Egyptian casserole

Kosahari is a national dish of Egypt – a healthy and delicious vegetarian meal for every occasion.

200 grams of long grain rice
150 grams of pasta
250 dl of tomato sauce
180 grams of brown lentils
200 grams of chickpeas
2 large onions
3-4 cloves of garlic
1 teaspoon of sweet paprika
1 teaspoon of cumin
vegetable oil
salt and black pepper

In separate pots boil the rice and pasta (al dente) and lentils and chickpeas. Then chop the garlic and fry it in a little oil in a pan. Add vinegar, salt and pepper (if desired). When the garlic starts to change color, pour the tomato sauce in the pan, add paprika and cumin. Stir the sauce on high until it boils.

Chop the onions on larger chunks and fry it on a little vegetable oil in a separate pan. Do this until you get a brown color. Remove the onions to the side, and add cooked macaroni to the pan and stir briefly.

Serve the dish in layers, in a traditional Egyptian way: put rice and lentils on the bottom of the plate, cover it with macaroni and sauce, add the chickpeas, and finally put a layer of caramelized onions.

Bil hana wish shifa!

Translation: Vanja Grgec

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