Скачать с ютуб The BEST Koshari in the world - Egyptian Vegan Street Food в хорошем качестве

The BEST Koshari in the world - Egyptian Vegan Street Food

Koshari is Egyptian Vegan Street Food and the National Dish of Egypt. I'm going to show you how to make the best koshari in the world. Better than you'd find it on any street corner in Cairo. ---- ➥ Support my work on Patreon   / middleeats   ➥ Instagram   / itsmiddleeats   ➥ Facebook   / middleeatsyt   Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ---- 00:00 Intro 01:26 Cooking cumin chickpeas 03:10 Preparing spiced lentils 04:20 Making the Tomato Sauce 05:42 Making the Spicy sauce 06:40 Making Dakkah, Garlic Vinegar sauce 07:22 Perfect crispy onions 09:58 Cooking the rice and pasta 13:12 Combining the Koshari base 14:02 Plating the Koshari 15:25 Taste test and outro ----- Ingredients: 1200g (42 oz) Chopped tomatoes 250g (8.5 oz) Brown Lentils 250g (9 oz) Ditalini Pasta 225g (8 oz) Dried ChickPeas 175g (6 oz) Medium Grain Rice 175g (6 oz) Vermicelli 8 Onions 2 Heads of Garlic 1 Tomato 1 Lemon 10 Tbsp White Vinegar 6 1/2 Tsp Salt 6 tsp Ground Cumin 1 1/2 Tsp Black Pepper 1 Tsp Cayenne Pepper 1 Tsp Ground Coriander ----- Directions: To make the chickpeas 1. Soak your dried chickpeas overnight in a large amount of water 2. The next day drain your chickpeas and in a large pot boil a large amount of water and add the soaked chickpeas 3. Add a plum tomato, an onion sliced in half and 2 cloves of garlic to the pot 4. Add 1 Tsp Cumin, 1 Tsp Salt and 1/2 Tsp Cayenne to the pot and leave to boil for 1-2 hours To make the Lentils 1. Add 2 litres or quarts of water to a pot and boil 2. Add 1 Tsp Salt and 1 Tsp Cumin to the water as well as your lentils 3. Boil for 30-60 minutes until cooked through but not mushy (aldente) 4. Strain the lentils using a colander, and keep any lentil water for later To make the Tomato sauce 1. Add 4 Tbsp of Oil to a sauce pan on medium high heat 2. Mince 10 garlic cloves and fry in the pot for a few minutes until fragrant and bubbly 3. Before the garlic browns add 4 Tbsp of White vinegar and deglaze the pot 4. Add 800g of Crushed Tomatoes or Tomato Passata 5. Season with 1 Tsp salt and 1/4 Tsp Pepper 6. Allow to simmer for 20-30 minutes until thickened To make the Spicy Tomato sauce 1. Slice a green chilli into thin circles 2. Add 4 Tbsp of Oil to a sauce pan on medium high heat 3. Mince 5 Garlic cloves and fry in the pot with the chillis for a few minutes until fragrant 4. Add 2 Tbsp of white vinegar and deglaze the pot 5. Add 400g of chopped tomatoes and simmer for 20 minutes until thick and chunky To make the Dakkah, Garlic Vinegar sauce 1. Mince 7 garlic cloves and add to a jug 2. Add 1/3C White Vinegar, 1/3C water and 1/4C Lemon juice 3. Add 2 Tsp Cumin, 1 Tsp Coriander, 1/2 Tsp Cayenne pepper and 1/2 Tsp salt and mix to combine To make the crispy onions 1. Slice your onions into thin strips against the grain of the onion 2. Place in a large bowl and add 2 Tsp Cumin, 1 Tsp Black pepper and 2 Tsp salt 3. Mix thoroughly until all the onion strips have been separated from each other and let sit for 30-60 minutes 4. Add frying oil to a large pot about 1.5cm or 1/2in deep, when hot add the onion in batches 5. Fry for 8-12 minutes per batch until Golden in colour, remove and place on a paper towel lined tray, they will continue to darken after removing. 6. After a few minutes on the tray, move to a second tray with clean paper towels so they do not reabsorb any oil 7. Fry all the onions except a handful To make the koshari base 1. Wash your rice till the water runs clear and allow to dry for at least one hour 2. Remove all of the oil from the pot you fried the onions in, except 1/4C 3. Fry the handful of onions that you kept aside till lightly browned 4. Add in the vermicelli and fry on high heat for 2-3 minutes until golden brown 5. Add the dried rice to the vermicelli 6. Add a few large Tbsp of the regular tomato sauce to the pot 7. Add 3-4 Tbsp of Dakkah to the pot, mix well 8. Add the lentil water to the pot, and top up with water until the rice and vermicelli are just barely covered 9. Bring the pot to a boil and cover, once water has evaporated from the pot turn the heat down to low 10. Allow to steam for 20-30 minutes 11. Cook pasta in heavily salted water till Al dente 12. Add the cooked pasta to the rice and vermicelli in two parts and mix till evenly combined To plate the Koshari 1. Add a generous serving of the koshari base to a platter 2. Spoon over the tomato sauce across the koshari base 3. Add a few Tbsp of the Dakkah over the top of the tomato 4. Sprinkle some of the cooked chickpeas over the top of the dish 5. Add fried onions to the dish 6. Serve the chilli sauce on the side and Enjoy