Egyptian koshari with lentils, rice and macaroni

Name: Egyptian koshari with lentils, rice and macaroni
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 portions
Ingredients: 200 g long-grain rice; 200 g brown lentils; 1 tin chickpeas; 150 g macaroni; 1 tin canned peeled tomatoes; 2 tablespoons tomato paste; 4 cloves garlic; 1 teaspoon cumin; 0.5 teaspoon cayenne pepper; 2 tablespoons olive oil; 3 pcs onion; 3 tablespoons olive oil; 2 tablespoons wine vinegar

Eduard LáskaPastaMoroccan Cuisine x se líbilo

Koshari is the most famous Egyptian street food and in Cairo almost every stall sells its own version. A single bowl brings together long-grain rice, brown lentils and macaroni, all topped with a spicy tomato sauce and crowned with golden caramelized onions. The hearty mix of legumes and grains satisfies even without any meat, so it became a favorite of laborers and of those who fast. Wine vinegar and fiery harissa belong on the table so everyone can adjust the heat. It is served hot and right away.

Příprava: 20min

Vaření: 40min

CELKOVÝ ČAS: 1h

Step by step process

Preparing the lentils and rice

1
Koshari starts with the lentils: rinse the brown lentils with cold water, place in a pot and cover with water in a 1:3 ratio. Bring to a boil and cook for 20 minutes until tender. Season with salt only at the end.
2
Rinse the long-grain rice until clear. Place in a pot with 400 ml of salted water, bring to a boil, lower the heat and cook covered for 15 minutes. Let it steam off the heat for another 5 minutes without lifting the lid.

Cooking the macaroni and chickpeas

3
Cook the macaroni in plenty of salted boiling water until al dente according to the package. Drain and set aside.
4
Rinse the canned chickpeas under cold water and pat dry. Warm them briefly in a dry pan until they take on a pleasant golden color.

Tomato sauce

5
Sauté the crushed garlic in olive oil for about 30 seconds, then add the peeled tomatoes and tomato paste. Mash with a fork and cook over medium heat for 10 minutes.
6
Season with cumin, cayenne pepper and salt. Koshari is traditionally served spicy, so feel free to add more spice.

Caramelized onions

7
Slice the onion into thin rings. Fry in olive oil over medium-high heat for 15 to 20 minutes until golden and caramelized. At the end add the wine vinegar and cook for one minute.

Assembly and serving

8
In a bowl or deep plates, layer the rice first, then the lentils, then the macaroni and top with the chickpeas. Pour over the hot tomato sauce and crown with the caramelized onions.
9
Serve the koshari right away. Put wine vinegar and harissa on the table so everyone can adjust the heat and acidity to taste.