Koshari - National Dish of Egypt (Day 9)

Ingredients

• 1 cup Brown Lentils (Rinse and pick over; no soaking required)
• 1 cup Long Grain Rice (Rinse until water runs clear)
• 1 cup Small Pasta (Elbow Macaroni or Ditalini) (Dry pasta)
• 1 cup Chickpeas (Cooked, drained and rinsed (canned works fine))
• 2 cups Tomato Sauce (Canned crushed tomatoes or homemade sauce)
• 1 tsp Ground Coriander (Toasted for extra aroma)
• 1 tsp Chili Powder (Adjust to desired heat level)
• 1 tbsp Distilled White Vinegar (Adds a punchy tang to the sauce)
• 2 large Onion (Thinly sliced for frying until crisp)
• 1 cup Vegetable Oil (For deep‑frying onions; neutral flavor)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. Cook the Lentils

   Rinse 1 cup brown lentils, place in a large pot with 3 cups water, add ½ tsp salt, bring to a boil then simmer uncovered for about 20 minutes until tender but not mushy. Drain any excess water.

   Time: PT20M

   Temperature: Medium heat

2. Cook the Rice

   Rinse 1 cup long‑grain rice until water runs clear. In a medium saucepan combine rice, 2 cups water, ¼ tsp salt, bring to a boil, then cover and reduce to low heat. Simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.

   Time: PT20M

   Temperature: Low heat

3. Cook the Pasta

   Bring a pot of salted water to a boil. Add 1 cup small pasta and cook according to package directions (usually 8‑10 minutes) until al dente. Drain in a fine mesh sieve and set aside.

   Time: PT12M

   Temperature: Boiling

4. Heat the Chickpeas

   In a small saucepan, add 1 cup cooked chickpeas with a splash of water, warm over medium heat for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium heat

5. Prepare the Tomato Sauce

   In the same saucepan used for chickpeas, add 2 cups tomato sauce, 1 tsp ground coriander, 1 tsp chili powder, ½ tsp salt, and ¼ tsp black pepper. Simmer for 12‑15 minutes, stirring occasionally. Finish by stirring in 1 tbsp distilled white vinegar for a bright tang.

   Time: PT15M

   Temperature: Medium heat

6. Fry the Onions Until Crispy

   Thinly slice the 2 large onions. Heat 1 cup vegetable oil in a deep frying pan over medium‑high heat until shimmering (about 180°C). Add onion slices in batches, frying until deep golden‑brown and crisp, about 8‑10 minutes per batch. Remove with a slotted spoon onto paper towels to drain.

   Time: PT15M

   Temperature: 180°C

7. Assemble the Koshary

   In a large serving bowl, layer the cooked rice, then lentils, pasta, and chickpeas. Spoon generous amounts of the hot tomato sauce over the top. Sprinkle the crispy fried onions evenly and garnish with chopped fresh parsley.

   Time: PT5M

Nutrition Facts

Calories

540

Protein

15g

Carbohydrates

92g

Fat

12g

Fiber

13g