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Egyptian Kochari (dish of rice, pasta, lentils and chickpeas)

 

Categories Egypt, Persian recipes Arabic cuisine, Egyptian cuisine, traditional cuisine, Egypt, lentils, pasta, chickpeas, street food, vermicelli, minced meatLeave a comment on Kochari Egyptien (rice dish, pasta, lentils and chickpeas)

 

 

 

 

 

Kochari is a dish that could not be more traditional, one of the great specialties of Egyptian street food. It is made with a mixture of rice, pasta and vermicelli, lentils, chickpeas and fried onions and finally garnished with tomato and garlic sauce.

When the ingredients are announced, this dish might seem very heavy, but it is not so much that it contains undeniable nutritional qualities.

It’s basically a vegetarian dish, but carnivore family obliges… I took the liberty of adding minced meat.

 

INGREDIENTS (for 4 pers.)

 

½ glass of dry lentils

½ glass of chickpeas (remember to soak them the day before)

1 glass of vermicelli

1 glass of pasta (large short macaroni style or shells)

2 glasses of rice

3 large onions (or 4 small)

4 cloves of garlic

500 ml of tomato coulis

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli (optional)

2 tbsp of vinegar

200 g minced beef

200 g of ground other: pork, veal, lamb of your choice.

Parsley

Olive oil or other

Salt and pepper

 

 

PREPARATION

 

For the lenses

 

Put the lentils in a pan with three times the volume of cold water, so here 3 glasses of water. Do not salt the water as it will make the skin firmer. You can flavor the water with whatever you want. Bring the water to a boil and cook, covered. Remember to stir regularly for even cooking. The cooking time depends on the type of lentils you have chosen. On average, allow 10 to 15 minutes. cooking time for red lentils, 20 to 25 min. for green lentils, 35 min. for blond lenses because their skin is thicker.

 

 

 

 

 

For the chickpeas

 

Cook the chickpeas in another pot of boiling water until tender, then drain and rinse in cold water. Book.

 

 

 

 

 

For the caramelized onions

 

Chop the onions and sauté them in oil, add the mashed garlic.

When the onions are well fried, add the tomato coulis. Remember to keep some for decoration during training.

Then add the spices: cumin, coriander, possible chili and finally, the vinegar. Leave to reduce for 15 minutes, stirring occasionally.

 

 

 

 

 

For the pasta, vermicelli and rice

 

For the pasta, cook them in plenty of water. Sauté the vermicelli in oil until golden brown. Place the vermicelli and rice to cook in water. Personally I use a rice cooker.

 

For the meat (optional)

 

Brown the meats, starting with the one that should be the most cooked, season.

 

 

 

 

 

In a high-sided frying pan, brown the chickpeas, add the lentils, the rice / vermicelli and finally the meat, heat over low heat.

 

 

 

When it's hot, pour this mixture into a large serving dish, then cover with the tomato onion / garlic sauce and finish with the rest of the fried onions and sprinkle with chopped flat-leaf parsley.

 

 

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