Koshari – Egypt’s National Dish is a Vegan One Pot Dish that has cost effective simple ingredients but is oh so flavorful, topped with caramelized onions.
This national dish of Egypt was very new to me. I had never heard about it, until I started doing research for International national dishes. In addition to being Egypt’s national dish, it is also a very popular street food. It is a flavorful, #vegan one pot meal.
This dish is so delicious but made with basic cost efficient ingredients. Who knew something this good can cost so little to make? There’s only one specialty ingredient in this dish – Baharat. Baharat is a spice blend used in the Middle East and North Africa. If you can’t locate Baharat, you can also substitute with Ras el Hanout.
I have recently started doing weekly Facebook LIVE cooking tutorials. If you are not following me on Facebook, do so here so you can get the notifications. I have mostly been doing simple recipes that are more assembly than cooking. This recipe involved a lot more electricity. With two electric skillets, two computers going,, my photography lights and a fan, my fuse got tripped. In trying to get everything back, my modem got turned off and it takes forever for it to reconnect. It was a comedy of errors. Even after resetting everything, my power strip wouldn’t work again.
Then the software that I use to do my Facebook LIVE was looking like a black screen. If something could go wrong, it was going to happen that day. However, I had promoted the fact that I was going online with that recipe, so I had to do something right – so I went on Facebook as soon as I could and did a quick video showing the prep and letting everyone know what happened and I would do an edited video instead. Having only done Tasty style videos before, this was brand new for me. Despite never doing it before, I set up my ipad propped against some books and did a cooking video. Sometimes what may seem horrible turns out to be something good. I have been wanting to start doing full on cooking videos, essentially producing a You Tube cooking show, but I have been procrastinating getting that started . Fear? Learning Curve? A little of both? Whatever the reason, this pushed me to take the plunge!
To other content creators, this is my lesson of the day – Adapt to the situation and it may just push you to develop a new marketable skill. Don’t be afraid of trying something new! So this video isn’t super slick and professional but for an ad hoc cooking video, it’s not bad and now I’ve gotten over the fear, I can prepare for this style of videos once I adjust my equipment better next time around. I’ll only get better as I develop the skill of producing and editing these cooking videos.
Regardless, you still get the most important thing – how to make Kposhari – Egypt’s National Dish Check out the video and I would LOVE it if you would subscribe to my You Tube Channel!
At least I got some new photos of the dish after the ordeal!
IN THE MAKING
Koshari – Egypt’s National Dish
- 1 cup green lentils
- 2 crushed garlic cloves
- 1 bay leaf
- 1 teaspoon cumin
- 2 cups macaroni
- 1 cup rice
- 1 15.5 oz. can chickpeas drained and rinsed
- Salt to taste
- Sauce Ingredients:
- 2 tablespoons oil
- 1 onion chopped
- 2 cloves garlic finely chopped
- 1 28 oz. can crushed tomatoes
- 3 1/2 teaspoons Baharat Middle Eastern/North African spice blend
- 2 tablespoon red wine vinegar
- 1 teaspoon crushed red pepper
- salt to taste
- Caramelized Onions Topping Ingredients:
- 4 tablespoons oil
- 2 large onions thinly sliced
- To make the sauce, heat oil. Add onion and garlic. Cook until softened.
- Add tomatoes, Baharat, vinegar, chile and salt. Bring to a boil. Reduce to a simmer and cook for 10 minutes until thickend. (if using fresh tomatoes, simmer for 20 minutes)
- While the sauce is simmering, cook all the other ingredients.
- Cook macaroni according to package instructions, until al dente.
- Combine lentils with 3 cups water, garlic, cumin and bay leaf in a saucepan. Bring to a boil and simmer until lentils are tender. Strain and discard garlic and bay leaf. Add salt to taste and toss to combine.
- In a saucepan, bring 2 cups of water to a boil. Add rice and salt. Cover and reduce to a simmer. Cook until rice has absorbed all of the liquid and is tender, about 15 minutes.
- In a large bowl, combine rice, lentils, macaroni and chickpeas. Toss to combine. Taste and add salt, if necessary. Cover to keep warm until ready to serve.
- To make the topping, heat oil.
- Add onions and fry on low heat until the onions are golden brown, about 10 minutes.
…linking to MLLA hosted by Lisa