Our recipe today is a new one of a kind, a mix of Egyptian and Levantine cuisine with touches of Saudi flavour. Most importantly, it is considered a one-pot recipe.
Recipe ingredients:
- Fried onions (koshari onions).
- Boiled pasta.
- Boiled Egyptian rice.
- Grape leaves, roughly chopped or cut into small pieces.
- Tomato juice.
- Lemon juice.
Pomegranate molasses.
- Olive oil.
- garlic.
- Dill and coriander.
Ottoman spices from Mashael Al Majd .
- salt.
Preparation method:
- Start by adding the minced garlic to a pot on the stove with olive oil until it turns golden.
- My guest Ottoman spices Add the garlic and wait until the spices smell fragrant.
- Then add the dill and coriander and wait for a minute or two, then add the tomato juice.
Add to this mixture some fried onions, lemon juice, pomegranate molasses and salt to taste.
Leave the pot on the stove until the flavours of the mixture ingredients blend (melt).
Add the chopped grape leaves, cover them completely with water and leave them on the stove for 10-20 minutes until cooked.
- Add more Ottoman spices for a stronger flavour.
- The last step is to add the Egyptian rice and pasta (after boiling) and cover the pot on the stove for 10-16 minutes.
This recipe is served with fried onions and garlic sauce to complete the authentic koshary flavour.