Friday, November 11, 2011


The sauce, start this first.

1 large can of tomato sauce, I like to use the thick and zesty hunts spaghetti sauce. Its cheap and its... tomato sauce!
3 whole heads of garlic, peeled and diced.
2 large yellow onions diced, but not fine.
crushed red pepper to taste. I use a LOT but we have a taste for hot food.
cheyenne pepper to taste
a tad tumric
1/4 water
plane white vinegar
1/2 cup of veggi oil
Short/ medium grain rice
1 cup green or brown lentils
1 can chick peas

in a med. sauce pan heat the oil and brown the onions scoop out the onions and set aside,pour out half the oil and set it aside too, youll need it later.

Add the garlic to the oil left in the pan and cook until golden brown. add the tomato sauce, the peppers and a bit of tumric. thin the sauce out with the water and let it cook on low.

Now you need to cook the rest....

The rice should really be the short or medium grain. for some reason its just better than long grain.
When you cook the rice add the oil you cooked the onion in for flavor.. it may sound odd but trust me it is good.

The vermicelli i cook with real butter and a bit of chicken bullion.

Once every thing is done, add the vinegar to the tomato sauce and taste it may need some salt.

on a dinner plate layer everything...
rice, vermicelli, tomato sauce, lentils, chick peas and onions.

Ta da!.... real Egyptian Koshary, garlicy, spicy, amazing and evil! Its the national dish of Egy.

sometimes i cook extra garlic and sprinkle over the top as well.. soo damn good!

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