We watch a lot of shows on the Travel Network that talk about street food in other countries, so when I saw this recipe note mentioning "street food," I definitely had to try it out. This is very good! It takes a loooong time to make. Not a lot of sitting time. I had the rice, lentils, onions, and sauce ALL cooking at the SAME TIME. All four burners on the stove were being used. It was chaos. Dinner took about an hour from start to finish. But it was very tasty and unique. We really liked it. All the components (sauce, onions, etc) are necessary for it to be really delicious. I don't know if I would make it again due to the amount of time it took, but it really is very good!
Cooking Light, October 2009
This Egyptian street food is a starch-lover's dream: Rice, pasta, and legumes are crowned with a spicy-sweet tomato sauce and creamy caramelized onions.
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
1 1/2 tablespoons minced garlic
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
2 (14.5-ounce) cans diced tomatoes, undrained
3 tablespoons extra-virgin olive oil
3 cups thinly sliced onion
1/2 cup uncooked vermicelli, broken into 1-inch pieces
5 cups water
1 1/4 cups dried lentils or yellow split peas
2 1/2 cups hot cooked long-grain rice
1 teaspoon sea salt
1. To prepare sauce, heat 1 tablespoon oil in a large saucepan over medium heat. Add chopped onion to pan, and cook for 15 minutes or until golden, stirring occasionally. Add garlic; cook for 2 minutes. Stir in 1/2 teaspoon salt, peppers, and tomatoes; cook 10 minutes or until slightly thick. Transfer tomato mixture to a food processor; process 1 minute or until smooth. Keep warm. Wipe skillet dry with paper towels.
2. To prepare koshari, heat 3 tablespoons oil in pan over medium heat. Add sliced onion; cook 15 minutes or until deep golden brown, stirring frequently. Remove onion with a slotted spoon to several layers of paper towels; set aside. Return pan to medium heat. Add vermicelli; sauté 2 minutes or until golden brown, stirring frequently. Set aside.
3. Combine 5 cups water and lentils in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until lentils are tender. Remove from heat; add vermicelli, stirring well to combine. Wrap a clean kitchen towel around lid, and cover lentil mixture; let stand for 10 minutes or until vermicelli is tender. Add rice and 1 teaspoon salt to lentil mixture; fluff with a fork. Serve immediately with sauce and onions.
Yield: 8 servings