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Egyptian Koshari

From: Egypt

Servings: 6
Prep Time: 30 minutes
Cook Time: 60 minutes
Difficulty: Medium

Ingredients

  • 1 cup Brown or green lentils
  • 1.5 cups Medium-grain rice
  • 1 whole Small onion, finely diced
  • 2 whole Garlic cloves, minced
  • 1.5 tsp Kosher salt
  • 0.5 tsp Ground coriander
  • 5 cups Water (for lentils and rice)
  • 1 cup Chicken broth
  • 2 cups Small pasta (elbow or ditalini)
  • 1.5 cups Chickpeas, canned and drained
  • 4 whole Large yellow onions, thinly sliced
  • 3 tbsp All-purpose flour
  • 3 tbsp Cornstarch
  • 1.5 cups Vegetable oil (for frying)
  • 6 oz Tomato paste
  • 2 cups Tomato sauce or passata
  • 2 tbsp White or red wine vinegar
  • 1 tsp Ground coriander (for sauce)
  • 0.75 tsp Red pepper flakes
  • 0.5 tsp Black pepper

Instructions

  1. CRISPY ONIONS: Pat sliced onions dry, then toss with flour, cornstarch, and salt until lightly coated. Heat oil in wide pan over medium-high heat and fry onions in batches until deep golden brown and crisp, stirring for even browning. Drain on paper towels and reserve about 1/4 cup of frying oil.
  2. LENTILS AND RICE: Heat 2 tbsp reserved oil in pot over medium, add diced onion and sauté until soft. Add minced garlic, cook briefly. Stir in lentils with salt and coriander. Add 2 cups water, bring to boil, then simmer 10-15 minutes until lentils just tender but not mushy. Add rinsed rice and 3 cups broth, adjust salt, bring to boil, then cover and cook on low until rice and lentils are fully cooked and liquid absorbed (about 15-20 minutes). Let sit covered 5-10 minutes, then fluff gently.
  3. PASTA AND CHICKPEAS: Boil pasta in salted water until just al dente, drain. Warm chickpeas in a small pot with splash of water and salt, or microwave briefly.
  4. TOMATO SAUCE: Heat 2 tbsp oil in saucepan over medium, sauté grated onion until soft. Add garlic, coriander, and red pepper flakes and cook briefly until fragrant. Stir in tomato paste and tomato sauce with enough water for pourable consistency. Simmer 15-20 minutes, then stir in vinegar and adjust seasoning.
  5. GARLIC-CUMIN SAUCE (Optional): Mix white vinegar, hot water, crushed garlic, cumin, black pepper, paprika, and salt in small bowl. Let sit at least 10 minutes.
  6. ASSEMBLY: Layer or toss together rice + lentils + pasta. Top with chickpeas and generous handful of crispy fried onions. Ladle over tomato-vinegar sauce and drizzle with garlic-cumin sauce if using. Serve hot with extra sauce on the side.