Egyptian Koshari
Ingredients
- 200 gWhite rice (rinsed)
- 150 gDried pasta (small macaroni)
- 200 gcanned chickpeas (cooked and drained)
- 3 pcYellow onion (thinly sliced)
- 500 gRound tomato (pureed)
- 4 pcGarlic (minced)
- 100 mlSunflower oil (for frying)
- 3 tbspRed wine vinegar
- 1 tbspCumin ground
- 1 tspCoriander seeds (ground)
- 1 pinchHot pepper en poudre
- 1 pinchGray sea salt
- 150 gBrown lentils (rinsed and drained)
- 50 gWheat vermicelli (broken)
Method
A blend of textures where crispy fried onions crunch over a bed of tender rice and lentils. The garlic and vinegar tomato sauce binds everything with a sharp acidity and a hint of chili.
- 1
Thinly slice the onions. Fry them in sunflower oil until they reach a deep brown color and become very crispy. Drain on paper towels; they will harden as they cool.
- 2
In a pot, sauté the vermicelli in some of the onion oil. Add the rinsed rice and brown lentils. Cover with water, salt, and cook on low heat until water is absorbed and grains are tender yet intact.
- 3
Cook the dry pasta in a large pot of salted water until al dente. Drain and toss with a spoonful of the onion oil to prevent sticking.
- 4
Sauté the minced garlic. Add the pureed tomatoes, cumin, coriander, and chili. Let reduce until the sauce coats the back of a spoon. Add the vinegar at the end to maintain the sharp acidity.
- 5
Layer the rice-lentil mix, top with pasta, then chickpeas. Pour the tomato sauce generously over it and finish with a heap of fried onions.
Frequently asked questions
How do you get this dish right?
- Use the onion frying oil to cook the rice and pasta; it's the key to the flavor.
- The onions should be a very deep brown, almost burnt, to achieve that typical sweet bitterness.
How long does this dish keep?
Store components separately in the fridge. Keep fried onions in an airtight container at room temperature to maintain their crunch.
