt to taste. (If sauce is too acidic, add one or two tablespoons of water.) Remove from heat and set aside. Wipe saucepan clean to prepare the shatta.

For the Shatta: In the now-clean small saucepan, heat 1 tablespoon shallot-infused oil over medium-low heat until shimmering. Add red pepper flakes, stirring constantly until fragrant, 30 seconds to 1 minute. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato paste until well combined, followed by 1/4 cup salsa (prepared in step 3) and ground cumin. Simmer on low heat until slightly thickened, 2 minutes. Remove from heat and season with salt to taste. Set aside. (See notes.)

For the Koshari: In a small saucepan or kettle, bring 2 cups (240ml) of water to a boil, set aside. In a 6-quart heavy-bottom pot, heat 1/4 cup shallot oil over medium-low heat until shimmering. Add vermicelli, stirring to coat in oil until they are a deep amber color, about 4 minutes. Add rice and elbow pasta to vermicelli and stir until evenly coated in the oil, 1 to 2 minutes. Stir in the black lentils. Pour in the 2 cups of freshly boiled water; there should be just enough to cover the ingredients. Add cumin, coriander, 1/2 teaspoon salt, and pepper, and bring to a boil over high heat, cooking until all the water has been absorbed, about 5 minutes. Reduce heat to medium, cover with lid, and cook until rice and lentils are tender, about 3 minutes. Let rest off heat for 1 minute, then uncover the pot and, using a fork, fluff rice and season with salt to taste.

To Assemble: Transfer koshari to a large serving dish. Drizzle koshari with da’ah and remaining salsa, top with chickpeas, and garnish with the prepared fried shallots. Serve warm with remaining sauce and shatta on the side.