Yassin’s Dish: Koshary

Ingredients
Recipe

Bases

  • 3 cups short or medium grain rice
  • 1 ½ cups brown lentils
  • 1 ½ cups ditalini or macaroni
  • 1 cup fideo/vermicelli
  • 1 tsp ground cumin
  • 1 tbsp vegetable oil
  • salt + pepper, to taste
  • water, as needed

Salsa (tomato Sauce)

  • 3 cups crushed tomatoes
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive or vegetable oil
  • salt, to taste

Avocado da’a (garlic flavor bomb)

  • 2 avocados, de-seeded
  • 3 cloves garlic, minced
  • ¼-½ cup white vinegar
  • ½-¾ cup water or more as needed
  • ½ tsp ground cumin
  • salt + black pepper, to taste

Shatta (hot sauce)

  • 2-3 each ancho, guajillo, pasilla, de arbol chiles, de-seeded
  • ¼-½ cup white vinegar
  • 2-3 cloves garlic, minced
  • 2 cups water or more as needed
  • 2 tsp chili powder
  • 1 tsp cayenne pepper
  • salt, to taste

Tex-Mex Spiced Chickpeas

  • 2 cups canned or soaked chickpeas, drained & rinsed
  • 1 tsp ground cumin
  • 1 ts oregano
  • 1-2 tsp tajin

Ta’leya (Fried Toppings)

  • 1 medium yellow onion, thinly sliced
  • 2 fresh jalapenos, cut into thin strips lengthwise
  • vegetable oil, as needed
  • salt
  • corn starch (optional)

Bring back No Borders Just Flavors for Season 2!

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