Egyptian Koshari (Koshary)
A comforting blend of rice, lentils, pasta, and spices, topped with crispy fried onions and a tangy tomato sauce.
Ingredients
Base Ingredients
- 1 cup rice (basmati or jasmine) A comforting base for this homemade dish; feel free to use basmati or jasmine for extra fragrance.
- 1 cup lentils (brown or black) The hearty component that provides protein and a lovely texture.
- ½ cup pasta (small shapes like macaroni or spaghetti) Adds a delightful chewiness.
Flavor Enhancers
- 2 onions Sliced and fried to golden perfection for that signature crunch.
- 4 cloves garlic Minced, to bring out that divine aroma when sautéed.
- 1 tsp cumin This warm spice adds depth; experiment with coriander or chili powder for a kick.
- 2 cups tomato sauce Homemade or store-bought works beautifully.
- salt and pepper To taste, elevating all the flavors.
- chickpeas (optional for topping) Canned or cooked, they add creaminess.
- 1 tbsp lemon juice A splash for brightness; zest enhances the freshness.
Instructions
Preparation
- In a pot, cover the lentils with water and bring to a boil. Lower the heat and simmer for about 15 minutes until tender. Drain and set aside.
- In a separate saucepan, cook the rice according to package instructions. Fluff it up when done, and set it aside.
- Cook the pasta until al dente, then drain and set aside with the rice.
- In a large frying pan, heat oil over medium heat. Add the sliced onions and cook until golden brown and crispy, about 10 minutes. Remove from heat, draining excess oil on a paper towel.
- In the same pan, add a bit more oil if needed, and toss in the minced garlic. Cook it until fragrant.
Cooking
- Pour in the tomato sauce and add cumin, salt, and pepper. Let it simmer for 10 minutes to deepen the flavors.
- In a large serving bowl, layer the rice at the bottom, followed by the lentils and pasta. Generously spoon the tomato sauce on top, then finish with a sprinkle of chickpeas (if using) and the fried onions.
- Squeeze fresh lemon juice over the top just before serving.
Notes
Feel free to adjust spices and try different toppings for variety. Leftovers can be stored in the fridge for three days or frozen for a month.