Traditional Egyptian Koshari

Koshari is a traditional Egyptian recipe made with rice, lentils, pasta, tomato sauce, and crispy onions. Get the full recipe here.

• Onions
• Flour
• Cooking oil
• Vermicelli
• Jasmine rice
• Water
• Brown lentils
• Ground cumin
• Dilatini
• Spaghetti
• Garlic cloves
• Tomato sauce
• White vinegar
• Black pepper
• Salt

 

Directions:

1. Season the onions with salt and toss in flour. Fry in oil over medium-high heat until crispy and golden-brown. Transfer them to a plate lined with paper towels to soak up the excess oil.
2. Next, cook the pasta as indicated on the package. Drain, then add 1 tbsp of the oil from frying the onions and season to taste. Set aside.
3. Wash the lentils with cold water, then drain. Add them to a pot with 4 cups of water and add cumin and salt. Bring to a boil, then cover and reduce to medium heat. Simmer until lentils are tender, about 25 to 30 minutes.
4. Wash the chickpeas with cold water, then drain. Add them to a pot with 2 cups of water and add cumin and salt. Heat over medium, then cover and reduce heat to medium low. Cook until tender, about 10-15 minutes.
5. Next, make the vermicelli rice. Add oil from frying the onions to a pot over medium high heat and add the vermicelli. Cook until golden brown, then add water and rice. Season with salt, to taste. Once it comes to a boil, cover and reduce heat to medium-low. Cook for 20-25 minutes, then fluff with a fork, cover, and set aside.
6. Finally, make the tomato sauce. Add oil from frying the onions to a pot over medium heat, and garlic. Cook until fragrant. Then, add tomato sauce, cumin, salt, and pepper to taste. Stir until well combined, then simmer over low heat for about 15 minutes or until thickened. Add vinegar, then remove from heat.