Fusion Food Recipe | 20 Feb 2023 | Recipes: Koshari Egypt & Umma e Ali Egypt | Mahnoor Malik | Masala Tv

METHOD

• Soak the dried lentils and dried chickpeas in water for 3 hours prior to making koshari.

Prepare the Chickpeas

• Boil the dried chickpeas until semi-cooked (about 45 minutes to an hour). Drain water.
• Add fresh water and the ground cumin. Boil chickpeas a second time for another 30 minutes.
• Squeeze the lime over the chickpeas once cooked.

Fry the Onions

• Chop the onions into circles. Mix with flour and set aside for 30 minutes prior to frying.
• Fry in oil, remove the onions from the oil. Set onto a paper towel and set aside. Salt as desired and save the oil aside.

Make the Fresh Red Sauce (Optional)

• Blend the tomatoes, bell pepper, onion, and garlic cloves in the food processor.
• If you would like a spicy sauce, add 1 spicy pepper.
• Add the ground cumin, ground coriander, oil (from the fried onions), lime juice, salt, and pepper. Blend and set aside.

Make the Koshari Lentil Rice

• Blend the onions in a food processor.
• Add the oil (from the fried onions). Cook the blended onions slowly on low heat for about 15 minutes.
• Add the drained brown lentils (these will be about 2.25 cups after being soaked) and water. Bring to a boil. Simmer for 10 minutes covered.
• Turn down the heat to medium-low. Add the short-grain rice. Add salt and pepper. Mix the koshari rice and cover.
• Turn off the stove and allow the rice to rest covered for 5 minutes.

Cook the Pasta

• Boil water and add about 1 tablespoon of salt.
• Break the spaghetti pasta in half, then break the half again making quarter-size sections of spaghetti.
• Add the spaghetti pasta and elbow pasta to the boiling water. Cook the pasta until desired firmness. Drain the pasta and set it aside.
• Koshari Vinegar Red Sauce
• Blend the tomatoes in a blender. Strain tomatoes into a bowl. Mince the garlic cloves.
• Fry oil (or ghee) with 1 teaspoon chili flakes (or chili powder) for 30 seconds then add the minced garlic cloves.
• Add the tomato paste and vinegar for about 30 seconds before adding the blended tomatoes.
• Add the ground cumin, ground coriander, salt, sugar, and ground black pepper. simmer for about 10 minutes.

Instructions

• Preheat oven to 375F.
• Start by baking the puff pastry per package instructions until golden and crispy. If not already cut, cut into squares then bake.
• Meanwhile mix together the milk, whipping cream, condensed milk, sugar, cardamom and cinnamon then place on medium heat and cook until just boiling (stirring frequently). Remove after a few seconds of boiling.
• Once puff pastry has cooled, break into small pieces and place in a large casserole.
• Layer with the nuts and shredded coconut, reserving some of