الكشري

Chop the tomatoes in a food processor with ½ cup of water and add them to the pan with the tomato paste and spices (1 teaspoon curry, black pepper, cumin, dry coriander, paprika, garlic powder).

Garnish with fried onions, chili peppers, and chopped parsley or cilantro.

When serving, place the koshary mixture on the plates, then spread the remaining sauce on top.

Serving: Mix half of the sauce with the pasta and toss well.

Add the tasha to the tomato sauce and mix well.

Add the garlic paste, chili, cilantro, bouillon cube, vinegar, and chile, and stir for one minute.

In a small skillet, heat 2 tablespoons of oil, then add the minced garlic and sauté until golden.

Prepare the tasha Chop 3 cloves of garlic and chili pepper in a food processor until finely chopped.

Add the sriracha and ketchup and stir well, then remove from heat.

Cover the skillet and let the sauce thicken for 10 minutes.

Prepare koshary: Soak Egyptian rice in warm water for 20 minutes and drain.

Add the minced garlic and stir until fragrant.

In a skillet, heat the oil, then add the chopped onion and sauté until it wilts.

Prepare the koshary sauce: Chop the onion and then chop 4 cloves of garlic in a food processor until finely chopped.

Add the water so that it completely covers the ingredients, then cover the pot and simmer for 10 minutes until cooked.

Add the rice, long pasta, short pasta, lentils, lentils, stock cube, cilantro, black pepper, and salt.

In the same pot, add the vermicelli and stir-fry until dark brown in color.

In a saucepan, heat some oil and fry the onion slices until golden in color, then remove them on kitchen paper to drain the oil.

Soak the lentils in hot water for 30 minutes and drain.