Kosheri (also spelled kushari, kosheree, kosheree, kochary, kochari)
is an inexpensive, filling, and nutritious Egyptian fast-food dish:
In Egypt, kosheri is sold by street vendors and in specialized kosheri
restaurants that serve nothing but . . . kosheri (your choice of
small, medium, or large).
Kosheri is an Egyptian version of the Kichri (kitchree, khitcherie)
of India, which is always a combination of rice and lentils. Kichri
is also the ancestor of the British/Scottish kedgeree which was
a culinary byproduct of the British imperial Indian experience.
- one pound lentils (brown or black)
- one to two cups Rice
- one to two cups elbow macaroni (or similar pasta) (optional)
- one cup vegetable oil (evenly divided into two portions)
- one clove garlic, crushed (optional)
- one hot chile pepper, cleaned and chopped (optional)
- three or four ripe tomatoes, chopped ; or one large can crushed
- one-half cup water
- two tablespoons vinegar
- one onion, chopped or cut in rings
- salt (to taste)
Clean and rinse lentils. Place lentils in large pot. Cover with
cold water, such that the water level is one inch above the lentils.
Add salt if desired. Bring to a boil. Reduce heat. Cover and simmer,
stirring occasionally, until lentils are tender and water is almost
completely absorbed (approximately 30 minutes). Add additional water
While lentils are cooking: Cook rice in normal manner.
Prepare sauce while lentils and rice are cooking: Heat oil in large
skillet or frying pan. Sauté garlic and/or chile pepper for
a few minutes. Add tomatoes, water, vinegar, and salt. Cook on high
heat for a few minutes, then reduce heat and simmer.
While lentils and rice are cooking and sauce is simmering: Heat
remaining oil in another skillet. Sauté onion until it is
done to your liking (either lightly golden, or deeply browned and
crispy. When done, remove onion from skillet and drain on absorbent
paper or paper towels.
While lentils and rice are cooking, sauce is simmering, and onion
is sautéing: If macaroni is desired, bring a pot of water
to a boil and cook macaroni in the normal manner.
When everything is done: Assemble each serving of kosheri in a
soup bowl: alternate layers of lentils, rice, and macaroni, then
top it all with the fried onions and tomato sauce.
Closing comments: Try any of the following optional variations
Cook the lentils in vegetable stock instead of water.
Add a spoonful of cumin to the tomato sauce.
Add a layer of cooked garbanzo beans (chickpeas)
Assemble the dish in one large serving dish, instead of individual
Cook the lentils, rice, and macaroni together in one large pot,
adding them in order such that they are all done at the same time.
Serve with bottled hot chile pepper sauce.
Recipe obtained from http://www.congocookbook.com/c0198.html