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koshari.html
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<!DOCTYPE html>
<html lang="en" dir="ltr">
<head>
<meta charset="utf-8">
<title> Koshari recipe </title>
</head>
<body>
<h1> Koshari recipe</h1>
<img src="./img_sources/koshari.jpg" alt="Koshari">
<h2> Ingredients </h2>
<h3>Crispy onion topping</h3>
<ul>
<li>1 large onion, sliced into thin rings.</li>
<li>Salt.</li>
<li>⅓ cup all-purpose flour.</li>
<li>½ cup cooking oil.</li>
</ul>
<h3>Tomato sauce</h3>
<ul>
<li>Cooking oil.</li>
<li>1 small onion, grated.</li>
<li>4 garlic cloves, minced.</li>
<li>1 tsp ground coriander.</li>
<li>½ -1 teaspoon crushed red pepper flakes (optional).</li>
<li>1 can 28-oz tomato sauce.</li>
<li>Salt and pepper.</li>
<li>1-2 tablespoon distilled white vinegar.</li>
</ul>
<h3>Koshari</h3>
<ul>
<li>1 ½ cup brown lentils, picked over and well-rinsed.</li>
<li>1 ½ cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained.</li>
<li>½ tsp each salt and pepper.</li>
<li>½ tsp coriander.</li>
<li>2 cups elbow pasta.</li>
<li>Cooking oil.</li>
<li>Water.</li>
<li>1 15-oz can chickpeas, rinsed, drained and warmed.</li>
</ul>
<h2> Instructions</h2>
<h3>Make the crispy onion topping</h3>
<ol>
<li>Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.</li>
<li>In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).</li>
</ol>
<h3>Make the Tomato Sauce</h3>
<ol>
<li>In a saucepan, heat 1 tablespoon cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).</li>
<li>Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).</li>
<li>Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.</li>
</ol>
<h3>Make the Koshari</h3>
<ol>
<li>Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).</li>
<li>Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tablespoon cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 ½ inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.</li>
<li>Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.</li>
<li>Cover the chickpeas and warm in the microwave briefly before serving.</li>
</ol>
<h3>Put it All Together!</h3>
<ol>
<li>To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and ½ of the tomato sauce, then the chickpeas, and finally ½ of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.</li>
</ol>
</body>
</html>