Description:
Egyptian cuisine: Koshary is one of the most popular Egyptian dishes and consists of pasta, rice, black lentils, fried onions and tomato sauce, which is spicy and fried tomatoes.Koshary is a low-cost, high-calorie food with oxidized vegetable oils due to frying that raises around the meal a lot of health criticism and so on.
Ingredients:
Ingredients:
For the Tomato Sauce
2 pounds fresh, ripe
tomatoes
Optional: 1 medium
onions (chopped very fine)
1/2 teaspoons paprika
1/2 teaspoons cumin
1/2 teaspoons salt
1/4 teaspoon black
pepper
3 tablespoons fresh
parsley (chopped)
3 tablespoons cilantro
(chopped)
3 to 5 cloves garlic
(pressed)
1/3 cup olive oil
1 bay leaf
For the Kefta Meatballs
1 pound ground beef (or lamb, or a combination of the two)
1 medium onions (chopped very fine)
1 small green pepper (finely chopped)
1 to 2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup fresh parsley (chopped)
1/4 cup fresh coriander (cilantro, chopped)
Optional: 1 or 2 chili peppers
1/4 cup water
3 or 4 eggs
For the Kefta Meatballs
1 pound ground beef (or lamb, or a combination of the two)
1 medium onions (chopped very fine)
1 small green pepper (finely chopped)
1 to 2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup fresh parsley (chopped)
1/4 cup fresh coriander (cilantro, chopped)
Optional: 1 or 2 chili peppers
1/4 cup water
3 or 4 eggs
How to prepare:
Start Cooking the Tomato Sauce
1. Gather the ingredients.
2. Peel, seed, and chop the tomatoes or if they're very ripe, cut the tomatoes in half, seed them, and grate them.
3. Mix the tomatoes with 1 medium onion chopped finely (if using), paprika, cumin, salt, black pepper, parsley, cilantro, garlic, olive oil, and bay leaf in the base of a tagine or in a large, deep skillet.
4. Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
5. Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
Then Make the Kefta Meatballs
1. Gather the ingredients.
2. Combine the ground beef or lamb, onion, green pepper, paprika, cumin, salt, ground cinnamon, black pepper, cayenne pepper, parsley, and cilantro.
3. Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries—about 3/4-inch in diameter.
4. Add the meatballs (and chili peppers, if using) to the tomato sauce, along with a little water—1/4 cup is usually sufficient—and cover.
5. Cook for about 30 to 40 minutes, or until the sauce is thick.
6. Add the eggs to the tagine without breaking the yolks.
7. Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
8. Garnish if desired with fresh parsley or cilantro, and serve immediately. Enjoy!
1. Gather the ingredients.
2. Peel, seed, and chop the tomatoes or if they're very ripe, cut the tomatoes in half, seed them, and grate them.
3. Mix the tomatoes with 1 medium onion chopped finely (if using), paprika, cumin, salt, black pepper, parsley, cilantro, garlic, olive oil, and bay leaf in the base of a tagine or in a large, deep skillet.
4. Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
5. Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
Then Make the Kefta Meatballs
1. Gather the ingredients.
2. Combine the ground beef or lamb, onion, green pepper, paprika, cumin, salt, ground cinnamon, black pepper, cayenne pepper, parsley, and cilantro.
3. Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries—about 3/4-inch in diameter.
4. Add the meatballs (and chili peppers, if using) to the tomato sauce, along with a little water—1/4 cup is usually sufficient—and cover.
5. Cook for about 30 to 40 minutes, or until the sauce is thick.
6. Add the eggs to the tagine without breaking the yolks.
7. Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
8. Garnish if desired with fresh parsley or cilantro, and serve immediately. Enjoy!
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