Egyptian rice with vermicelli, lentils, hot sauce and orange salad

Egyptian rice with vermicelli, lentils, hot sauce and orange salad

The recipe consists of three parts. Hugo begins by preparing Egyptian rice with vermicelli and lentils (koshari). Later in the recipe you can read how to prepare Egyptian hot sauce (dukka). Finally, you can read how to prepare orange salad with cucumber.

Egyptian rice with vermicelli and lentils (koshari)

  • Main course for 4 people
  • Preparation: about 45 minutes


  • 6 large onions
  • Neutral oil
  • 800 gr. Peeled tomatoes (can)
  • Salt and Pepper
  • 100 gr. Vermicelli
  • 150 gr. basmatirijst
  • 100 gr. Dried green or brown lentils
  • 1 tablespoon curry powder
  • 100 gr. Cooked chickpeas (can)
  • 3 tablespoons dukkah (a mixture of walnuts and Arabic spices)
  • Egyptian tomato sauce (see recipe)

Additional supplies: Paper towel

How to prepare

Step 1: Halve the onion, peel it and cut it into half rings.

Step 2: Heat a little oil in a frying pan, add 2/3 of the onion and fry until it becomes translucent.

Step 3: Add the peeled tomatoes, season with salt and pepper and let them cook for 10 minutes.

Step 4: Wash the rice and add it to a thick-bottomed pan with 1 cm of water, along with the lentils, curry, a little oil and a pinch of salt. Bring to a boil, stir and cook under a lid over low heat for 20 minutes.

Step 5: Heat a layer of oil in a frying pan and fry the remaining onions until golden brown. Leave it to drain on kitchen paper.

Step 6: Add the vermicelli and chickpeas to the rice and lentils during the last five minutes. Add a dash of water if it becomes dry.

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Step 7: Turn off the heat, let it steam dry and stir.

Step 8: Divide the rice with a scoop of tomato sauce, a scoop of hot Egyptian sauce, and fried onions over plates.

Step 9: Sprinkle the dish generously with dukkah at the end. Serve the rest of the tomato sauce separately.

Egyptian hot sauce (dukkah)

  • Side dish for 4 people
  • Preparation: 15 minutes


  • 2 cloves of garlic
  • Coarse sea salt and pepper
  • 2 tablespoons ground cumin
  • 1 tablespoon chili flakes
  • 3 tablespoons of apple cider vinegar
  • 5 tablespoons diluted Egyptian rice tomato sauce (see recipe)

Additional supplies: Cement mortar

How to prepare

Step 1: Peel the garlic and grind it well with a third of a teaspoon of coarse salt using a mortar.

Step 2: Mix in cumin and chili flakes.

Step 3: Add vinegar. Place it in a bowl and add 5 tablespoons of tomato sauce.

How to prepare

Step 1: Cut the orange peel thickly, and cut the orange into thin slices.

Step 2: Cut the cucumber into slices, cut the onion into rings, and cut the pepper into rings (remove the seeds first if necessary).

Step 3: Divide the oranges, cucumbers, onions, and hot peppers over a bowl.

Step 4: Season with salt, vinegar and oil. Sprinkle with the mixture.

advice: You can also use dried chili flakes instead of fresh chili peppers.

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