Koumásara Recipe

Background and History of Koumásara

Koumásara is a traditional dish with roots tracing back to the rural regions of the Mediterranean. Known for its rich flavors and hearty ingredients, it is a staple in many households. Originally, Koumásara was made during harvest festivals, celebrating the abundance of wheat and vegetables. Over time, this dish has evolved, incorporating various ingredients as it spread across different cultures.

Ingredients

• Wheat Flour - 500g
• Water - 300ml
• Salt - 1 tsp
• Olive Oil - 3 tbsp
• Onion - 1 large, chopped
• Garlic - 3 cloves, minced
• Tomatoes - 400g can, crushed
• Cumin - 1 tsp
• Coriander - 1 tsp
• Paprika - 1 tsp
• Black Pepper - to taste
• Bell Peppers - 2, chopped
• Fresh Parsley - a handful, chopped

Preparation

1. Start by preparing the dough. In a large mixing bowl, combine wheat flour, salt, and 1 tbsp of olive oil. Gradually add water, stirring until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until it's smooth and elastic. Cover the dough with a damp cloth and set aside to rest for 30 minutes.
2. While the dough is resting, heat the remaining 2 tbsp of olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until they are translucent.
3. Add the bell peppers and continue to cook until soft.
4. Stir in the crushed tomatoes, cumin, coriander, paprika, and black pepper. Let the mixture simmer for about 15 minutes, allowing the flavors to meld together.
5. Roll out the dough into thin sheets and cut into desired shapes. Traditionally, Koumásara involves small, square pasta shapes, but feel free to customize.

Cooking Process

1. Bring a pot of salted water to a boil. Lower the heat and add the dough pieces into the water, cooking for approximately 5-7 minutes. Make sure to stir occasionally to prevent sticking. See [here](./cooking%20timer) for a timer to avoid overcooking.
2. Once the pasta is cooked, drain it and immediately add it to the sautéed vegetable and tomato mixture.
3. Toss everything together over low heat, ensuring the pasta is well coated with the sauce. Adjust the seasoning if needed.
4. Sprinkle the dish with fresh parsley before serving.

How to Enjoy Koumásara

Koumásara is best enjoyed fresh and hot, preferably with a side of warm pita bread to scoop up any leftover sauce. Pair it with a crisp salad featuring cucumbers, feta cheese, and olives for a complete Mediterranean meal. For a true celebration of flavors, serve with a glass of your favorite red wine.