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The Hearty Egyptian Koshari
Koshari is Egypt's beloved national dish, a vibrant vegetarian staple found on every street corner. Its rich history reflects Egyptian culinary innovation, blending influences from various cultures into a uniquely satisfying meal.
Ingredients
- For the Rice and Lentils
- 1 ½ cups Short-grain Egyptian rice, rinsed
- 1 ½ cups Brown lentils, rinsed
- 4 cups Water (for lentils)
- 3 cups Water (for rice)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- For the Pasta
- 1 cup Elbow macaroni
- 1 cup Small pasta (ditalini or small shells)
- 1 tablespoon Salt
- Water
- For the Chickpeas
- 1 can (15 oz) Chickpeas, canned (15 oz), drained and warmed
- For the Tomato Sauce
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 2 cans (15 oz each) Crushed tomatoes, canned (15 oz each)
- 2 tablespoons White vinegar
- 1 teaspoon Ground cumin
- ½ teaspoon Ground black pepper
- 1 teaspoon Salt
- ½ teaspoon Sugar
- For the Crispy Onions
- 3 large Large onions, thinly sliced
- ½ cup Vegetable oil (for frying)
- ½ teaspoon Salt
- For the Garlic-Vinegar Sauce (Da'aa)
- 4 cloves Garlic, minced
- 2 tablespoons White vinegar
- 2 tablespoons Water
- ½ teaspoon Ground cumin
- ¼ teaspoon Salt
Method
- 1
Prepare the Lentils
23 minStart by preparing the lentils. In a medium pot, combine the rinsed brown lentils with 4 cups of water and 1 teaspoon of salt. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer gently for about 20-25 minutes, or until the lentils are tender but still hold their shape. Drain them well and set aside.
- 2
Cook the Rice
18 minWhile the lentils are cooking, move on to the rice. In a separate pot, heat 2 tablespoons of vegetable oil over medium heat. Add the rinsed short-grain rice and stir it for a minute or two to coat the grains. Pour in 3 cups of water and 1 teaspoon of salt. Bring it to a rolling boil, then immediately reduce the heat to the lowest setting, cover tightly, and cook for 18-20 minutes until all the water is absorbed and the rice is fluffy. Fluff with a fork and set aside.
- 3
Prepare the Pasta
Now for the pasta! Bring a large pot of salted water to a boil. Add the elbow macaroni and small pasta, cooking according to package directions until al dente. Drain thoroughly and toss with a tiny drizzle of oil to prevent sticking.
- 4
Make the Tomato Sauce
15 minLet's create that essential tomato sauce. In a saucepan, heat 2 tablespoons of vegetable oil. Sauté the minced garlic for about 30 seconds until fragrant, being careful not to burn it. Pour in the crushed tomatoes, then stir in white vinegar, ground cumin, black pepper, salt, and sugar. Bring to a gentle simmer, then reduce heat and let it cook for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 5
Make the Crispy Onions
8 minNo koshari is complete without crispy onions! Heat ½ cup of vegetable oil in a large skillet over medium-high heat. Fry the thinly sliced onions in batches, stirring occasionally, until they turn a deep golden brown and become wonderfully crispy. This usually takes around 8 minutes per batch. Remove them with a slotted spoon, drain on paper towels, and sprinkle with a pinch of salt while still hot.
- 6
Prepare the Da'aa (Garlic-Vinegar Sauce)
10 minNow for the zesty Da'aa! In a small bowl, combine the minced garlic, white vinegar, water, ground cumin, and salt. Stir everything together well. Let it sit for at least 10 minutes before serving to allow the flavors to truly meld and develop their characteristic tang.
- 7
Assemble and Serve
To assemble your delicious koshari, spoon a generous layer of rice into a serving bowl. Top it with a layer of lentils, then the mixed pasta, followed by the warmed chickpeas. Ladle a generous amount of the rich tomato sauce over the top, and finally, crown your masterpiece with a heap of those irresistible crispy fried onions. Serve hot, with the refreshing Da'aa on the side for an extra kick!