Egyptian Koshari

Name: Egyptian Koshari
Total time: 2700 s
Yield: Serves 4-5 servings
Ingredients: 10 1/2 oz Egyptian rice (about 300 grams); 1 1/2 cups red lentils (about 285 grams); 1 cup dried chickpeas, soaked overnight (about 170 grams); 1 cup vermicelli noodles (about 60 grams); 14 oz ditalini or elbow macaroni (about 400 grams); you can also add spaghetti if you like; 4 medium onions; 1/2 lb brown lentils, soaked for 1 hour (about 225 grams); 1 1/2 cups oil for frying and cooking (about 355 ml); Salt to taste; 3 cups tomato juice (about 710 ml); 2 large tomatoes; 1/4 cup vinegar (about 60 ml); 2 tablespoons minced garlic; 1 teaspoon ground cumin; 1 teaspoon chili powder (optional)

Taghreed Gamil @Nefertota

مصر

A very delicious recipe for one of the most famous Egyptian dishes. I used red lentils and pasta (macaroni).

Taghreed Gamil @Nefertota

مصر

A very delicious recipe for one of the most famous Egyptian dishes. I used red lentils and pasta (macaroni).

Saved

Ingredients

45 minutes

Serves 4-5 servings

10 1/2 ozEgyptian rice (about 300 grams)
1 1/2 cupsred lentils (about 285 grams)
1 cupdried chickpeas, soaked overnight (about 170 grams)
1 cupvermicelli noodles (about 60 grams)
14 ozditalini or elbow macaroni (about 400 grams); you can also add spaghetti if you like
4medium onions
1/2 lbbrown lentils, soaked for 1 hour (about 225 grams)
1 1/2 cupsoil for frying and cooking (about 355 ml)
Salt to taste
3 cupstomato juice (about 710 ml)
2large tomatoes
1/4 cupvinegar (about 60 ml)
2 tablespoonsminced garlic
1 teaspoonground cumin
1 teaspoonchili powder (optional)

Saved

Steps

45 minutes

1

Place the soaked chickpeas in a pot, cover with water, and boil with 1/2 teaspoon salt and 1/2 teaspoon sugar until tender.
2

Boil the soaked brown lentils in water until cooked, reserving the cooking water.
3

Slice the onions thinly (julienne), sprinkle with a little salt and cornstarch, and fry in oil until golden brown. Drain on a strainer to keep them crispy.
4

Boil the pasta in water with 1 teaspoon vinegar to prevent sticking, then drain.
5

Rinse the rice and red lentils. Dice one onion. In a pot, heat 2 tablespoons of the oil used for frying onions, add the diced onion, and sauté for 1 minute. Add the rice and red lentils, stir briefly, then add water (you can use the chickpea cooking water for extra protein). Add salt, stir, reduce the heat when it starts to absorb the water, and cook until done.
6

To make the tomato sauce: Dice a small onion and sauté in 2 tablespoons of the reserved onion frying oil until soft. Add the tomato juice, 2 tablespoons of the brown lentil cooking water, 1 teaspoon cumin, and salt. Bring to a boil and simmer until thickened.
7

To make the spicy sauce: Cut the tomatoes into large cubes. In a skillet, heat 2 tablespoons of the reserved onion frying oil, add the minced garlic and salt, and sauté until fragrant. Add the vinegar, tomato cubes, cumin, and chili powder. Add 1 cup of the brown lentil cooking water and simmer for 5 minutes, then remove from heat.
8

Your koshari is ready to serve. Layer the ingredients as shown in the picture and serve with the sauces. Enjoy!