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Per serving
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- 1
Fry the crispy onions
Slice 1 large onion into thin rings, sprinkle with salt, and toss in the 1/3 cup flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat and cook the onions, stirring often, for 15 to 20 minutes until deep golden and crisp but not burnt. Drain on paper towels. These are the soul of koshari, so don't rush them.
- 2
Build the spiced tomato sauce
In a saucepan, heat 1 tablespoon oil and cook 1 small grated onion over medium-high heat until translucent and golden (don't let it brown). Add the minced garlic, 1 teaspoon of the coriander, and the red pepper flakes and saute 30 to 45 seconds until fragrant. Pour in the tomato sauce with a pinch of salt, bring to a simmer, and cook about 15 minutes until thickened. Stir in the vinegar, then lower the heat and cover to keep warm. That splash of vinegar is what gives koshari its signature tang.
- 3
Par-cook the lentils
Bring the brown lentils and 4 cups water to a boil over high heat, then reduce to low and cook 15 to 17 minutes until just barely tender with a little bite left. Drain and season lightly with salt.
- 4
Cook the rice and lentils together
Rinse the rice and soak it 15 minutes, then drain. In a saucepan over medium-high heat, combine the par-cooked lentils and rice with 1 tablespoon oil, 1/2 teaspoon each salt and pepper, and the remaining 1 teaspoon coriander. Cook 3 minutes, stirring often. Add about 3 cups warm water to cover by roughly 1 1/2 inches, bring to a boil, then cover and cook until the liquid is absorbed, about 20 minutes. Rest covered and undisturbed 5 minutes.
- 5
Boil the pasta and warm the chickpeas
While the rice cooks, boil the elbow pasta in salted, lightly oiled water until al dente, then drain. Rinse and drain the chickpeas and warm them through.
- 6
Layer it up
Fluff the rice and lentils with a fork and spread on a platter. Top with the pasta, half the tomato sauce, the warm chickpeas, and half the crispy onions. Serve the rest of the sauce and onions on the side so everyone can pile on as much as they want.
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Koshari (Egyptian Lentils, Rice & Pasta)
Created by: SpiceRouteCooks
Ingredients
- 2 onion
- 1/3 cup all-purpose flour
- 1/2 cup vegetable oil
- 4 garlic
- 2 tsp ground coriander
- 1 tsp crushed red pepper flakes
- 28 oz tomato sauce
- 2 tbsp white vinegar
- 1 1/2 cup brown lentils
- 1 1/2 cup rice
- 2 cup elbow pasta
- 15 oz chickpeas
- salt and pepper, to taste
Instructions
- Fry the crispy onionsSlice 1 large onion into thin rings, sprinkle with salt, and toss in the 1/3 cup flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat and cook the onions, stirring often, for 15 to 20 minutes until deep golden and crisp but not burnt. Drain on paper towels. These are the soul of koshari, so don't rush them.
- Build the spiced tomato sauceIn a saucepan, heat 1 tablespoon oil and cook 1 small grated onion over medium-high heat until translucent and golden (don't let it brown). Add the minced garlic, 1 teaspoon of the coriander, and the red pepper flakes and saute 30 to 45 seconds until fragrant. Pour in the tomato sauce with a pinch of salt, bring to a simmer, and cook about 15 minutes until thickened. Stir in the vinegar, then lower the heat and cover to keep warm. That splash of vinegar is what gives koshari its signature tang.
- Par-cook the lentilsBring the brown lentils and 4 cups water to a boil over high heat, then reduce to low and cook 15 to 17 minutes until just barely tender with a little bite left. Drain and season lightly with salt.
- Cook the rice and lentils togetherRinse the rice and soak it 15 minutes, then drain. In a saucepan over medium-high heat, combine the par-cooked lentils and rice with 1 tablespoon oil, 1/2 teaspoon each salt and pepper, and the remaining 1 teaspoon coriander. Cook 3 minutes, stirring often. Add about 3 cups warm water to cover by roughly 1 1/2 inches, bring to a boil, then cover and cook until the liquid is absorbed, about 20 minutes. Rest covered and undisturbed 5 minutes.
- Boil the pasta and warm the chickpeasWhile the rice cooks, boil the elbow pasta in salted, lightly oiled water until al dente, then drain. Rinse and drain the chickpeas and warm them through.
- Layer it upFluff the rice and lentils with a fork and spread on a platter. Top with the pasta, half the tomato sauce, the warm chickpeas, and half the crispy onions. Serve the rest of the sauce and onions on the side so everyone can pile on as much as they want.