Koshari (Egyptian Rice, Lentils & Pasta)
Koshari combines rice, lentils, pasta, and chickpeas, topped with crispy onions and a spiced tomato sauce for a hearty Egyptian dish.
Contents (2 sections)▾
Ingredients
- 200 g rice
- 100 g lentils
- 100 g pasta
- 200 g canned chickpeas, drained
- 2 medium onions, thinly sliced
- 400 g canned tomatoes
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder
- 1 tbsp vinegar
- Salt to taste
- Black pepper to taste
- Oil for frying
Steps
In a pot, add water and salt, bring to a boil. Cook rice, lentils, and pasta separately according to package instructions until tender, about 10-15 minutes.
While the grains cook, heat oil in a pan over medium heat. Fry the sliced onions until golden and crispy, about 8-10 minutes, and set aside on paper towels.
In the same pan, add garlic, cumin, coriander, and chili powder, sauté for 1-2 minutes until fragrant. Add canned tomatoes and tomato paste, simmer for 10 minutes.
Layer the cooked rice, lentils, pasta, and chickpeas on a serving plate, starting with rice at the bottom.
Top with the tomato sauce and finish with the crispy fried onions. Drizzle with vinegar and season with salt and pepper to taste.
Why this works
Koshari's success lies in its layered texture and the harmony of flavors between the rice, lentils, pasta, and chickpeas. Each component contributes to the overall heartiness of the dish, making it a fulfilling meal. The crispy onions add a delightful crunch, contrasting with the soft grains and legumes. The spiced tomato sauce ties everything together, injecting moisture and richness. If the sauce seems too thick, add a splash of water to achieve your desired consistency. Balancing spices is crucial; taste and adjust seasoning as necessary. The vinegar drizzled on top adds a sharp note that brightens the dish, enhancing each bite with a tangy kick. This dish is not only economical, but its layered construction allows for customization, making it a versatile choice for any table.