Koshari
A layered Egyptian street-food bowl where nutty rice and lentils mingle with tender pasta and chickpeas, all brightened by a tangy spiced tomato sauce and crowned with crisp fried onions. Hearty, textural, and built from pantry staples into something greater than the sum of its parts.
1 cup brown lentils, rinsed
1 cup long-grain white rice, rinsed
1 cup elbow macaroni
1 can chickpeas, 15 oz, drained and rinsed
1 can crushed tomatoes, 28 oz
2 yellow onion, 1 large for sauce and 1 large for frying, thinly sliced
4 clove garlic, peeled and smashed
1 cup vegetable oil, for frying onions and some for sauce
2 tbsp tomato paste
3 tbsp distilled white vinegar
1 tsp granulated sugar
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp paprika
1 ½ tsp kosher salt
3 pinch black pepper
4 cup water, divided for cooking lentils and rice
2 tbsp olive oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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