Koshari
Cairo's carb cathedral: rice, lentils, pasta and chickpeas layered together under spicy tomato sauce, garlic vinegar and a rain of crisp onions. Ingredients: brown lentils, rice, macaroni, spaghetti, chickpeas, onions, oil, tomato sauce, garlic, cumin, vinegar, chile (shatta).
What it is
Cairo's carb cathedral: rice, lentils, pasta and chickpeas layered together under spicy tomato sauce, garlic vinegar and a rain of crisp onions. Ingredients: brown lentils, rice, macaroni, spaghetti, chickpeas, onions, oil, tomato sauce, garlic, cumin, vinegar, chile (shatta). Recipe: 1) Fry onions in plenty of oil until mahogany; keep the oil — it flavours everything. 2) Cook lentils, then rice in the lentil water; boil pastas; warm chickpeas. 3) Make a garlicky tomato sauce and a cumin-vinegar dakka. 4) Layer rice, lentils, pastas and chickpeas; sauce over; crown with onions. Serve: with extra shatta hot sauce, eaten at stainless-steel counters across Cairo. Flavor: chewy, crispy, tangy, spiced — textures in chorus. History: born in 19th-century Cairo from Egyptian, Levantine and Italian pantry threads; it is the city's democratic dish, eaten by everyone, everywhere, all day. See also: Ful Medames, Mahshi.
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Related topics
World Cuisines
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