Koshary

🧂 Ingredients

• 1 cup Basmati rice(Rinsed thoroughly)
• 1 cup Brown or green lentils(Rinsed)
• 1 cup Small pasta (like ditalini or elbow macaroni)(Dry)
• 1 can (15 oz / 425g) Canned chickpeas(Drained and rinsed)
• 3 medium Yellow onions(Thinly sliced into half-moons for frying)
• 1/2 cup Vegetable oil(For frying onions, plus more for sauce)
• 1 can (28 oz / 800g) Crushed tomatoes
• 6 cloves Garlic(Minced)
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• 1/4 cup White vinegar(For the sauce and optional Dakka)
• to taste Salt
• to taste Black pepper
• 2 cups Water or vegetable broth(For cooking rice)
• 3 cups Water(For cooking lentils)

👨‍🍳 Instructions

1. 1

   Prepare the Crispy Onions: Heat 1/2 cup of vegetable oil in a large skillet or pot over medium-high heat until shimmering. Add the thinly sliced onions and fry, stirring occasionally, until deeply golden brown and very crispy, about 15-20 minutes. Be careful not to burn them. Remove onions with a slotted spoon and drain on paper towels. Reserve the flavorful onion-infused oil.

   ⏱️ 20 minutes
2. 2

   Cook the Lentils: In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until tender but not mushy. Drain any excess water and set aside.

   ⏱️ 25 minutes
3. 3

   Cook the Rice: In a separate saucepan, combine the rinsed rice with 2 cups of water or vegetable broth, a pinch of salt, and 1 tablespoon of the reserved onion oil. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until the water is absorbed and the rice is fluffy. Let stand, covered, for 5 minutes before fluffing with a fork.

   ⏱️ 20 minutes
4. 4

   Cook the Pasta: While the rice and lentils are cooking, bring a pot of salted water to a rolling boil. Add the small pasta and cook according to package directions until al dente. Drain well and set aside.

   ⏱️ 10 minutes
5. 5

   Make the Tomato Sauce: In a medium saucepan, heat 2 tablespoons of the reserved onion oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute (do not let it brown). Stir in the crushed tomatoes, cumin, coriander, 1/4 cup white vinegar, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   ⏱️ 15 minutes
6. 6

   Assemble the Koshary: To serve, spoon a generous portion of cooked rice into each bowl. Top with a layer of cooked lentils, followed by a layer of cooked pasta. Ladle the warm tomato sauce over the pasta. Scatter the drained and rinsed chickpeas on top. Finally, garnish generously with the crispy fried onions.

   ⏱️ 5 minutes
7. 7

   Optional - Make Dakka (Vinegar- Garlic Sauce): For an extra layer of flavor, you can make a simple Dakka. In a small bowl, whisk together 2 minced garlic cloves, 1/4 cup white vinegar, 1/4 cup water, 1/2 tsp cumin, and a pinch of salt. Drizzle over the assembled Koshary just before serving.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to great Koshary is perfectly crispy onions. Slice them thinly and fry them in enough oil over medium-high heat, stirring occasionally, until deeply golden and crunchy. Drain them well on paper towels.
• ✓Rinsing the rice and lentils is important to remove excess starch and prevent them from becoming gummy.
• ✓Don't overcook the lentils; they should be tender but hold their shape.
• ✓The tomato sauce should be flavorful and slightly tangy. Adjust seasoning to your preference.
• ✓Koshary is best served immediately after assembly to maintain the crispness of the onions.
• ✓The Dakka sauce is a traditional accompaniment that adds a bright, pungent kick. It's highly recommended!

🔄 Variations

• Add a spicy chili sauce (shatta) to the tomato sauce or serve on the side for those who like heat.
• Use different types of pasta, such as macaroni or vermicelli.
• Some variations include fried vermicelli noodles mixed with the rice.

🥗 Nutrition

Per serving