Koshari

Main Dishes | Arabian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Egypt is calling! Koshari, a national mix of rice, lentils, and pasta — with tomato paste, vinegar, and spices.

Ingredients

Long-Grain Rice - 7.1 oz
Black Beluga Lentils - 7.1 oz
Pasta (corkscrew) - 7.1 oz
Garlic - 2 cloves
Ground Cumin - 1 tablespoon
Bay leaf - 1 piece
Onion - 3 pieces
Tomatoes - 10.6 oz
Passata Tomato Sauce - 2 spoons
Cardamom - to taste
Chili Flakes - ¼ spoons
Sugar - to taste
9% Vinegar - 1 tablespoon
Olive Oil - 2 fl oz
Vegetable Oil - 1 qt
Salt - to taste
Chickpea - 3.5 oz

Step by Step guide

Step 1

Slice the onion into thin strips, pat it dry, add a tablespoon of flour, and mix well.

Step 2

Fry in a large amount of vegetable oil until golden brown.

Step 3

Place on a paper towel to absorb excess grease.

Step 4

In a pot, heat 2 tablespoons of olive oil.

Step 5

Sauté the rice for a couple of minutes, then add water, bring to a boil, and simmer on low heat with the lid on until cooked, about 15 minutes.

Step 6

Rinse the lentils under cold water, transfer them to a clean pot, and add 500 ml of water. Add crushed garlic, cumin seeds, and a bay leaf, then bring to a boil. Reduce the heat and simmer for 20-30 minutes, covered. Add salt and stir. If there is excess water, drain it.

Step 7

Cook the pasta according to the package instructions, adding salt.

Step 8

In another saucepan, heat vegetable oil and sauté the chopped onion for 5-7 minutes until it becomes translucent, then add the minced garlic.

Step 9

Then add the minced garlic, followed by the diced tomato, tomato paste, salt, sugar, black pepper, chili flakes, cumin, cardamom, and vinegar. Bring to a boil and simmer for 20 minutes.