VIU_Magazine_Summer_2017

INTERNATIONAL INSPIRATION
Koshary
(Egyptian Lentil and Rice Pasta)
Prep Time: 15 mins, Cook Time: 1 hour 35 mins, Servings: 10-12
Ingredients
2 tbsp. vegetable oil
2 cups uncooked white rice
3 cups water
1 tsp. salt
1 (16 ounce) package
uncooked elbow macaroni
1 cup beluga lentils, soaked in
water 30 mins.
1/2 tsp. salt
5 onions, minced
2 cloves garlic, minced
3 tbsp. distilled white vinegar
4 ripe tomatoes, diced
1/2 cup tomato paste
1 1/2 tsp. salt
1 tsp. ground black pepper
2 1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
Chickpeas
Directions
Heat 1 tbsp. oil over medium high heat. Stir in rice until fully
coated. Add 3 cups of water and 1 tsp of salt. Bring to a boil,
cover, and reduce heat to low; simmer until rice is tender about
20-25 mins.
In a separate pan bring water and pinch of salt to a boil. Cook the
macaroni until slightly firm. Drain pasta and cover to keep warm.
Rinse lentils and add to pot of 2 cups of boiling salted water,
reduce heat and simmer for 15-20 mins. or until tender.
Heat remaining oil in a large skillet over medium-high, add
onions and cook until brown. Add garlic and cook additional
1-2 mins. Remove from heat and place half of onion mix in a
saucepan. Mix in vinegar, chopped tomatoes, tomato paste, black
pepper, salt, cumin, and cayenne. Bring to a boil and reduce heat
to medium-low and simmer 10-12 mins. Plate rice, macaroni,
lentils, and top with tomato sauce. Garnish with chickpeas.
Koshary Dakka Sauce
(Egyptian condiment)
Ingredients
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. chili powder
5 garlic cloves, crushed
2 tbsp.s lemon juice
2 tbsp.s white vinegar
Salt
Directions
Put 2 cups water, the coriander, cumin and chili together in a pan
and boil for 15 minutes. Remove from the heat, add the garlic,
lemon juice, vinegar and salt, to taste. The sauce is ready to serve
when cool. This sauce can be stored in the fridge and kept for up
to one week.
48 University Magazine, VIU Summer 2017