27/10/2025
My version of koshery. It’s inspired by Egyptian food of the same name.
To make 10-12 portions
2 cups brown rice - cooked on its own
2 cups split yellow lentils - cooked on its own
2 cups chickpeas - if from a can, drain the water; if from chickpeas, soak overnight and cook on its own.
2 cups pasta - macaroni, cooked on its own. I did not use this, I replaced with 4 cobs of corn, boiled and corn kernels speared from cob, discard cob.
2 large yellow onions, made into fried onions, use neutral tasting oil.
2 teaspoons cumin
1 tablespoon butter
1 tablespoon of oil from frying onion.
3 pips garlic, chop finely
1 teaspoon salt.
I added 2 carrots and one leek to put in more veges.
1 added one hard boiled egg per person for extra protein. The hard boiled egg is boiled in water containing 3 bay leaves, 10 peppercorns, 3 cloves, 1 star anise, 1 teaspoon salt. Then remove egg shells and soak the hard boiled egg in that water overnight before serving. Otherwise, just go with plain hard boiled egg.
1. Pop cumin in hot oil. When it’s fragrant, put in butter and garlic. Don’t burn these.
If you’re adding carrots and leek, do that now. Low heat for 10 minutes to soften them. Otherwise skip this step.
2. Add in all the grains and lentils, seasoning. Add a bit of water (half a cup) to create steam to further merge all the flavours. Cover and cook for 10 minutes using the lowest possible heat. Turn off heat and leave to stand for another 10 minutes.
4. Serve with fried onions on top. If you like, serve with thick plain yoghurt.
Enjoy a high fibre, nutritious and all in one pot meal.
