This Egyptian Koshari Salad is amazing!
One of our favorite Egyptian meals is Koshari, it’s traditionally made with lentils, rice, chickpeas, and pasta (what’s not to love!) We brightened it up and turned it into a salad, and yes, it’s fantastic! It’s plant based, loaded with a lot of plant based protein!
Greek Red Lentil Soup Recipe from The Mediterranean Dish
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible!
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???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest)
???? 1 large onion, chopped
???? 3 garlic cloves, minced
???? 2 carrots, chopped
???? 3 tsp dry oregano
???? 1 1/2 tsp cumin
???? 1 tsp rosemary
???? 1/2 tsp red pepper flakes
???? 2 dry bay leaves
???? 1 cup crushed tomatoes (from a can)
???? 7 cups low-sodium vegetable broth
???? 2 cups red lentils, rinsed and drained
???? Kosher salt
???? Zest of 1 lemon
???? Juice of 2 lemons
???? Fresh parsley for garnish
???? Crumbled feta cheese to serve, optional
This Lentil Soup Is ADDICTIVE
Lentil Fatteh is the best possible way to serve lentil soup. It combines a layer of crispy pitta bread with a rich and creamy lentil soup, that is topped with a tangy garlic and vinegar seasoning. The result is one of the most satisfying meals you can eat in winter
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0:00 Intro
0:56 Making the toasted bread
1:39 Lentil soup recipe
4:08 Assembly
4:31 Taste Test & Review
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Article on Fattah:
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Makes about 3-4 servings:
Toasted pitta:
4 Pitta breads
1-2 Tbsp olive oil
1/4 Tsp Salt
1/8 Tsp Black pepper
Lentil Soup:
250g Split red lentils
150g Carrots
1 Medium Onion
1 Tomato
4 cloves of garlic
2.5 tsp salt
1 tsp cumin
1/2 tsp black pepper
1/2 tsp Aleppo pepper
Tasha (garlic and vinegar sauce): (make this twice, once minced, once slices)
1-2 Tbsp butter or oil
4 Cloves Garlic
1/3 Cup White Vinegar
2 Tbsp Butter
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Directions:
To make the toasted pitta:
1- Slice your pitta into squares about 2cm X 2cm and place on an oven tray
2- Add the olive oil, salt and pepper. Mix well then spread out into a single layer
3- Back at 160c for around 15 minutes until crispy and dried out
To make the lentil soup:
1- Wash your lentils thoroughly until bright orange in colour
2- Roughly chop your vegetables, then add to the pot with the lentils, and 1.25l of vegetable stock
3- Bring to a boil, then remove the tomatoes and peel their skin. Turn the heat to medium and cover with a lid
4- Cook for 30-40 minutes until the carrots are cooked through, then blend until smooth
5- Add the salt, pepper, and spices, and simmer until it reaches a lightly thick texture
6- Make the Tasha by melting the butter, then adding the garlic and frying for about 30 seconds. Add the vinegar and bring to a boil then pour into the soup
7- You can serve it as soup immediately
To make the Lentil Fatteh:
1- Plate a pile of toasted bread in a plate or bowl
2- Add some garlic vinegar tasha onto the bread, then ladle over the lentil soup
3- Add more tasha on top
4- Garnish with parsley and nigella seeds
5- Serve immediately
The BEST Koshari in the world - Egyptian Vegan Street Food
Koshari is Egyptian Vegan Street Food and the National Dish of Egypt. I'm going to show you how to make the best koshari in the world. Better than you'd find it on any street corner in Cairo.
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00:00 Intro
01:26 Cooking cumin chickpeas
03:10 Preparing spiced lentils
04:20 Making the Tomato Sauce
05:42 Making the Spicy sauce
06:40 Making Dakkah, Garlic Vinegar sauce
07:22 Perfect crispy onions
09:58 Cooking the rice and pasta
13:12 Combining the Koshari base
14:02 Plating the Koshari
15:25 Taste test and outro
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Ingredients:
1200g (42 oz) Chopped tomatoes
250g (8.5 oz) Brown Lentils
250g (9 oz) Ditalini Pasta
225g (8 oz) Dried ChickPeas
175g (6 oz) Medium Grain Rice
175g (6 oz) Vermicelli
8 Onions
2 Heads of Garlic
1 Tomato
1 Lemon
10 Tbsp White Vinegar
6 1/2 Tsp Salt
6 tsp Ground Cumin
1 1/2 Tsp Black Pepper
1 Tsp Cayenne Pepper
1 Tsp Ground Coriander
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Directions:
To make the chickpeas
1. Soak your dried chickpeas overnight in a large amount of water
2. The next day drain your chickpeas and in a large pot boil a large amount of water and add the soaked chickpeas
3. Add a plum tomato, an onion sliced in half and 2 cloves of garlic to the pot
4. Add 1 Tsp Cumin, 1 Tsp Salt and 1/2 Tsp Cayenne to the pot and leave to boil for 1-2 hours
To make the Lentils
1. Add 2 litres or quarts of water to a pot and boil
2. Add 1 Tsp Salt and 1 Tsp Cumin to the water as well as your lentils
3. Boil for 30-60 minutes until cooked through but not mushy (aldente)
4. Strain the lentils using a colander, and keep any lentil water for later
To make the Tomato sauce
1. Add 4 Tbsp of Oil to a sauce pan on medium high heat
2. Mince 10 garlic cloves and fry in the pot for a few minutes until fragrant and bubbly
3. Before the garlic browns add 4 Tbsp of White vinegar and deglaze the pot
4. Add 800g of Crushed Tomatoes or Tomato Passata
5. Season with 1 Tsp salt and 1/4 Tsp Pepper
6. Allow to simmer for 20-30 minutes until thickened
To make the Spicy Tomato sauce
1. Slice a green chilli into thin circles
2. Add 4 Tbsp of Oil to a sauce pan on medium high heat
3. Mince 5 Garlic cloves and fry in the pot with the chillis for a few minutes until fragrant
4. Add 2 Tbsp of white vinegar and deglaze the pot
5. Add 400g of chopped tomatoes and simmer for 20 minutes until thick and chunky
To make the Dakkah, Garlic Vinegar sauce
1. Mince 7 garlic cloves and add to a jug
2. Add 1/3C White Vinegar, 1/3C water and 1/4C Lemon juice
3. Add 2 Tsp Cumin, 1 Tsp Coriander, 1/2 Tsp Cayenne pepper and 1/2 Tsp salt and mix to combine
To make the crispy onions
1. Slice your onions into thin strips against the grain of the onion
2. Place in a large bowl and add 2 Tsp Cumin, 1 Tsp Black pepper and 2 Tsp salt
3. Mix thoroughly until all the onion strips have been separated from each other and let sit for 30-60 minutes
4. Add frying oil to a large pot about 1.5cm or 1/2in deep, when hot add the onion in batches
5. Fry for 8-12 minutes per batch until Golden in colour, remove and place on a paper towel lined tray, they will continue to darken after removing.
6. After a few minutes on the tray, move to a second tray with clean paper towels so they do not reabsorb any oil
7. Fry all the onions except a handful
To make the koshari base
1. Wash your rice till the water runs clear and allow to dry for at least one hour
2. Remove all of the oil from the pot you fried the onions in, except 1/4C
3. Fry the handful of onions that you kept aside till lightly browned
4. Add in the vermicelli and fry on high heat for 2-3 minutes until golden brown
5. Add the dried rice to the vermicelli
6. Add a few large Tbsp of the regular tomato sauce to the pot
7. Add 3-4 Tbsp of Dakkah to the pot, mix well
8. Add the lentil water to the pot, and top up with water until the rice and vermicelli are just barely covered
9. Bring the pot to a boil and cover, once water has evaporated from the pot turn the heat down to low
10. Allow to steam for 20-30 minutes
11. Cook pasta in heavily salted water till Al dente
12. Add the cooked pasta to the rice and vermicelli in two parts and mix till evenly combined
To plate the Koshari
1. Add a generous serving of the koshari base to a platter
2. Spoon over the tomato sauce across the koshari base
3. Add a few Tbsp of the Dakkah over the top of the tomato
4. Sprinkle some of the cooked chickpeas over the top of the dish
5. Add fried onions to the dish
6. Serve the chilli sauce on the side and Enjoy
Egyptian Lentil-Rice & Pasta (Koshari)
For ingredients, Click here
For more recipes, Click here
Egyptian Lentil Soup aka Shorbet Ads | Easy Lentil Soup
This lentil soup is healthy, comforting and so good for you! It’s how mom always made us for us growing up! It’s completely plant based too! #fooddolls #shorts #soup
Recipe:
#egyptian #lentils #shorba #middleeasternfood #comfortfood #veganrecipes