EGYPTIAN KOSHARY

Ingredients

• 1.5 cup Spaghetti (broken into 2‑inch pieces)
• 1.5 cup Mini Pasta (such as ditalini or small elbows)
• 2 cup Green Lentils (rinsed, no soaking required)
• 1 cup Chickpeas (cooked or canned, drained and rinsed)
• 1 cup Vermicelli (Melli) (broken into small pieces)
• 2 cup Egyptian Short‑Grain Rice (rinsed until water runs clear)
• 4 cup Vegetable Stock (low‑sodium)
• 0.5 tsp Salt (adjust to taste)
• 8 clove Garlic (4 cloves for tomato sauce, 4 cloves for spicy sauce, minced)
• 0.5 tsp Ground Cumin
• 0.5 tsp Ground Coriander
• 4 tbsp Tomato Sauce (plain canned or passata)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tsp Chili Flakes (1 tsp for tomato sauce, 1 tsp for spicy sauce)
• 2 cup Hot Water
• 1 cup White Vinegar
• 1 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Vegetable Oil (for toasting vermicelli and sautéing garlic)
• 0.5 cup Crispy Fried Onions (store‑bought or homemade)

Instructions

1. Gather and Prep Ingredients

   Measure all dry ingredients, rinse the rice, lentils, and chickpeas, and mince all eight garlic cloves.

   Time: PT5M

2. Toast Vermicelli (Melli)

   Heat 2 tbsp vegetable oil in a skillet over medium heat. Add broken vermicelli and stir constantly until golden brown and fragrant, about 4‑5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Cook Rice in Stock

   In a large pot, combine rinsed rice, 4 cups vegetable stock, and ½ tsp salt. Bring to a boil, then reduce to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.

   Time: PT15M

   Temperature: medium‑high heat, then low simmer

4. Cook Green Lentils

   While rice cooks, place lentils in a saucepan, cover with 3 cups water, add a pinch of salt, bring to a boil, then simmer uncovered until tender but not mushy, about 15 minutes. Drain any excess water.

   Time: PT15M

   Temperature: medium heat

5. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add broken spaghetti and mini pasta, cooking until al dente (about 8‑10 minutes). Drain and set aside.

   Time: PT10M

   Temperature: high heat

6. Warm Chickpeas

   Add canned chickpeas to a small saucepan with ¼ cup water, heat over medium heat until warmed through, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium heat

7. Prepare Tomato‑Chili Sauce

   In the same skillet used for vermicelli, add 1 tbsp oil if needed and sauté 4 minced garlic cloves over medium heat until fragrant (1 min). Stir in cumin, coriander, black pepper, and 1 tsp chili flakes. Add tomato sauce, 1 cup hot water, ½ cup vinegar, lemon juice, and the remaining ½ tsp salt. Simmer gently for 8‑10 minutes until slightly thickened.

   Time: PT10M

   Temperature: medium heat

8. Assemble Koshary

   In a large serving dish, layer the cooked rice as the base, then add lentils, pasta, chickpeas, and toasted vermicelli. Pour the hot tomato‑chili sauce evenly over the top. Garnish with crispy fried onions.

   Time: PT5M

Nutrition Facts

Calories

480

Protein

15 g

Carbohydrates

80 g

Fat

10 g

Fiber

10 g