Bulgur Koshari Recipe by Rana’s Kitchen Lab

Recipe courtesy of our guest chef, Rana of Rana’s Kitchen Lab

Rana shares with her followers new ways to present traditional Middle Eastern recipes, and a collection of her own recipes as well as those passed down to her. We appreciate her beautiful work and the love for Middle Eastern cuisine that she demonstrates through her posts!

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Bulgur Koshari Recipe

Cuisine

mediterranean, Middle Eastern, Vegan

Cook Time

45 minutes

Servings

servings

Ingredients

• 1 cup brown lentils
• 1 cup coarse bulgur
• 1/2 cup cooked chickpeas
• 1 cup cooked elbow pasta
• 1/4 cup vermicelli
• 3 onions cut into wedges
• 1 tsp cumin
• 1 tsp salt
• 1 tbsp flour
• 1/4 cup vegetable oil
• 4 cups water

Tomato Sauce

• 5 tomatoes peeled and cubed
• 1 clove garlic
• 1 tsp tomato paste
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tbsp of onion oil saved from frying onions
• 1/2 cup water

Cuisine mediterranean, Middle Eastern, Vegan Cook Time 45 minutes Servings servings Ingredients 1 cup brown lentils 1 cup coarse bulgur 1/2 cup cooked chickpeas 1 cup cooked elbow pasta 1/4 cup vermicelli 3 onions cut into wedges 1 tsp cumin 1 tsp salt 1 tbsp flour 1/4 cup vegetable oil 4 cups water Tomato Sauce 5 tomatoes peeled and cubed 1 clove garlic 1 tsp tomato paste 1/2 tsp cumin 1/4 tsp chili powder 1/4 tsp black pepper 1/2 tsp salt 1 tbsp of onion oil saved from frying onions 1/2 cup water

Instructions

1. Mix onion wedges with flour and deep fry, strain well from excess oil, keep oil for further use
2. In a pot on medium heat, cook lentils for 15- 20 minutes. Strain lentils and keep the broth
3. Remove ¼ cup of cooked lentils for garnish
4. In the same pot cook vermicelli with 3 tbsp of onion oil till golden brown
5. Add lentils, bulgur, salt , cumin and 1 ½ cup of lentil cooking broth, bring to simmer. Close the pot and allow to cook on low heat for 15 minutes
6. In a pan cook the remaining lentils and chickpeas with onion oil
7. Assemble the koshari starting with cooked bulgur and lentils followed by layer of pasta, then lentils and chickpeas and finish with generous amount of fried onions
8. Drizzle with a scoop of hot spicy tomato sauce and Egyptian doka

Tomato Sauce

1. In a saucepan , saute garlic with some onion oil
2. Add remaining ingredients and allow to simmer for 20 minutes on low heat
3. Puree with electric hand blender. Adjust taste

Doka ( دقة)

1. Mix ¼ cup white vinegar with 2 cups of water, juice of ½ lemon, 2 cloves of minced garlic and season with ¼ tsp of salt and ¼ of chili powder.Cook the mix for 10 minutes then allow to cool

   

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