Gluten-free Egyptian Koshari

Name: Gluten-free Egyptian Koshari
Cuisine: South African
Ingredients: 1 large Onion, sliced; 2,5 ml Kosher Salt; 60 ml Gluten-free Flour; 200 ml Sunflower Oil; 15 ml Olive Oil; 1 Onion, grated; 10 ml crushed Garlic and Ginger; 2,5 ml ground Coriander; 1 ml crushed Chili flakes; 400 g Tomato Puree; 5 ml Kosher Salt; 2,5 ml course Black Pepper; 15 ml White Wine Vinegar; 180 ml Lentils, browns or mixed; 2000 ml boiling Water; 180 ml par-boiled Rice; 30 ml Olive Oil; 1 ml Salt; 1 ml ground Black Pepper; 1 ml ground Coriander; 750 ml boiling Water; 500 ml maize Macaroni; 1500 ml boiling Water; 400 g Chickpeas, drained and rinsed

Sean Strydom @Sean_Strydom

Port Elizabeth

Gluten-free Egyptian Koshari

Sean Strydom @Sean_Strydom

Saved

Ingredients

Crispy Onion
1large Onion, sliced
2,5 mlKosher Salt
60 mlGluten-free Flour
200 mlSunflower Oil
Tomato Sauce
15 mlOlive Oil
1Onion, grated
10 mlcrushed Garlic and Ginger
2,5 mlground Coriander
1 mlcrushed Chili flakes
400 gTomato Puree
5 mlKosher Salt
2,5 mlcourse Black Pepper
15 mlWhite Wine Vinegar
Koshary
180 mlLentils, browns or mixed
2000 mlboiling Water
180 mlpar-boiled Rice
30 mlOlive Oil
1 mlSalt
1 mlground Black Pepper
1 mlground Coriander
750 mlboiling Water
500 mlmaize Macaroni
1500 mlboiling Water
400 gChickpeas, drained and rinsed

Saved

Steps

1

Crispy Onion 1
Sprinkle sliced Onion with Salt and toss in Flour.
2

Crispy Onion 2
Heat Oil over medium-high heat. Shake off extra Flour and cook Onion rings, stirring often, for 20 minutes until Onions are golden and crispy, but not burned.
3

Tomato Sauce 1
Heat Oil over medium-high heat. Add Onion and cook till translucent, add Garlic and Ginger with Coriander and Chili flakes. Sauté for upto 4 minutes.
4

Tomato Sauce 2
Add Tomato Puree, Salt and Pepper and stir to combine. Bring to a simmer and cook for 15 minutes.
5

Tomato Sauce 3
Stir in Vinegar and turn heat to low. Keep warm till ready to serve.
6

Koshary 1
Add Lentils to boiling Water in a casserole over high heat. Once boiling, reduce heat to medium and boil for 15 minutes.
7

Koshary 2
Drain Lentils and return to casserole, add Rice, Oil, Salt, Pepper and Coriander. Return to stove top. Cook for 3 minutes, stirring regularly.
8

Koshary 3
Add Water and bring to a boil. Reduce heat and simmer covered till water is absorbed.
9

Koshary 4
Cook Macaroni in boiling Water in separate casserole till al dente. Rinse and set aside till ready to serve.
10

Serve
Fluff the Lentils and Rice and transfer to serving bowl. Add 1/3 of Tomato Sauce on top of the Lentils and Rice.
Add the Macaroni and top with the remaining Tomato Sauce.
Add the Chickpeas and finally top with the Crispy Onions.