KOSHARY | The Ultimate Vegan Street Food - ‏الكشري المصري الأصلي ‏أحلى من كشري المحلات

⬇️ Check Recipe below ⬇️

The ultimate Egyptian street food which is naturally vegan.

This is the Koshary episode from our Koshary & Orecchiette mini-series.

This is our first video following our channel trailer so we hope you like it but please leave us comments and suggestions. We want to know how you think we can improve and deliver better content.

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How to make Koshary at home: 6 Servings

Onions
2 Big Yellow Onions (finely sliced)
Vegetable Oil

We start off by peeling two medium to large yellow onions, then slice them up thinly. Not too thin to burn easily and not too thick, so they wouldn’t be soft in the middle.

Pour enough sunflower oil in a big frying pan then add the sliced onions, make sure the oil is not hot yet otherwise the onions will burn faster.

Keep the heat low all the time so the onion loses all its juices and becomes crispy inside and out.

Remember not to throw this frying oil away as it has all the aroma and fragrance of the onions and we will use it to make the rice, chickpeas and tomato sauce

Lentils
1 cup black or green lentils

In a deep saucepan, put some water and bring it to a boil.
Then add the lentils, put the lid on and leave to cook for 10 to 15 minutes or until cooked thoroughly but not too soft.

Rice
2 cups Egyptian Rice (short grain rice or pudding rice)
2 ½ cups Boiling Water
1 Tbsp Cumin Powder
4 Tbsps of the Frying Oil
Salt

In a big pot, add the cooked lentils then, the rice, 2 cups and a half of boiling water, 4 Tbsps of the frying oil, 1 Tbsp of cumin powder and salt to taste. Stir the rice to mix everything together then leave to boil on high heat for about 30 seconds then lower the heat and simmer for 30 minutes.

Pasta
1 cup Macaroni Pasta (or mixture of any shape)

Boil the pasta in a saucepan for about 8 to 10 minutes, drain it and you can drizzle some oil on top to stop it from sticking together

Chickpeas
1 Tbsp of the Frying Oil
1 Can of Chickpeas
½ tsp Garlic Powder
½ tsp Cumin Powder

Sizzle the chickpeas in some oil (1 tbsp of this same frying oil) adding ½ tsp of garlic powder and ½ tsp of ground cumin.

Tomato sauce & vinaigrette
3 Tbsps of the frying oil
3 Big Cloves of Garlic (finely chopped)
⅓ cup White Sugar Cane Vinegar
2 tsp Cumin Powder
1 tsp Ground Dried Coriander
Table Salt and Black Pepper (to taste)
Chili flakes (as desired)
½ Lemon Juice
¼ cup of water
400 g Chopped Tomatoes Salsa
2 Tbsp of Tomato Puree

In a skillet over medium heat, put 2 Tbsp of oil and quickly stir in the garlic for a few seconds, then add the vinegar, 2 tsps of cumin powder, 1 tsp of ground coriander, salt, pepper and some chili flakes as desired.

Take half of this mixture and put it in a little bowl aside. In the skillet add the canned chopped tomatoes or tomato juice along with tomato paste and some extra salt to taste.

Leave it to simmer for a few minutes and you can always add boiling water to the sauce to adjust the consistency to your taste.

Take that half of the vinaigrette mixture we put in a little bowl, add a squeeze of lemon and a ¼ cup of water. Season with some salt to your taste.

Hope you enjoy this dish & welcome to Culture Whisk...

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Director, Authors, Hosts & Camera :
Sara and Stefano

Editors:
Ahmed Shawky
Sara & Stefano

Culture Whisk Logo by:
Fareeda Shawky

Special thanks to Mohammed Abaza for shooting the Koshary video in Egypt

#كشرى #vegan #Egypt