Authentic Koshari (Egyptian Rice, Lentils & Pasta)
Koshari is Egypt's national dish and for good reason. It is full of layers of flavour starting with rice and lentils, macaroni, chickpeas, a spiced tomato sauce, dukkah (cumin vinegar) and lots of caramelized onions. One bite and you will be in love!
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 large onions (yellow)
- 2 tablespoons flour
- 2 tablespoons cornstarch
- vegetable oil (for frying)
- 1 onion (finely diced)
- 1/2 cup onion oil
- 2 cloves garlic (minced)
- 1.5 teaspoons kosher salt
- 1 cup brown lentils
- 2 cups water
- 2 cups Calrose rice (or any medium grain rice)
- 3 cups chicken broth
- 200 grams elbow or ditalini pasta
- 2 teaspoons kosher salt
- water
- 540 ml canned chickpeas (drained and rinsed)
- 1 tablespoon onion oil
- 1/2 teaspoon cumin
- 1/8 teaspoon kosher salt
- 3 cloves garlic (minced)
- 1 tablespoon onion oil
- 1/2 cup white vinegar
- 2 teaspoons coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon chilli flakes
- 7 cloves garlic (minced)
- 2 tablespoons onion oil
- 1/4 cup white vinegar
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2.5 cups tomato passata/puree (600 ml)
- 1/2 cup tomato sauce (as made above)
- 1/2 teaspoon chilli powder (to taste)
Instructions
- 1
Peel and slice onions into half moon slices.
- 2
In a large bowl combine the sliced onions with the flour and cornstarch and lightly coat them.
- 3
Heat enough oil in a large sauté pan, enough to cover the onions, over medium-high heat.
- 4
Add in the onions so that they are immersed in the oil and not overcrowded. If needed, fry the onions in two batches or two sauté pans.
- 5
Once the onions at the edges start to turn golden, gently bring the outer ones to the centre and continue frying until they all turn golden brown. Be careful not to burn them!
- 6
With a slotted spoon remove the onions from the oil to a paper towel lined tray to absorb the excess oil and set aside.
- 7
Strain the remaining oil through a sieve and set aside to use in the rest of the recipe.
- 8
Wash the lentils and the rice in separate bowls and set aside.
- 9
In a large pot over medium heat, add the onion oil along with the chopped onions and garlic.
- 10
Cook for a few minutes until softened and fragrant.
- 11
Drain and add in the soaked lentils along with the 2 cups of water.
- 12
Cover and bring to a boil.
- 13
Reduce heat and continue to cook until the lentils have softened and the water has disappeared, about 10-15 minutes.
- 14
Once cooked, add in the rice along with the chicken broth and salt.
- 15
Raise heat to high, once it comes to a boil, cover, reduce heat and cook for 10-15 minutes until rice is fluffy and cooked through.
- 16
Add a tablespoon of onion oil and gently mix through.
- 17
In a medium sized pot filled with water bring it to a boil over high heat.
- 18
Add the pasta and the salt, give it a stir.
- 19
Once cooked according to package directions, drain and set aside.
- 20
Drain and rinse the chickpeas.
- 21
Combine the chickpeas with the salt, cumin and onion oil. Set aside.
- 22
In a small saucepan on medium heat, add the onion oil and garlic.
- 23
While stirring, cook the garlic until it just starts to turn lightly golden.
- 24
Add vinegar, reduce heat and then add in the coriander, cumin, salt and chilli flakes.
- 25
Stir together and then transfer to a bowl and set aside.
- 26
In a medium saucepan on medium heat, add the onion oil and garlic.
- 27
While stirring, cook the garlic until it just starts to turn lightly golden.
- 28
Add vinegar, coriander, cumin, salt, chilli flakes and black pepper.
- 29
Add in the tomato passata/puree and mix until well combined.
- 30
Bring the sauce to a boil, stir, then reduce to a simmer.
- 31
Simmer and reduce until thickened. Set aside.
- 32
Skim off 1/2 cup of the tomato sauce and transfer to a bowl.
- 33
Add the chilli powder to your taste and stir.