Friday, February 06, 2009
I've been wanting to post about - and make - koshari for a very long time, and somehow the forces convened about a week ago. Koshari is what hamburgers are in the US - fast, cheap, and ubiquitous, but luckily, vegan. The problem with koshari is that it's made up of about a hundred different things: rice, lentils, macaroni, chickpeas, super-fried crispy brown onions, and a garlicky sauce to go over everything. So each individual component is pretty simple, it's just kind of a production to make them all together.
There really is no recipe: get some rice and macaroni cooking, have your chickpeas ready (canned or dried & cooked), and fry the heck out of a chopped up onion, until they are dark brown and crispy. This takes a while. Then mix it all up and spoon some sauce on top.
Really, the only thing to worry about is the sauce, which is called daqqa. I used a recipe I found in the cookbook "My Grandmother's Egyptian Kitchen," with a few modifications.
Daqqa (tomato sauce):
6 cloves garlic (I used 4)
salt and red pepper (I used cayenne)
1/4 cup canola or vegetable oil
2 cups tomato juice (mixed 2 tablespoons of tomato paste with 2 cups water)
Crush the garlic, salt, and red pepper together. Fry in oil until light golden brown. Add tomato juice and cook until sauce thickens and oil rises to the top. Add vinegar and bring to a boil.
The sauce makes a lot, you could (or should) probably halve it.
Occasional art, comics, food, and other things of less interest to the general public.