"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Koshaire Recipe

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This recipe for Koshaire, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Collins
Added: Monday, February 5, 2007


1 cup brown lentils
1 cup basmati rice
1 cup uncooked pasta (small shells or elbow macaroni is best
2 large onions, diced
4 cloves garlic, minced
2 Tablespoons oil
1 400 gram can chapped tomatoes
teaspoon crushed red chili pepper flakes (or more to taste)
salt and pepper

1.Cook the lentils in just over a litre of salted water.
2.Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
3.When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
4.Cook the macaroni in a separate pot.
5.Rinse and strain when done.
6.Meanwhile, fry the onions and garlic in the oil until golden.
7.Add the tomatoes, chili flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
8.You can now blitz the sauce in a food processor until smooth or just leave as is.
9.Mix the lentils, rice and macaroni together in one pot.
10. Place some of the lentil mixture on each plate and top with tomato sauce.
11. Sprinkle with more hot chili powder or salt and pepper, if desired.

Personal Notes:
Personal Notes:
Here is our recipe for one of Charles favorite Egyptian meals. Pick up the telephone and call Hend Restaurant at 419 2744. Order 2 large foil containers of Kosahrie. Wait 20 minutes. Answer the doorbell. Pay LE 16 ($2.80) plus LE1 for tip for delivery. Open containers and dig in!
For those outside the Hend delivery area, the recipe is as follows:




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