What's he doing here?

[LivinginLuxor]

Some might find it surprising to see me posting in this small corner of Luxor4U, but I feel I have to spread the word of the Guardian to the darkest corners of the world!

Yes, today in the Guardian G2 section there is a recipe for that rather odd tasting, but very cheap, Egyptian dish Koshari, which I've cut and pasted below. It has an accompanying article about it, which I found interesting.

http://www.guardian.co.uk/lifeandstyle/ ... if-koshari

Ahdaf Soueif's traditional koshari

Serves four hungry people

2 cups pasta (macaroni and broken-up spaghetti)

1 cup Egyptian rice, washed

1 handful vermicelli, crushed

1 cup brown lentils, washed

2 medium onions

2 tomatoes, juiced

Tomato concentrate

4 cloves garlic

3 limes (or small lemons)

Corn (or sunflower) oil

Salt

Pepper

Cumin

Chilli (optional)

Chicken stock (optional)

Method

• Boil the pasta in salted water till cooked (10 minutes).

• Bring the lentils to the boil in water then simmer (20 minutes), taking care not to over-cook.

• Fry the rice and vermicelli briefly in a tablespoon of corn oil then add one cup of water. Bring to the boil and season with a little salt. When the water recedes so that it is just a film on the surface, put on the lowest possible heat and cook undisturbed for 20 minutes.

For the sauce

• Put the juiced tomatoes into a saucepan.

• Heat some corn oil in a frying pan. Dice one onion finely and fry till golden.

• Pour the mixture into the juiced tomatoes. (You could now add the chicken stock cube to the mixture if desired.)

• Add one teaspoon of pepper and one teaspoon of salt. (If you like your food hot, this is the moment to add chilli to taste.)

• When the sauce has reduced nicely, add half a small carton of tomato concentrate and one and a half cups of water and simmer.

For the tangy sauce - the "takhdi'ah"

• Peel and crush four cloves of garlic.

• Mix with the juice of the limes (or lemons).

• Season with salt and one heaped teaspoon of cumin.

• Add spoonfuls from the red sauce into the mixture. Start tasting after 12 spoonfuls. When you like the taste, stop. Add a drop of oil to give it a shine.

For the garnish

• Slice one onion into fine crescents and fry it dry in a frying pan for about five minutes (this is to get rid of the water in the onion). · Add three tablespoons of corn oil and fry till dark brown. (You may, of course, heat the oil in another frying-pan and add the dried onion to it but it's not necessary.)

• Drain the onion of any excess oil and spread on some kitchen paper.

To serve

• Serve on a flat plate or in bowls. Put one layer of pasta, followed by a layer of rice, followed by a layer of lentils. Each layer is slightly smaller than the one below so you have a domed effect. Spoon over the tomato sauce, then add some takhdi'ah in the middle. Add the fried onions.

• Serve with a green salad (preferably dark green, like rocket, spinach, or watercress) and fresh (non-acidic) juice or water. Follow with a glass of fresh mint tea.

[Semsema]

I am going to stop being lazy and make this. I love Koshari but it always seems such a fiddle. All those different pans and methods.

Will let you know how I get on.

[Mimimay]

OMG Now I know what we're having for dinner
It is a bit messy to make Semsema (many pans ) but it's woth it isn't it
Mind you, like I've said on here before it JUST doesn't taste the same when eaten in England

[redsaffy]

LOL you not wrong but sounds like a good idea for dinner! :)

[Goddess]

That's what I had for my dinner last night ...... but out of a plastic pot! Far superior!

[Mimimay]

That's what I had for my dinner last night ...... but out of a plastic pot! Far superior!

Not half !

[Semsema]

There is an old guy who works in our company, his family is in Cairo so he does all his own cooking here in Hurghada.

He makes the best Koshari I have ever tasted. I told him I was going to try and make it and he said he would bring me some. Lo and behold I have been presented with a pot today.

What you say Minimay is quite right, nothing ever tastes quite as good when not eaten in Egypt.

I made Felafel one year after my vacation and they tasted nothing like the delicious ones I had at the Etap.