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Egyptian Koshari Recipe | The Mediterranean Dish. Hands down a family favorite. A comforting bowl of spiced lentils and rice with chickpeas, tiny pasta, and tomato sauce. Topped with thin crispy onion rings. A tasty, budget friendly, vegan recipe! See it on TheMediterraneanDish.com

Koshari Recipe


  • Author: The Mediterranean Dish
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 7 minutes
  • Total Time: 1 hours 22 minutes
  • Yield: 4-6 1x

Description

Koshari is a traditional Egyptian staple, mixing chick peas, pasta, fried onions, and zesty tomato sauce, served on top a bed of rice and brown lentils! Flavor packed and not to mention healthy!


Scale

Ingredients

For the Crispy Onion Topping

  • 1 large onion, sliced into thin rings
  • Salt
  • 1/3 cup all-purpose flour
  • 1/2 cup cooking oil

For Tomato Sauce

  • Cooking oil
  • 1 small onion, grated
  • 4 garlic cloves, minced
  • 1 tsp ground coriander
  • 1/21 tsp crushed red pepper flakes (optional)
  • 1 28-oz can tomato sauce
  • Salt and pepper
  • 12 tbsp distilled white vinegar

For Koshari 

  • 1 1/2 cup brown lentils, picked over and well-rinsed
  • 1 1/2 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
  • 1/2 tsp each salt and pepper
  • 1/2 tsp coriander
  • 2 cups elbow pasta
  • Cooking oil
  • Water
  • 1 15-oz can chickpeas, rinsed, drained and warmed

Instructions

Make the crispy onion topping. 

  • Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
  • In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).

Make the Tomato Sauce. 

  • In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
  • Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
  • Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.

Make the Koshari

  • Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
  • Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes).  Keep covered and undisturbed for 5 minutes or so.
  • Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
  • Cover the chickpeas and warm in the microwave briefly before serving.

Put it All Together! 

  • To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.

  • Category: Vegetarian
  • Cuisine: Egyptian

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Keywords: Koshari recipe, lentil and chickpea recipe