Koshary-style soup

Koshary-style soup

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

This is a hearty and filling soup made with many of the koshary ingredients, not dissimilar to the Moroccan tomato and lentil soup, harira. The optional hot chilli adds an extra kick.

Ingredients

Quantity Ingredient
100g chickpeas
200g brown lentils
1 teaspoon cumin seeds
50g dried vermicelli noodles
25g butter
1 tablespoon olive oil
1 carrot, finely diced
1/2 white onion, diced
2 garlic cloves, crushed
500g pureed tomatoes
4 spring onions, sliced
1 litre vegetable stock
1 teaspoon ground allspice
pinch saffron
1 tomato, diced
2 tablespoons fresh coriander, chopped
1 fresh hot chilli, chopped, (optional)
salt

Method

  1. Soak the chickpeas and lentils in water overnight.
  2. In a medium pot, sauté the cumin seeds and the noodles in the butter and olive oil until golden brown.
  3. Remove the noodles with a slotted spoon, draining them as you lift them out, and set aside. Add the carrot and onion to the pot and sauté together until the onion is golden. Add the garlic, chickpeas, lentils and the puréed tomato and bring up to the boil.
  4. Reduce the heat to a simmer and add the spring onion, stock, allspice, saffron and, lastly, the diced tomato. Season to taste. Simmer for 25 minutes, then mix in the noodles and simmer for 10 more minutes.
  5. Garnish with the chopped coriander and chilli, if using.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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