What's he doing here?
Posted: Tue Mar 03, 2009 7:11 am
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.
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.
) but it's woth it isn't it 
