Classic Egyptian Koshari
Egyptian rice, lentils, pasta, and chickpeas topped with tangy tomato sauce, garlic vinegar, and crispy onions.
Equipment
- Large skillet
- Three medium saucepans
- Fine strainer
- Large serving bowl
- Slotted spoon
Ingredients
Base and Onions
- 1 1/2 cups long-grain rice rinsed
- 1 cup brown lentils rinsed
- 8 oz small macaroni
- 15 oz canned chickpeas drained
- 3 large yellow onions thinly sliced
- 1 cup neutral oil for frying
- 5 cups water divided for rice and lentils
- 2 tsp kosher salt divided
Tomato Sauce and Vinegar
- 28 oz crushed tomatoes
- 6 cloves garlic minced and divided
- 1/4 cup white vinegar
- 2 tsp ground cumin
- 1 tsp chile flakes optional
Instructions
Fry and Cook:
- Fry onions in oil in batches until deep golden and crisp. Drain, reserving 3 tablespoons oil.
- Simmer lentils in 3 cups water until nearly tender. Add rice, 2 cups water, half the salt, and reserved oil; cover and cook until tender.
- Boil macaroni until al dente. Warm chickpeas separately.
Make Sauces:
- Cook half the garlic in a spoonful of onion oil. Add tomatoes, cumin, chile, and remaining salt; simmer 20 minutes.
- Combine remaining raw garlic with vinegar and 2 tablespoons water.
Assemble:
- Layer rice and lentils, macaroni, and chickpeas. Spoon over tomato sauce and top generously with crispy onions. Serve garlic vinegar alongside.
Notes
- Deep-golden onions provide essential flavor.
- Keep components separate until serving.
- Adjust chile at the table.
Nutrition
Calories: 670kcalCarbohydrates: 105gProtein: 20gFat: 21gSaturated Fat: 2gSodium: 780mgFiber: 14gSugar: 12g