Egyptian Koshary
Egyptian koshary is a plate of rice and lentils cooked with browned vermicelli, mixed with macaroni and spaghetti and finished with crisp fried onion and the tomato-based koshary sauce. We boil each element by itself and stop it at its own point, so the lentils keep their bite and the two pastas keep their shape rather than collapsing into one another. The vermicelli is browned first; the rice, soaked beforehand, then cooks on top of it with the lentils over a low flame and takes on the toasted colour and taste that set a koshary apart from a plain pilaf. We fold the macaroni and spaghetti through in the pot, and the sauce goes the way you order it: ladled over the plate, so it soaks into the rice and pasta from the first spoonful, or in a container beside it, so you add as much as you like.
FromAED 6.00
