Bulgur Koshari Recipe
Servings
5servings
Cook Time
45minutes
Servings
5servings
Cook Time
45minutes
Ingredients
Tomato Sauce
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