Khoshari

Khoshari (Kho-Shah-Ree) is a famous Egyptian dish full of layers of textures and flavors to give you a delicious, one platter, hearty meal.

I was first introduced to this flavor packed dish by my sister who spent a year in Egypt. I remember visiting her during my senior year of high school spring break, and her taking me to eat this concoction. She was explaining how it had rice, and lentils, and pasta with either chickpeas or meat, topped with a delicious spiced tomato sauce. And all I could think of was, whoa that's a lot of carbs!

But we went. Out to the best place she knew that had Khoshari and it was literally mind blowing!!! It was soo finger licking good that the minute I came back from my vacation I looked up the closest restaurant that served it, and took my mom to try it and help me figure out how to make it at home.

So here's a throwback to Egypt, back in 2005 and my take on the traditional Khoshari!

Disclaimer: This dish is quite simple. Just many layers which make it seem intimidating. Promise it is not!

Ingredients:

1/4 c. Brown Lentils (presoaked and drained)
1 c. Water
1 c. Rice (presoaked/drained)
1 tsp Garlic/Ginger Paste
1/4 c. Vermicelli Noodles (optional)
1 tbsp Butter
2 c. Chicken or Vegetable Stock
1 c. Macaroni Noodles
1/4 c. Chickpeas (cooked)
2 Boneless Chicken Thighs (optional)
1/2 Onion (sliced)

Sauce:

12oz Tomato Sauce (about 1 to 1.5 cups)
Salt/Pepper (to taste)
1 tsp Garlic/Ginger Paste
1.5 tsp Arab All Spice (7 Spice)
1/2 tsp Red Chili Pepper
1/4 tsp Turmeric
1/4 tsp Ground Cumin
1/4 tsp Ground Coriander

Method:

Bring presoaked/drained lentils in 1 cup water to a boil with some salt, once at a rapid boil, put heat to low and simmer until tender.

Fry up your vermicelli noodles in butter until golden brown, then set aside.
In a separate pot bring your rice, chicken stock, garlic/ginger paste and some salt to a boil then bring heat down to low, add your fried vermicelli, cover and steam rice until cooked through.
Boil a cup of macaroni pasta until cooked, drain and set aside.
If adding chicken, season your chicken with the following spices: salt/pepper, garlic powder, dried basil, Arab all spice, sumac and red chili flakes.
Now just grill or bake your chicken until cooked and tender. Cut into cubes and set aside.
Fry up your onions in oil until brown and crispy. Drain on a paper towel and set aside.