Egyptian Koushari
Ingredients
- 200 gWhite rice (dry)
- 150 gGreen lentil (dry)
- 150 gDried pasta (small elbows or broken spaghetti)
- 200 gcanned chickpeas (cooked and drained)
- 4 pcRound tomato (blended into a puree)
- 50 gFried onions (for garnish)
- 4 pcGarlic (minced)
- 4 tbspVinegar (white wine)
- 2 tspCumin ground
- 1 tspHot pepper en poudre
- 3 tbspSunflower oil
- 100 gBrown lentils (rinsed)
Method
A layering of textures where rice, pasta, and lentils bind under a vinegary tomato sauce. Fried onions provide the final crunch over a base of warm spices.
- 1
Rinse the green and brown lentils. Cook them in boiling water until tender but still firm to the bite. Cook the white rice by absorption in a volume of salted water. Mix the two types of lentils and the rice once cooked.
- 2
Cook the dry pasta al dente in a large pot of boiling salted water. Drain and set aside with a drizzle of oil to prevent sticking.
- 3
Sauté the minced garlic in oil. Add the blended round tomatoes with cumin and chili. Simmer over low heat until the sauce coats the spoon. Pour in the vinegar at the end of cooking for acidity.
- 4
Mix pressed garlic, cumin, and vinegar with a little warm water. This sauce should remain liquid and sharp in taste.
- 5
Layer the rice-lentil mixture at the bottom, add the pasta, then the drained chickpeas. Generously top with red tomato sauce. Finish with a handful of fried onions for contrast.
Frequently asked questions
How do you get this dish right?
- Do not mix everything before serving: the layered look is the soul of Koushari.
- The secret is in the Dakka sauce (garlic/vinegar), don't fear the acidity, it wakes up the starches.
How long does this dish keep?
Store components separately in the fridge for 3 days. Reheat using steam or microwave before adding the fried onions.
