How to Make KOSHARI

Ingredients

• 1 cup Basmati Rice (washed three times and soaked in cold water for 20 minutes)
• 2 cups Water (for cooking rice by absorption method)
• 1 cup Macaroni (small elbows or ditalini, cooked al dente)
• 1 cup Masoor Dal (Red Lentils) (rinsed and boiled until soft)
• 1 cup Chickpeas (cooked and drained (canned or pre‑boiled))
• 2 medium Onion (one for sauce (roughly chopped) and one for frying into crispy onions)
• 3 pieces Garlic Cloves (minced)
• 1 cup Tomato Puree (freshly blended tomatoes)
• 3 tablespoons Extra Virgin Olive Oil (divided: 1 tbsp for sauce, 1 tbsp for rice, 1 tbsp for final drizzle)
• 1 piece Cinnamon Stick (whole, removed before serving)
• 1 piece Bay Leaf (whole, removed before serving)
• 1 teaspoon Cumin (ground)
• 1 teaspoon Red Chili Powder
• 1 teaspoon Sweet Paprika
• 1 teaspoon Coriander Powder (untoasted)
• 0.25 teaspoon Nutmeg (ground)
• 0.5 teaspoon Black Pepper (freshly cracked)
• to taste Salt

Instructions

1. Prepare Koshari Spice Mix

   In a small bowl combine cumin, red chili powder, sweet paprika, coriander powder, nutmeg, and freshly cracked black pepper. Mix well and set aside.

   Time: PT5M

2. Make Tomato‑Onion Sauce

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the cinnamon stick, bay leaf, and minced garlic; sauté for 30 seconds. Add the roughly chopped red onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in the fresh tomato puree, then add 2 tbsp of the prepared spice mix. Simmer on medium‑low heat for 7‑8 minutes until the sauce thickens.

   Time: PT13M

   Temperature: Medium heat

3. Cook Basmati Rice

   Drain the soaked rice. In a stockpot add 2 cups water, a pinch of salt, and the remaining spice mix (about 2 tsp). Bring to a rolling boil, then add the rice. Stir once, cover, and cook for 4 minutes. Reduce heat to low, place a tight‑fitting lid, and let the rice steam (dum) for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes.

   Time: PT24M

   Temperature: Medium‑high to low

4. Cook Macaroni

   Bring a pot of salted water to a boil, add the macaroni and cook until al dente (about 8 minutes). Drain in a colander and set aside.

   Time: PT10M

   Temperature: Boiling

5. Cook Masoor Dal

   Rinse the red lentils, then place them in a saucepan with 2 cups water. Bring to a boil, then simmer until soft and slightly mushy, about 15 minutes. Drain any excess water.

   Time: PT15M

   Temperature: Medium heat

6. Heat Chickpeas

   If using canned chickpeas, rinse and place them in a small pan with a splash of water; warm through for 3‑4 minutes. If using pre‑boiled chickpeas, simply reheat similarly.

   Time: PT5M

   Temperature: Medium heat

7. Fry Onions Until Crispy

   Thinly slice the second onion. Heat 2 tbsp olive oil in a skillet over medium‑high heat. Add the onion slices in a thin layer and fry, stirring occasionally, until deep golden brown and crisp, about 10‑12 minutes. Remove with a slotted spoon and drain on paper towels.

   Time: PT12M

   Temperature: Medium‑high heat

8. Assemble Koshari

   On a large serving platter, spread the cooked rice as the base layer. Evenly distribute the macaroni, then the cooked lentils, followed by the warmed chickpeas. Spoon the tomato‑onion sauce over the top, discard the cinnamon stick and bay leaf. Finally, sprinkle the crispy fried onions and drizzle the remaining olive oil.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

15 g

Carbohydrates

90 g

Fat

12 g

Fiber

10 g