Koshari Full Recipe

Ingredients

• 1 cup Ditalini Pasta (dry)
• 1 cup Elbow Macaroni (dry)
• 1 cup Spaghetti (broken in half)
• 4 tablespoons Olive Oil (extra‑virgin preferred)
• 1 large Onion (thinly sliced)
• 2 tablespoons All-Purpose Flour (for coating onions)
• 1 cup Brown Lentils (rinsed)
• 4 cloves Garlic (2 for lentils, 2 for sauce, minced)
• 1.5 teaspoons Salt (divided)
• 2 teaspoons Ground Cumin (1 tsp for lentils, 0.5 tsp for pasta seasoning, 0.5 tsp for sauce)
• 0.5 cup Vermicelli (broken into small pieces)
• 1 cup Basmati Rice (rinsed)
• 1 can Canned Chickpeas (15 oz, drained and rinsed)
• 2 cans Canned Crushed Tomatoes (28 oz each)
• 1 teaspoon Paprika (sweet paprika)
• 0.5 teaspoon Ground Black Pepper (freshly ground)
• 1 small Hot Pepper (optional, sliced)

Instructions

1. Cook the Pasta

   Break the spaghetti in half, combine with ditalini and macaroni in a large pot of salted boiling water. Cook until al dente, about 10 minutes. Drain and set aside.

   Time: PT10M

2. Slice the Onion

   Thinly slice the large onion on a cutting board using a chef's knife.

   Time: PT5M

3. Fry the Onions

   Heat 2 Tbsp olive oil in a skillet over medium heat. Toss the sliced onion with 2 Tbsp flour, then fry, stirring occasionally, until deep golden brown, about 20–30 minutes.

   Time: PT25M

4. Cook the Lentils

   In a saucepan, combine 1 cup lentils, 2 minced garlic cloves, 1 tsp salt, and 1 tsp ground cumin. Cover with water, bring to a boil, then simmer until tender, about 20 minutes. Drain and set aside.

   Time: PT20M

5. Toast Vermicelli and Cook Rice

   In the same skillet used for the onions, add the remaining 2 Tbsp olive oil if needed. Toast the vermicelli for 2 minutes until fragrant, then add the rinsed basmati rice. Stir to coat the rice, add 2 cups water, bring to a boil, reduce heat, cover, and simmer 15 minutes until rice is fluffy.

   Time: PT20M

6. Season the Pasta (Optional)

   In a large bowl, toss the cooked pasta with 1 Tbsp olive oil, a pinch of salt, ½ tsp black pepper, 1 tsp paprika, and ½ tsp ground cumin.

   Time: PT5M

7. Prepare Tomato Sauce

   In the skillet, heat 1 Tbsp olive oil over medium heat. Add the remaining 2 minced garlic cloves and sauté 1 minute. Add the two cans of crushed tomatoes, ½ tsp cumin, ½ tsp paprika, ½ tsp black pepper, and salt to taste. Add sliced hot pepper if using. Simmer 10 minutes, stirring occasionally.

   Time: PT10M

8. Combine Chickpeas and Lentils with Sauce

   Stir the drained chickpeas and cooked lentils into the simmering tomato sauce. Heat through for 5 minutes.

   Time: PT5M

9. Assemble the Casserole

   In a serving dish, layer the rice‑vermicelli mixture first, then spread the chickpea‑lentil sauce, followed by the seasoned pasta, and top with the golden fried onions. Drizzle any remaining tomato sauce over the top.

   Time: PT5M

10. Rest and Serve

    Allow the assembled casserole to rest for 5 minutes before serving so the flavors meld.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

10 g

Fiber

10 g