A generous platter of Egyptian koshari featuring rice, lentils, pasta, and chickpeas topped with a zesty, spiced vinegar tomato sauce. Crispy fried onions add the essential crunch that makes this dish irresistible.
Ingredients
- 250 g long-grain white rice
- 220 g brown lentils
- 200 g ditalini or small elbow macaroni
- 250 g cooked chickpeas, drained
- 500 ml tomato puree
- 4 pieces yellow onions
- 4 cloves garlic
- 40 g all-purpose flour
- 400 ml neutral cooking oil
- 2 tbsp distilled white vinegar
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp red pepper flakes
- 1 tsp granulated sugar
- to taste fine salt
- to taste freshly ground black pepper
- 2 l water
- 0.5 bunches flat-leaf parsley
Method
- Rinse the lentils, then simmer in a pot of salted water until tender but still holding their shape, about 20 to 25 minutes. Drain, reserving some of the cooking liquid.
- Rinse the rice until the water runs almost clear, then cook over low heat with part of the reserved lentil cooking liquid until the grains are tender and fluffy, about 15 minutes. Remove from the heat and let rest, covered.
- Cook the small pasta in a large pot of salted boiling water until just al dente. Drain well and toss with a drizzle of oil to prevent sticking.
- Thinly slice the onions, pat them dry with a clean kitchen towel, dust lightly with flour, and fry in hot oil until deep golden brown, crisp, and fragrant. Drain on paper towels.
- Saute the minced garlic in a little strained frying oil until fragrant without letting it brown deeply, then stir in the cumin, coriander, and chili flakes to toast for a few seconds.
- Stir in the tomato puree, white vinegar, and sugar. Simmer until the sauce thickens, turns glossy, and loses its raw edge, about 15 to 20 minutes, then season with salt and pepper.
- Warm the chickpeas in a small ladleful of sauce or hot water until tender and heated through, then gently fold the rice, lentils, and pasta together into an even blend without crushing the grains.
- Layer the warm rice, lentil, and pasta base onto a platter, top with the chickpeas, spoon over the hot tomato sauce, and finish with a generous mound of crispy fried onions. Garnish with chopped flat-leaf parsley and serve with extra chili flakes at the table.
Nutrition
Per serving
- Energy
- 602.3 kcal
- Protein
- 15.85 g
- Carbohydrate
- 84.62 g
- Fat
- 22.21 g
- Fibre
- 9.71 g
- Calcium
- 61.32 mg
- Iron
- 4.41 mg
- Magnesium
- 46.95 mg
