This is definitely the most exotic and authentic customer creation we have received so far! And possibly the first North African speciality to have any Calder's Kitchen products included as a key ingredient! :)
Ladies and gentlemen, we bring you Egyptian Kocheri made with Calder's Kitchen Spicy Tomato Chutney and chickpea sauce
Egyptian Kocheri with Spicy Tomato Chutney & Chickpea Sauce
the olive oil in a sauce pan. Add the garlic and fry for 1 minute.
the spices and cook another minute.
the tomatoes, water, Calder’s Kitchen Spicy Tomato Chutney, salt and
to combine and bring to a boil. Lower the heat and simmer for 30 minutes,
until slightly thickened.
for seasoning; adjust for salt and pepper.
(The tomato sauce can kept warm or made ahead, refrigerated
To cook the onions:
the oil in a large frying pan add the onions and a pinch of salt.
the onions in the oil, then cook over medium, until they are brown and
caramelised, stirring when needed.
the heat to keep the onions from cooking too quickly or burning. Cooking
the onions can take anywhere from 25 to 35 minutes.
To cook the lentils
the lentils in a sieve and rinse under cold running water. Transfer the
lentils to a large pan, cover with plenty of cold water (at least 4 times
to a boil, then reduce the heat and simmer for 20 minutes. The lentils
should be tender, but still not mushy.
and set aside.
To cook the vermicelli and the rice:
the butter in a large lidded saucepan over low heat, add the raw
vermicelli. Cook, stirring until it turns golden brown.
the rice, nutmeg and cinnamon; mix with the vermicelli to coat the rice
evenly with butter and continue cooking about 1 minute.
in the water, bring to a boil, reduce the heat to the lowest possible setting,
cover with a lid and cook 12 minutes.
off the heat, remove the lid, place a folded tea towel over the top of the
pan and return the lid. Leave the rice to rest for 5 to 10 minutes. (The
towel absorbs the steam coming off the rice so it can finish cooking
without extra moisture dripping back on to the grains- this makes it nice
the rice with a fork, add the lentils and most of the onions. Keep some
for garnish. Serve hot or at room temperature with the chickpeas.