Koshari
567kcal27.6g protein7.4g fat98.9g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten · sometimes contains dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
ContainsglutenIt is in an ingredient you cannot leave out.
Sometimes contains — check the labeldairy (rice) · egg (rice) · peanut (rice) · tree nut (rice) · sesame (rice) · soy (rice) · shellfish (rice) · fish (rice)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkVegan · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 ½ cup | rice |
| 1 cup | brown lentils |
| 250 g | small pasta |
| 2 cup | cooked chickpeas |
| 3 unit | onions (thinly sliced) |
| 700 ml | tomato sauce |
| 5 clove | garlic |
| ¼ cup | vinegar |
| 2 tsp | cumin |
| ½ cup | neutral oil |
Steps
- fry15 minonions deep brown and crispFry the sliced onions in batches until deeply browned and crisp, then drain well. Take them darker than ordinary sautéed onions without burning them; their crunch and concentrated sweetness are a defining koshari topping.
- simmer25 minlentils tender but intactCook the lentils until tender but not collapsing, drain if necessary, then cook the rice so its grains remain separate. Keep the two textures distinct rather than turning them into one soft porridge.
- boil8 minpasta just tenderBoil the pasta separately until just tender and drain. Separate cooking prevents the pasta starch from making the rice-and-lentil base gummy.
- simmer15 mintomato sauce bright and spicedCook garlic and cumin briefly, add tomato sauce and part of the vinegar and simmer until flavorful. The sauce should be tangy enough to cut through the substantial rice, lentil and pasta base.
- mix3 minsharp garlic-vinegar condimentCombine remaining vinegar with a little garlic, cumin and water to make a sharp table condiment. Keep it separate so diners can adjust acidity without making the whole tomato sauce harsh.
- top5 mincomponents visibly layeredLayer rice and lentils with pasta, spoon over chickpeas and tomato sauce, then crown generously with crisp onions. Serve the vinegar condiment alongside and assemble immediately so the onions retain their crunch.