EGYPT- Kushari

Wow! What a sensational match with Ronaldo scoring an amazing free kick to seal his hat-trick and clinch a draw against Spain- what a guy!

If you are feeling like a Spanish meal after that- you should check out my recommended Spanish Tortilla recipe from the 2014 World Cup Dinners here:

Spanish Tortilla

For today’s World Cup Dinner however, I head to the African nation of Egypt to celebrate the Pharaohs’ match with Uruguay which ended disappointingly for them with a late defeat.

Even thought their star man Mo Salah was missing due to injury, the Egyptians seemed to be the better team, though there was a sting in the tail when Gimenez scored a late winner for the South Americans.

This is the Egypt’s first appearance at the World Cup since Italia ’90, and to celebrate I made their national dish Koshari- a pretty crazy concoction consisting of Rice, Macaroni and Vermicelli topped with a spicy tomato sauce, chickpeas and crispy onions!

The immensely popular street-food dish has found some international recognition recently as the hyped-up Egyptian king of foods, making a grand entrance in the super popular London eatery Koshari Street.

I enjoyed the meal, though it is mega carb-y, so not one to have too late at night.

Enjoy!

Egypt-Koshari-001

Ingredients (Serves 4): 

  • 1 cup small macaroni
  • 1 cup broken up vermicelli (or spaghetti)
  • 1 cup medium grain rice, soaked (I used basmati).
  • 1 cup brown lentils (I used a micro pack of Puy Lentils)
  • 1000ml chicken stock

For the Sauce:

  • 1 tbsp oil
  • 1 can unseasoned tomato sauce.
  • 4 cloves garlic chopped
  • Spice blend ( ½ teaspoon of cumin, black pepper, coriander, clove, cardamom, paprika, cinnamon, nutmeg)
  • Salt to taste

For the Garnish:

  • Crispy onions
  • 1 Can Chickpeas (boiled)

Method:

Kusahri:

  • Boil the rice in the chicken stock, as per instructions on pack.
  • Boil the macaroni in salted water till cooked al dente.
  • Cook the vermicelli by adding boiled water for 2 minutes.
  • Microwave the brown lentils.
  • Once cooked, fry the rice and lentils in a pan with a tablespoon of oil.

Tomato Sauce:

  • Heat 1 tbsp cooking oil, add the garlic and spice blend, and cook briefly, being careful not to burn. 30-45 seconds should do it.
  • Add tomato sauce to the pan and cook for a further 15 minutes or so to thicken the sauce.
  • Stir in the juice of 2 lemons, and some salt to taste.

To serve:

  • Fluff the rice and lentils with a fork, then transfer to your serving platter.
  • Top with the vermicelli, and then the macaroni.
  • Top that with the tomato sauce.
  • Finally add the crispy onions and chickpeas.

Enjoy with a nice green salad and glass of mint tea!

Egypt-Koshari-002

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