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

Ingredient Substitutions

• Instead of Ditalini Pasta: Small shell pasta, orzo
• Instead of Elbow Macaroni: Small tube pasta
• Instead of Spaghetti: Linguine broken, fettuccine broken
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Onion: Yellow onion, sweet onion
• Instead of All-Purpose Flour: Whole wheat flour
• Instead of Brown Lentils: Green lentils, red lentils (shorter cooking)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Salt: Kosher salt
• Instead of Ground Cumin: Ground coriander
• Instead of Vermicelli: Thin rice noodles, angel hair pasta
• Instead of Basmati Rice: Long grain rice
• Instead of Canned Chickpeas: Canned white beans
• Instead of Canned Crushed Tomatoes: Fresh tomatoes blended
• Instead of Paprika: Smoked paprika (½ tsp)
• Instead of Ground Black Pepper: White pepper
• Instead of Hot Pepper: Red pepper flakes (¼ tsp)

Equipment Needed

• Large Pot
• Skillet
• Saucepan
• Fine Mesh Strainer
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Serving Dish

Critical Steps — Do Not Skip

• Fry the onions until deep golden brown without burning.
• Toast vermicelli before adding rice to develop nutty flavor.
• Cook the basmati rice in the flavored oil for aromatic depth.
• Simmer the tomato sauce with spices until thickened.
• Layer the ingredients in the correct order for texture contrast.

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for the best flavor in the onions and sauce.
• Add a pinch of sugar to the tomato sauce if the tomatoes are too acidic.
• For extra heat, stir in a pinch of cayenne pepper with the paprika.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze portions in freezer‑safe containers for up to 2 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pasta and rice a day ahead; refrigerate separately.
• Prepare the tomato sauce and store in an airtight container.
• Fry the onions just before serving to retain crispness.

Frequently Asked Questions