Koshari

About This Recipe

Koshari is Egypt's national street food and one of the most complete vegetarian meals in any cuisine — the combination of lentils and rice creates a complete protein. Its genius lies in layering contrasting textures and flavors: soft lentils against firm pasta, rich tomato sauce against sharp garlic vinegar, all crowned with impossibly crispy fried onions. Koshari vendors in Cairo operate with military efficiency, ladling components with practiced speed.

Ingredients

Serves 6

• 200 gbrown lentils
• 200 gshort-grain rice
• 200 gelbow macaroni
• 4 largeonions(thinly sliced for frying)
• 400 gcanned crushed tomatoes
• 4 clovesgarlic(minced)
• 2 tspground cumin
• 1 tspground coriander
• 1/2 tspchili flakes
• 3 tbspwhite vinegar
• 3 tbspvegetable oil
• 1 tspsalt

Instructions

1. 1

   Cook lentils

   Boil lentils in salted water for 20–25 minutes until tender but not mushy. Drain.

2. 2

   Fry the onions

   Fry sliced onions in oil over medium-high heat for 20–25 minutes until deep brown and crispy. Drain on paper towels.

3. 3

   Make the tomato sauce

   Fry garlic in 1 tbsp oil. Add tomatoes, cumin, coriander, chili, salt. Simmer 15 minutes.

4. 4

   Make garlic vinegar

   Mix vinegar with 2 cloves of minced garlic and a pinch of cumin.

5. 5

   Cook rice and pasta

   Cook rice and pasta separately according to their instructions.

6. 6

   Assemble

   Layer rice, lentils, and pasta in a bowl. Ladle tomato sauce over the top. Add crispy onions and drizzle with garlic vinegar.

Variations

• •

  Add chickpeas to the bowl

• •

  Use vermicelli noodles instead of macaroni

Storage

All components keep separately 3 days. Crispy onions are best made fresh. Assemble just before eating.

Frequently Asked Questions