Egyptian Koushari

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 851
• Protein: 32 g
• Carbs: 127 g
• Fat: 20 g

Ingredients

• 200 g White rice ( dry )
• 150 g Green lentil ( dry )
• 150 g Dried pasta ( small elbows or broken spaghetti )
• 200 g Chickpea ( cooked and drained )
• 4 piece Round tomato ( blended into a puree )
• 50 g Fried onions ( for garnish )
• 4 piece Garlic ( minced )
• 4 tbsp Vinegar ( white wine )
• 2 tsp Cumin ground
• 1 tsp Hot pepper en poudre optional
• 3 tbsp Sunflower oil
• 100 g Brown lentils ( rinsed )

Instructions

1. Cooking lentils and rice

   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. Preparing the starches

   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. Tomato sauce reduction

   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. Garlic and vinegar sauce (Dakka)

   Mix pressed garlic, cumin, and vinegar with a little warm water. This sauce should remain liquid and sharp in taste.

5. Plating

   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.

Chef's tips

• 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.

Storage

Store components separately in the fridge for 3 days. Reheat using steam or microwave before adding the fried onions.