How to make koshari

 

today I'm showing a pilaf which is Egyptian and it's called koshari let's begin while koshari is quite a celebratory paella from an Egyptian dining table and it requires a lot of three preparations of course one of those is a spice mix then you have masoor which is cooked and ready you have onions which are fried and ready you have chickpeas which are boiled and ready and with that you also have passed the macaroni which is cooked and ready coming back to the spice mix well it's a mixture of cumin along with this red chili powder while the detailed recipe of course is in the description box below to this we're going to add in sweet paprika for that nice and sweet flavor coriander powder which is untoasted to this I'm going to add in a wonderful sweet spice and that is nutmeg and in my personal opinion please created always and always fresh and finally to this some freshly cracked black pepper mix all of this well and a koshari spice mix is done and ready let's next move on to making the sauce and this one is an onion and tomato sauce for this let's move on and to this we're going to add in extra virgin olive oil while the oil is just kind of beginning to heat up let's add in a stick of cinnamon along with this bay leaves and some cloves of garlic which I am creating after the garlic the next and the immediate thing that goes in is red onions roughly chopped cook this till they're kind of translucent and what will help that reach the stage is just a touch of salt mix as well and wait for the onions to turn translucent [Music] to this let's add in fresh tomato puree and this because it's fresh of course changes the entire dynamics of the sauce stir this well and while you're stirring this we also need to add in two tablespoons of the spice mix well this gets reserved and this will go in the rice when we make it but for now let's concentrate on this allow this to cook for 7 to 8 minutes on medium to low flame and with that we have the tomato sauce which is done already let's move on to cooking the rice as well for this of course need a stockpot to which I'm going to add in 2 cups of water 2 cups of course because I'm going to use one cup of washed basmati rice well I'm cooking rice by absorption method and that's the only way this rice is different from how we would otherwise make it for a Brioni solve this well and into this we're going to add in the remaining spice mix once the water is spiced and salted well to this I'm going to add in basmati rice which is of course washed three times and this has been soaking in cold water for 20 minutes allow this also to come on roll boil and once that happens we'll cover this and cook it under them for at least 4 minutes the tomato sauce has beautifully dried up of course the flame and if you come closely and watch the rice the water in the rice rather has also kind of dried at the surface at this point in time we cover this well lower the flame and cook this on dum perform this with this the rice for koshari is done in ready of course the flame and I'm going to quickly swirl in some extra virgin olive oil for some fantastic flavor just open this up lightly of course without breaking the grains of rice and this now straight goes on the serving platter but the first layer is of rice when I say layer well that's a sign for you that this is a pilaf which is an assemble tubalove the next is to add in boiled macaroni again spread this nicely and evenly I'm going to top this up with the tomato sauce you just need to discard the cinnamon stick and the bay leaf the next is stopping this up with masseur which is of course sprouted and boiled followed with chickpeas and finally fried onions well doesn't this look fantastic well in my opinion top-notch make this fire family and friends and have a blast this festive season