Koshari is a traditional Egyptian dish that mixes rice, pasta and lentils! First fry 350 g of rice in 1 tablespoon of oil for 3 minutes while stirring. Then add 75 cl of water and a pinch of salt. Leave to cook for around 20 minutes. Then cook, separately, the macaroni and the lentils. In a skillet, sauté 2 onions in 1 tablespoon of oil until caramelized. Add 2 cloves of garlic and cook for 5 minutes. Book. Return half of the onion-garlic mixture to the skillet. Add 3 tablespoons of white vinegar, 4 diced tomatoes and 130 g of tomato purée. Add some chilli and cumin. Add salt and pepper. Let cook for 10 minutes. On the plates, arrange the rice, pasta and lentils. Add the caramelized onions and the tomato sauce. Serve immediately.
Baba ganoush is a puree made from eggplant and sesame. Grill 2 eggplants under the broiler for 40 minutes, turning them regularly, until the skin is well grilled. Collect the flesh using a tablespoon then mix it with 60 ml of lemon juice, 60 ml of tahini or sesame paste, 3 tablespoons of olive oil and 4 cloves of garlic chopped. Add salt and pepper. Chill for 2 hours. Serve the baba ganoush sprinkled with chopped coriander, add a drizzle of olive oil and accompany with pita bread. Ideal as an aperitif.
Mahalabiya is a dessert cream flavored with orange blossom. In a small saucepan, pour 4 glasses of milk, ¾ glass of powdered sugar, ½ glass of cornstarch and 2 teaspoons of orange blossom water. Bring to a simmer over low heat, whisking constantly. Pour into small glasses and leave to cool then refrigerate. Serve these verrines plain or with fresh fruit.
