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Prep Time:45 minsTotal Time:45 minsServings:8Yield:12 cupsJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:8Yield:12 cups
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:8
Servings:
8
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsKoshari1tablespoonsunflower oil1 ⅓cupslong-grain brown rice, such as brown basmati2teaspoonsground cumin¾teaspoonsalt½teaspoonground pepper2 ⅔cupswater4ounceswhole-wheat spaghetti1(15 ounce) canno-salt-added brown lentils, rinsed1(15 ounce) canno-salt-added chickpeas, rinsedShatta2cupsdiced tomatoes½cupchopped onion2clovesgarlic, sliced1tablespoontomato paste1tablespoondistilled white vinegar6tablespoonsground cumin¾teaspoonsalt½teaspoonground pepper1 ⅓cupswater1tablespoonred-wine vinegar1teaspooncayenne pepperFried Onions1 ½cupssunflower oil1cupsliced white onion2tablespoonscornstarchPinch of saltDakka¾cupwater3tablespoonsdistilled white vinegar1teaspoonminced garlic½teaspoonground cumin½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Koshari
1tablespoonsunflower oil
1 ⅓cupslong-grain brown rice, such as brown basmati
2teaspoonsground cumin
¾teaspoonsalt
½teaspoonground pepper
2 ⅔cupswater
4ounceswhole-wheat spaghetti
1(15 ounce) canno-salt-added brown lentils, rinsed
1(15 ounce) canno-salt-added chickpeas, rinsed
Shatta
2cupsdiced tomatoes
½cupchopped onion
2clovesgarlic, sliced
1tablespoontomato paste
1tablespoondistilled white vinegar
6tablespoonsground cumin
1 ⅓cupswater
1tablespoonred-wine vinegar
1teaspooncayenne pepper
Fried Onions
1 ½cupssunflower oil
1cupsliced white onion
2tablespoonscornstarch
Pinch of salt
Dakka
¾cupwater
3tablespoonsdistilled white vinegar
1teaspoonminced garlic
½teaspoonground cumin
½teaspoonsalt
DirectionsTo prepare koshari: Heat 1 tablespoon oil in a large saucepan over medium heat. Add rice and cook, stirring, for 1 minute. Add 2 teaspoons cumin, 3/4 teaspoon salt and pepper. Cook, stirring, for 1 minute. Add 2 2/3 cups water and bring to a simmer over high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender, about 35 minutes. Remove from heat and let stand, covered, for 5 minutes.Meanwhile, prepare shatta: Combine tomatoes, chopped onion, sliced garlic, tomato paste, 1 tablespoon white vinegar, 6 tablespoons cumin, 3/4 teaspoon salt, pepper and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to maintain a lively simmer. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Remove from heat and stir in red-wine vinegar and cayenne.Bring a small saucepan of water to a boil. Break spaghetti into 1- to 2-inch pieces and cook until just tender, 8 to 10 minutes. Drain.To prepare fried onions: Heat oil in a large skillet to 350 degrees F. Toss sliced onion with cornstarch in a medium bowl. Add half of the onion to the oil and cook until golden, about 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Repeat with the remaining onion. Sprinkle with a pinch of salt.To prepare dakka: Combine water, white vinegar, minced garlic, cumin and salt in a blender; puree for 1 minute. Transfer to a bowl.Transfer the shatta (tomato mixture) to the blender and puree until smooth.Gently stir the spaghetti and lentils into the rice. Serve the koshari topped with chickpeas, the shatta, fried onions and dakka.Originally appeared: EatingWell Magazine, March 2020
Directions
To prepare koshari: Heat 1 tablespoon oil in a large saucepan over medium heat. Add rice and cook, stirring, for 1 minute. Add 2 teaspoons cumin, 3/4 teaspoon salt and pepper. Cook, stirring, for 1 minute. Add 2 2/3 cups water and bring to a simmer over high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender, about 35 minutes. Remove from heat and let stand, covered, for 5 minutes.Meanwhile, prepare shatta: Combine tomatoes, chopped onion, sliced garlic, tomato paste, 1 tablespoon white vinegar, 6 tablespoons cumin, 3/4 teaspoon salt, pepper and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to maintain a lively simmer. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Remove from heat and stir in red-wine vinegar and cayenne.Bring a small saucepan of water to a boil. Break spaghetti into 1- to 2-inch pieces and cook until just tender, 8 to 10 minutes. Drain.To prepare fried onions: Heat oil in a large skillet to 350 degrees F. Toss sliced onion with cornstarch in a medium bowl. Add half of the onion to the oil and cook until golden, about 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Repeat with the remaining onion. Sprinkle with a pinch of salt.To prepare dakka: Combine water, white vinegar, minced garlic, cumin and salt in a blender; puree for 1 minute. Transfer to a bowl.Transfer the shatta (tomato mixture) to the blender and puree until smooth.Gently stir the spaghetti and lentils into the rice. Serve the koshari topped with chickpeas, the shatta, fried onions and dakka.
To prepare koshari: Heat 1 tablespoon oil in a large saucepan over medium heat. Add rice and cook, stirring, for 1 minute. Add 2 teaspoons cumin, 3/4 teaspoon salt and pepper. Cook, stirring, for 1 minute. Add 2 2/3 cups water and bring to a simmer over high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender, about 35 minutes. Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, prepare shatta: Combine tomatoes, chopped onion, sliced garlic, tomato paste, 1 tablespoon white vinegar, 6 tablespoons cumin, 3/4 teaspoon salt, pepper and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to maintain a lively simmer. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Remove from heat and stir in red-wine vinegar and cayenne.
Bring a small saucepan of water to a boil. Break spaghetti into 1- to 2-inch pieces and cook until just tender, 8 to 10 minutes. Drain.
To prepare fried onions: Heat oil in a large skillet to 350 degrees F. Toss sliced onion with cornstarch in a medium bowl. Add half of the onion to the oil and cook until golden, about 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Repeat with the remaining onion. Sprinkle with a pinch of salt.
To prepare dakka: Combine water, white vinegar, minced garlic, cumin and salt in a blender; puree for 1 minute. Transfer to a bowl.
Transfer the shatta (tomato mixture) to the blender and puree until smooth.
Gently stir the spaghetti and lentils into the rice. Serve the koshari topped with chickpeas, the shatta, fried onions and dakka.
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)350Calories12gFat53gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
