Wednesday, May 07, 2008

Kosheri



300g green lentils
200g basmati rice
40g unsalted butter
50g vermicelli noodles, broken into 4cm pieces
400ml chicken stock or water
½ tsp grated nutmeg
1 ½ tsp ground cinnamon
1 ½ tsp salt
½ tsp black pepper
4tbsp olive oil
2 white onions, halved and thinly sliced

For the sauce
4tbsp olive oil
2 garlic cloves, crushed
2 hot red chilies, seeded and finely diced
8 ripe tomatoes, chopped (tinned are fine)
370ml water
4tbsp cider vinegar
3tsp salt
2tsp ground cumin
20g coriander leaves, chopped

Start with the sauce. Heat the olive oil in a saucepan, add the garlic and chillies and fry for 2 minutes. Add the chopped tomatoes, water, vinegar, salt and cumin. Bring to the boil, then reduce the heat and simmer for 20 min, until slightly thickened. Remove the sauce from the heat, stir in the coriander and then taste. See if you want to add any salt, pepper or extra coriander. Keep hot, or leave to cool; both ways will work with the hot kosheri. Just remember to adjust the seasoning again when cold.

To make the kosheri, place the lentils in a large sieve and wash them under a cold running tap. Transfer to a large saucepan, cover with plenty of cold water and bring to the boil. Reduce the heat and simmer for 25 min. The lentils should be tender, but far from mushy. Drain in a colander and leave to one side.
In a lagre bowl, cover the rice with cold water, wash and then drain well. Melt the butter in a large saucepan over a medium heat. Add the raw vermicelli, stir and continue frying and stirring until the vermicelli turns golden brown. Add the drained rice and mix well until it is coated in the butter. Now add the stock or water, nutmeg, cinnamon, salt and pepper Bring to the boil, cover and then reduce the heat to a minimum and simmer for 12 min. Turn off the heat, remove the lid, cover the pan with a clean tea towel and put the lid back on. Leave like that for about 5 min; this helps to make the rice light and fluffy.
Heat the olive oil in a large frying pan, add the onions and sauté over a medium heat for about 20 min, until dark brown. Transfer to kitchen paper to drain.

To serve, lightly break up the rice with a fork, and then add the lentils, and most of the onions, reserving a few for garnish. Taste for seasoning and adjust accordingly. Pile the rice high on a serving platter and top with the remaining onions. Serve hot, with the tomato sauce.


Hey,

Sorry I’ve been gone so long. I’ve still been cooking like mad, just took a quick break from the blogging. Since my year of a new recipe every day ended, I haven’t been making a point of making something new every day anymore, but I’d say I’m still averaging 4 or 5 new recipes a week. It’s just been so much fun, and I’ve been learning so much, there’s no way I can stop now.

This dish is an Egyptian dish from the book, Ottolenghi The Cookbook. This is a beautiful book, and the recipes are wonderful. It’s not a vegetarian book, by any stretch, but it has a stunning array of vegetable dishes.

This one sounds like It would be odd, but it’s total comfort food. Very healthy, very tasty.

I used brown rice and pasta instead of white, so I had to add a little more liquid during the cooking, and I also had to let it simmer for about twice as long, but it still came out beautifully.

The sauce was a little too spicy for the boys, but they just ate it without, and they cleaned their plates, they loved it.

It’s not quick and easy. There are many parts that have to be made separately, and then combined at the end, but it’s not that bad. I will make this again.

12 comments:

Knit One said...

This sounds good! A simple change to water or vegetable broth for the chicken broth is all I would need . A little tip for shortening the cooking time on brown rice to make it fit into a white rice recipe is to soak it for 30 minutes or more before cooking. It changes 45 minutes to 25 minutes. Glad to have you back!!

monica said...

I was literally eating my screen DROOLS!!! I tried your kosheri and it was yumm! I wanted to share this, whenever I make it now, I have this drink called purple with it. You must have heard about it since it's doing a lot of rounds in the celebrity circuit and is all over the news. Its tastes amazing, try it and let me know if you liked it or not. It is a health drink which is made up of 7 fruits juice and is high on antioxidants and you know about antioxidants right? it prevents premature ageing, what else do growing women want huh, LOL!! If you want more information to check whether what I am saying is right you can get it at www.drinkpurple.com . You can get it at GNC and drug stores.

Shru said...

Hi i'm new here..i add a little bit of shredded chicken and macaroni also along with the other ingredients.Before serving i sprinkle the fried onions and also crumbled pappads and top it off with the tomato sauce.I live in kuwait and this is how they do it here.

Cook Japan said...

we made Kosheri last night, was divine...then stumbled across your brilliant blog this morning. Its a fabulous dish. You can see photos our attempt at:

http://cook-japan.blogspot.com/

may said...

I made this for a dinner party too and it took ages but turned out great.

Viagra Online said...

This recipe is really new to me I've never seen it but looks so appetizing.

sildenafil said...

I disagree adding unsalted butter because I like food very salted, that's really good, I'd also add red chili peppers because because I like feeling my tongue totally burned.m10m

Bac Pham said...

Kosheri, also spelled Koshari, Kushari or Koshery, is usually a vegetarian dish that was originally popular with Coptic Christians who eat a meatless diet during Lent and other fasts. English Escortslivesex

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