Food and Music - Natacha Atlas

I have been delving into my music collection of late; pulling out gems from all over the world and finding inspiration to try new recipes. I thought I would start with the 2001 album by Belgian singer Natacha Atlas - Ayeshteni. She fused electronica, hip hop with Arabic styles derived from her Egyptian heritage into this wonderful blend; Natacha Atlas calls it "cha'abi moderne" (modern folk).


Koshari

Ingredients

Layer 1

  • 2/3 cup long-grain rice (I used basmati rice)
  • 4 tbsp vermicelli
  • 1 onion finely chopped
  • 1 tbsp olive oil
  • Water to cook the rice and vermicelli

Layer 2

  • 2/3 cup dried brown lentils
  • 1 bay leaf
  • 3 cups water

Layer 3

  • 2/3 cup elbow macaroni (I used ordinary macaroni)
  • Water to cook the macaroni
  • Salt for the water

Layer 4

  • Can of chickpeas or equivalent of cooked chickpeas

Layer 5

  • 1 can of tomatoes
  • 5 garlic cloves minced
  • ½ tbsp coriander powder
  • ½ tbsp cumin powder
  • 1 teaspoon chilli flakes
  • 1 teaspoon vinegar

Layer 6

  • 1 large onion thinly sliced
  • ½ teaspoon cornflour
  • Oil for frying

Koshari Dressing

  • 1 cup water
  • 1-2 tbsp white vinegar (dependent on your taste)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder
  • 1 tsp red chili flakes
  • 3 garlic cloves minced
  • Salt as per taste

Instructions

1. With the lentil layer (layer 2) wash and soak the lentils for about 15-20 minutes.
2. In a saucepan add the lentils, water, bay leaf and salt. and cook for about 15-20 minutes.
3. Next we go to the onions layers by taking the sliced onion and dusting with the cornflour.
4. Heat oil in a frying pan and add the onions.
5. Stir until the onions are wonderfully cooked and place on kitchen paper once cooked through. Set aside to add to the layers.
6. Next heat up some oil in a frying pan on a low heat and add the minced garlic and allow to cook for a minute. 
7. Add the can of tomatoes (I take the skin out and crush the tomatoes before adding to the pan. Stir and cook for about 5 minutes before adding the spices and vinegar.  
8. Cook for another 5-10 minutes to combine the flavours. Take off the heat and set aside.
9. Next up is the rice and vermicelli layer.  In a saucepan heat the olive oil and add the onion.  Once the onion starts to colour add the vermicelli and fry for about 1-2 minutes.
10. Wash the rice, drain the water and add to the saucepan with the onions and vermicelli and fry for about 2-3 minutes.  Add water and salt and cook until the rice is cooked (about 10-15 minutes).
11. In another saucepan cook the pasta until al dente. Drain and keep aside.
12. Finally take the chickpeas and warm up in a saucepan or in the microwave.
13.  To serve take a serving plate and add the rice and vermicelli layer.  Next put the lentil layer on top, followed by the macaroni, chickpeas, tomato sauce and fried onions.  Pour the dressing over at the end and serve. 




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