Egyptian Koshari (rice, lentils & pasta)

Name: Egyptian Koshari (rice, lentils & pasta)
Total time: 90 min
Yield: 6
Cuisine: Arab
Ingredients: For the rice and lentils:; 1 cup brown lentils, rinsed (200 g); 1 cup Egyptian (short-grain) rice, rinsed; ½ cup broken vermicelli; 2 tbsp oil; 1½ cups water for the rice, and salt; For the pasta and chickpeas:; 2 cups short macaroni (elbow) or broken spaghetti (about 200 g); 1 can cooked chickpeas (400 g), drained; For the tomato sauce:; 3 tbsp oil, 1 chopped onion and 3 cloves garlic, crushed; 2 tbsp tomato paste and 2 cups (500 ml) tomato passata; 1 tsp cumin, 1 tsp salt, ½ tsp black pepper, 1 tbsp vinegar and 1 tsp sugar; For the da'ah (garlic-vinegar sauce):; 4 cloves garlic, crushed, ½ cup white vinegar and ½ cup water; 1 tsp cumin, juice of 1 small lime and salt; For the shatta (chili sauce):; 2 tbsp oil, 1 tbsp red pepper flakes and 2 cloves garlic, minced; 2 tbsp tomato paste, ¼ cup of the tomato sauce, ¼ tsp cumin and salt; For the crispy onions:; 3 large onions, sliced very thin; 1 cup oil for frying

Recipe No.: A-2

Arab90 minServes 6

Egyptian Koshari (rice, lentils & pasta)

Koshari is considered Egypt's national dish: rice, lentils, pasta and chickpeas topped with tomato sauce and crispy onions, with da'ah (garlic-vinegar sauce) and shatta (chili sauce). Its origin is uncertain: many link it to the Indian khichdi and perhaps to the Arab mujaddara, and the pasta and tomato sauce are said to reflect the Italian communities in Cairo and Alexandria. Two koshari recipes appear in the 1941 cookbook Kitab Abla Nazira, and it is eaten often during Coptic fasting periods. It is fully vegan and halal.

Ingredients for Egyptian Koshari

For the rice and lentils
1 cupbrown lentils, rinsed (200 g)
1 cupEgyptian (short-grain) rice, rinsed
½ cupbroken vermicelli
2 tbspoil
1½ cupswater for the rice, and salt
For the pasta and chickpeas
2 cupsshort macaroni (elbow) or broken spaghetti (about 200 g)
1 cancooked chickpeas (400 g), drained
For the tomato sauce
3 tbspoil, 1 chopped onion and 3 cloves garlic, crushed
2 tbsptomato paste and 2 cups (500 ml) tomato passata
1 tspcumin, 1 tsp salt, ½ tsp black pepper, 1 tbsp vinegar and 1 tsp sugar
For the da'ah (garlic-vinegar sauce)
4 clovesgarlic, crushed, ½ cup white vinegar and ½ cup water
1 tspcumin, juice of 1 small lime and salt
For the shatta (chili sauce)
2 tbspoil, 1 tbsp red pepper flakes and 2 cloves garlic, minced
2 tbsptomato paste, ¼ cup of the tomato sauce, ¼ tsp cumin and salt
For the crispy onions
3large onions, sliced very thin
1 cupoil for frying

Method

Simmer the lentils in water to cover for 20 minutes until cooked but still whole; drain.
Fry the vermicelli in the oil until browned, stir in the rice for a minute, then add the water and salt. Bring to a boil, cover and cook on the lowest heat for 20 minutes without stirring.
Boil the pasta in salted water according to the package (about 10 minutes) and drain.
For the sauce: brown the onion in the oil, add the garlic, then the tomato paste, passata, cumin, salt, pepper, vinegar and sugar and simmer 15 to 20 minutes until thick.
For the da'ah: mix the garlic, vinegar, water, cumin, lime and salt and taste; if too sharp, add a little water.
For the shatta: heat the oil and stir the pepper flakes and garlic for 30 seconds, add the tomato paste, sauce and cumin, cook 2 minutes and season with salt.
For the onions: pat the slices dry and fry them in the oil over medium heat for 20 to 25 minutes until deep brown and crisp, then drain on paper towels.
To serve: layer pasta, then rice, then lentils on a plate, each layer slightly smaller, add the chickpeas, then spoon on the sauce, da'ah and shatta and top with the crispy onions.

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