Name: This Iconic Egyptian Dish Is My Ultimate Comfort Food
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 4
Ingredients: For the Fried Shallots and Shallot-Infused Oil :; 1 cup (237ml) neutral frying oil, such as canola10 medium shallots (14 ounces; 397g), thinly slicedKosher salt; For the Salsa (Mild Tomato Sauce):; 2 tablespoons (30ml) shallot-infused oil (recipe above); 2 medium cloves garlic, minced (about 1 tablespoon); 2 tablespoons (30ml) distilled white vinegar; 1 cup (240ml) tomato passata; 1 tablespoon (15ml) tomato paste; 1 teaspoon granulated sugar; 1 teaspoon ground cumin; 1 teaspoon ground coriander; Kosher salt and freshly ground black pepper, to taste; For the Da’ah (Garlic-Vinegar Sauce):; 2 tablespoons (30ml) onion-infused oil; 6 medium cloves garlic (30g), minced; 1/2 cup (120ml) distilled white vinegar; 1/2 cup (120ml) room temperature water, plus more as needed1 tablespoon ground cumin1 tablespoon (15ml) freshly squeezed lime juice; Kosher salt and freshly ground black pepper to taste; For the Shatta (Chile-Garlic Sauce); 1 tablespoon (15ml) onion-infused oil (recipe above); 1 tablespoon red pepper flakes; 3 medium cloves garlic (15g), minced; 2 tablespoons (30ml) tomato paste; 1/4 cup (60ml) mild Tomato Sauce (recipe above); 1/4 teaspoon ground cumin; Kosher salt and freshly ground black pepper to taste; For the Koshari:; 1/2 cup (1200ml) onion-infused oil (recipe above); 1/2 cup white basmati rice (about 3 ounces; 90g), soaked in cold water for 30 minutes then thoroughly rinsed and drained; 1/2 cup Italian vermicelli pasta (about 2 1/4 ounces; 65g)

Ingredients

(Servings: 4)

1 cup (237ml) neutral frying oil, such as canola10 medium shallots (14 ounces; 397g), thinly slicedKosher salt

2 tablespoons (30ml) shallot-infused oil (recipe above)

2 medium cloves garlic, minced (about 1 tablespoon)

2 tablespoons (30ml) distilled white vinegar

1 cup (240ml) tomato passata

1 tablespoon (15ml) tomato paste

1 teaspoon granulated sugar

1 teaspoon ground cumin

1 teaspoon ground coriander

Kosher salt and freshly ground black pepper, to taste

2 tablespoons (30ml) onion-infused oil

6 medium cloves garlic (30g), minced

1/2 cup (120ml) distilled white vinegar

1/2 cup (120ml) room temperature water, plus more as needed1 tablespoon ground cumin1 tablespoon (15ml) freshly squeezed lime juice

Kosher salt and freshly ground black pepper to taste

For the Shatta (Chile-Garlic Sauce)

1 tablespoon (15ml) onion-infused oil (recipe above)

1 tablespoon red pepper flakes

3 medium cloves garlic (15g), minced

2 tablespoons (30ml) tomato paste

1/4 cup (60ml) mild Tomato Sauce (recipe above)

1/4 teaspoon ground cumin

Kosher salt and freshly ground black pepper to taste

1/2 cup (1200ml) onion-infused oil (recipe above)

1/2 cup white basmati rice (about 3 ounces; 90g), soaked in cold water for 30 minutes then thoroughly rinsed and drained

1/2 cup Italian vermicelli pasta (about 2 1/4 ounces; 65g)

1/2 cup black lentils, such as beluga (3 1/2 ounces; 100g), soaked in hot water for 1 hour

1/2 cup elbow pasta (about 2 3/4 ounces; 75g)

2 teaspoons ground cumin

2 teaspoons ground coriander

Kosher salt and freshly ground black pepper to taste

One 15.5-ounce (439g) can chickpeas, drained and rinsed1/4 cup da’ah, 1/2 cup salsa, 1/2 cup fried onions ,Shatta

This Iconic Egyptian Dish Is My Ultimate Comfort Food

Ingredients

For The Fried Shallots And Shallot-infused Oil

For The Salsa (mild Tomato Sauce)

For The Da’ah (garlic-vinegar Sauce)

For The Koshari

To Garnish

Steps

Nutrition Facts

Comments

This Iconic Egyptian Dish Is My Ultimate Comfort Food

Ingredients

For The Fried Shallots And Shallot-infused Oil

For The Salsa (mild Tomato Sauce)

For The Da’ah (garlic-vinegar Sauce)

For The Koshari

To Garnish

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts