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FoodieAtlas Recipes around the World

Koshari

Koshari
Egypt
⏱ — min. Serves: —

Ingredients

  • For the Lentil and Rice Mixture:
  • 1 cup brown or black lentils
  • 1 cup rice
  • 1/2 cup small pasta (like elbow macaroni or ditalini)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • For the Tomato Sauce:
  • 1 can (400 grams or 14 oz) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • For the Crispy Onions:
  • 2 large onions, thinly sliced
  • 1/2 cup all-purpose flour
  • Vegetable oil for frying

Instructions

Cook the Lentils

Rinse the lentils under cold water. Place them in a pot with enough water to cover them by about 2 inches.

Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and set aside.

Cook the Rice and Pasta

Cook the rice according to package instructions. Set aside.

Cook the small pasta according to package instructions. Drain and set aside.

Prepare the Lentil and Rice Mixture

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.

Add the chopped onion and minced garlic, cooking until the onions are golden brown.

Add the cooked lentils, rice, and pasta to the skillet. Stir in the ground cumin, coriander, paprika, black pepper, and salt.

Cook for an additional 5 minutes, stirring occasionally. Set aside.

Prepare the Tomato Sauce

Heat 1 tablespoon of vegetable oil in a saucepan over medium heat.

Add the minced garlic and cook for 1 minute until fragrant.

Add the crushed tomatoes, ground cumin, coriander, paprika, salt, and black pepper.

Simmer for about 10-15 minutes until the sauce thickens slightly. Set aside.

Prepare the Crispy Onions

Heat vegetable oil in a frying pan over medium heat.

Dredge the thinly sliced onions in flour and shake off excess.

Fry the onions in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Assemble the Koshari

Enjoy your meal!