2024-11-14 15:03:00
Illustration adapted from Ramadan on Rahma Road: A Recipe Storybook (Barefoot Books), written by Razeena Omar Gutta and Faaiza Osman, and illustrated by Atieh Sohrabi
Khalid helps Mama make this rich, filling dish from Egypt packed with texture and tang.
SERVES 6 | PREP: 20 MINUTES | COOK: 1 HOUR, 10 MINUTES
Ingredients
Crispy Onions
• 1 large onion, thinly sliced
• 3 Tbsp all–purpose flour
• ½ cup cooking oil
• Pinch of salt
Tomato Sauce
• 2 Tbsp oil (use the excess from the crispy onions)
• 1 small onion, finely chopped
• 3 cloves garlic, crushed
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp crushed red pepper (optional)
• 15 oz can tomato sauce / passata
• 2 Tbsp white vinegar
• Salt and pepper to taste
Koshari
• 15 oz can brown lentils, rinsed and drained
• 1 cup medium–grain rice
• 1 cup macaroni
• 15 oz can chickpeas, rinsed and drained
1. Fry the onions
Mama coats the onion slices in flour. She pours the oil into a small frying pan on medium heat. She carefully adds in the onions and cooks until lightly golden. She removes them with a slotted spoon and drains them on paper towels. Khalid sprinkles the onions with salt Mama keeps the oil in the pan ready to make the tomato sauce.
2. Make the tomato sauce
Mama places the chopped onion in the pan and cooks until they’re translucent. She adds in the garlic and stirs. Khalid adds in the spices and Mama cooks for 1 minute. She pours in the tomato sauce and stirs until the sauce is heated through. She adds in the vinegar, salt, and pepper, and takes the pot off the stove.
3. Make the koshari
In a small bowl, Mama adds ¼ cup of the cooked tomato sauce to the lentils and Khalid mixes it together. Mama cooks the rice and macaroni according to the packet instructions.
4. Assemble
Mama spoons the rice onto a big plate and tops it with the lentils, macaroni, tomato sauce, chickpeas, and crispy onions.
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Koshari
https://digitaleditions.sheridan.com/article/Koshari/4888172/835807/article.html