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Koshary
Koshary
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Egyptian street food favorite: Koshary - lentils, rice, pasta in garlicky tomato sauce, topped with crispy onions.
Ingredients:
  • 1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 0.25 cup red wine vinegar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cayenne pepper
  • 0.5 teaspoon ground cumin
  • 0.5 (16 ounce) package ditalini pasta
  • 1.5 cups short-grain rice, rinsed
  • cold water, to cover
  • 1.5 cups dark brown lentils
  • water to cover
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 1 (14 ounce) can crushed tomatoes
  • 3 cups chicken stock
  • 1 (3 ounce) can French-fried onions
Instructions:
  • Mix chickpeas with vinegar, coriander, cayenne pepper, and cumin in a sealed bag or container with a lid. Chill in the fridge, giving it a shake now and then, as you prepare the rest of the meal.
  • Bring a pot of well-seasoned water to a vigorous boil. Cook pasta until al dente, about 8 minutes; drain and set aside.
  • Soak rice in cold water for 20 minutes until fully covered, then drain.
  • In a pot, cover lentils with water and season with salt and pepper. Boil, then simmer for about 30 minutes until tender. Drain.
  • In a saucepan, heat olive oil over medium-high heat. Sauté onion and garlic until translucent, about 5-7 minutes. Stir in crushed tomatoes, season with salt and pepper, and simmer over medium-low heat while you continue with the rest of the dish.
  • In a pot over medium-high heat, melt butter; add rice and fry on high for 4 to 5 minutes, stirring constantly. Bring to a boil after pouring in chicken stock. Season with salt and pepper. Cover, reduce heat to low, and cook for about 20 minutes until rice is tender and liquid is absorbed.
  • Combine rice and lentils on a large serving platter. Layer cooked pasta over the rice and lentil mixture. Top with marinated chickpeas, tomato sauce, and French-fried onions. Enjoy!

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