Egyptian · Vegetarian
Koshari
Egypt's beloved street food combining rice, lentils, pasta, and chickpeas topped with crispy fried onions and tangy tomato sauce. This hearty vegetarian dish represents the soul of Egyptian cuisine with its satisfying mix of textures and bold flavors.
The Method
Instructions
First things first, let's get those lentils cooking. Grab a medium pot or saucepan and pour in your lentils along with 4 cups of water. Turn the heat up to high and bring it all to a good rolling boil. Once boiling, dial the heat down to low so the lentils can simmer gently. Cook them just until they're starting to get tender but still have a bit of bite to them, about 15 to 17 minutes. You're aiming for par cooked lentils here because they'll finish cooking later with the rice. When they're ready, drain off the water and sprinkle in a pinch of salt to season them lightly.
Next up, let's move on to the rice and finish cooking the lentils together. First, drain your rice from any soaking water it's been resting in. Now, in the same saucepan, add the par cooked lentils back in along with the rice. Pour in about a tablespoon of cooking oil, sprinkle in some salt, freshly cracked pepper, and a good pinch of coriander for that lovely earthy flavor. Turn the heat to medium high and stir everything together for about 3 minutes. This little step helps to toast the rice and lentils slightly, boosting their flavor. Then, add warm water to cover the mixture by about 1 and a half inches , you'll probably need around 3 cups, but keep an eye on it. Bring it back up to a boil, allowing the water to reduce a bit. Once it's boiling, cover the pot and let everything simmer gently until the rice and lentils have absorbed all the liquid and are completely cooked through, which usually takes about 20 minutes. When done, keep the pot covered and give it a gentle rest for about 5 minutes so the steam can finish the job and everything gets nice and fluffy.
While that's bubbling away, it's pasta time! Bring a big pot of water to a boil and add a dash of salt and a little oil , this helps keep the pasta from sticking together. Toss in your elbow macaroni and cook it according to the package instructions until it's just al dente, meaning it should still have a little chew without being too soft. Once cooked, drain the pasta and set it aside.
Now, let's warm up those chickpeas. Just cover them and pop them in the microwave for a brief moment to heat through , you just want them warm so they blend nicely with the rest of the dish when serving.
Finally, the crispy onion topping, which really takes this dish to the next level. Take your onion rings and sprinkle them with a pinch of salt, then toss them in flour until they're lightly coated. Give them a good shake to get rid of any extra flour hanging on. Heat a good amount of cooking oil in a large skillet over medium high heat , enough to coat the bottom nicely. Add the onion rings and cook them, stirring often to ensure they brown evenly. You're aiming for a beautiful caramelized golden brown with a crispy texture, but be careful not to burn them. This process will take around 15 to 20 minutes, but trust me, the wait is worth it for those deliciously crispy onions that add crunch and sweetness to your Koshari.
Next up, let's move on to the rice and finish cooking the lentils together. First, drain your rice from any soaking water it's been resting in. Now, in the same saucepan, add the par cooked lentils back in along with the rice. Pour in about a tablespoon of cooking oil, sprinkle in some salt, freshly cracked pepper, and a good pinch of coriander for that lovely earthy flavor. Turn the heat to medium high and stir everything together for about 3 minutes. This little step helps to toast the rice and lentils slightly, boosting their flavor. Then, add warm water to cover the mixture by about 1 and a half inches , you'll probably need around 3 cups, but keep an eye on it. Bring it back up to a boil, allowing the water to reduce a bit. Once it's boiling, cover the pot and let everything simmer gently until the rice and lentils have absorbed all the liquid and are completely cooked through, which usually takes about 20 minutes. When done, keep the pot covered and give it a gentle rest for about 5 minutes so the steam can finish the job and everything gets nice and fluffy.
While that's bubbling away, it's pasta time! Bring a big pot of water to a boil and add a dash of salt and a little oil , this helps keep the pasta from sticking together. Toss in your elbow macaroni and cook it according to the package instructions until it's just al dente, meaning it should still have a little chew without being too soft. Once cooked, drain the pasta and set it aside.
Now, let's warm up those chickpeas. Just cover them and pop them in the microwave for a brief moment to heat through , you just want them warm so they blend nicely with the rest of the dish when serving.
Finally, the crispy onion topping, which really takes this dish to the next level. Take your onion rings and sprinkle them with a pinch of salt, then toss them in flour until they're lightly coated. Give them a good shake to get rid of any extra flour hanging on. Heat a good amount of cooking oil in a large skillet over medium high heat , enough to coat the bottom nicely. Add the onion rings and cook them, stirring often to ensure they brown evenly. You're aiming for a beautiful caramelized golden brown with a crispy texture, but be careful not to burn them. This process will take around 15 to 20 minutes, but trust me, the wait is worth it for those deliciously crispy onions that add crunch and sweetness to your Koshari.
Pairs Well With
