Egyptian Koshari | Lentil Rice, Pasta & Shrimp Dinner Platter

Marinate shrimp with 3/4 teaspoon nemuk, 1 teaspoon paprika, 3/4 teaspoon black pepper, 1 teaspoon zira powder, 1 teaspoon dhaniya powder, 1/4 teaspoon haldi, 1 teaspoon garlic powder, and 1 tablespoon lemon juice for half an hour.

Boil 2 cups of rice until 90% cooked with 1 tablespoon nemk and yellow color.

Boil 1 cup of brown lentils with 1 teaspoon salt until cooked.

Boil macaroni according to package instructions with 1 tablespoon salt.

Prepare mixed vegetables: 1/2 cup each of cabbage, red pepper, orange capsicum, yellow capsicum, green beans, and mushrooms.

In a pan, heat 1 tablespoon sesame oil and 1 tablespoon chili garlic sauce, then add the mixed vegetables and cook for 1-2 minutes.

Add the boiled pasta and mix well, cooking for another 1-2 minutes.

In another pan, heat 1-1.5 tablespoons of oil and add the boiled lentils, mixing with spices including garlic powder, black pepper, and salt, cooking for 2-3 minutes.

In a separate pot, heat 2 tablespoons of oil, add the boiled rice, and simmer with water for 2-3 minutes.

Prepare homemade chutney with tomato and garlic, adding mint if desired.

Assemble the dish by layering lentils, rice, pasta, shrimp, and garnishing with boiled eggs and fried onions.

Equipment Needed

Dietary

Allergens