Egyptian Koshari

Course: Dinner, Main Course

Cuisine: Egyptian, North African

Diet: Vegan, Vegetarian

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 745kcal

My koshari recipe layers lentil rice, two pastas, chickpeas, crispy onions, and two tomato sauces. The Cairo street food bowl, vegan.

1 cup green lentils or brown lentils, rinsed
2 tablespoons neutral oil reserved onion oil — see Notes
1 medium yellow onion finely diced
3 cloves garlic minced
1 teaspoon ground cumin
½ teaspoon ground coriander
1 cup Egyptian short-grain rice Calrose, rinsed, can basmati, rinsed (see Notes)
2 cups vegetable stock
½ teaspoon kosher salt
¼ teaspoon black pepper

Rinse the lentils and place them in a medium saucepan with 3 cups cold water. Bring to a boil over high heat, then reduce to a steady simmer.
Simmer uncovered for 15 minutes, until the lentils are just barely tender with some resistance, not fully cooked. They finish cooking with the rice.
Drain the lentils and set aside.

While the lentils simmer, toss the sliced onions with the flour and salt in a large bowl until evenly coated.
Heat 4 tablespoons neutral oil in a large skillet over medium-high heat until shimmering.
Add the onions in a single layer, working in two batches to avoid crowding. Fry 8 to 10 minutes per batch, stirring occasionally, until deeply golden and crisp.
Transfer to a paper-towel-lined plate and season with a pinch of salt. Reserve the onion-infused oil in the pan for the rice.

Heat 2 tablespoons neutral oil in a medium saucepan over medium heat. Add the garlic and cook 1 minute, until fragrant but not browned.
Add the tomato paste and stir constantly for 1 minute, until it deepens in color.
Add the crushed tomatoes, red wine vinegar, cumin, coriander, smoked paprika, cayenne, salt, pepper, and sugar. Stir to combine and bring to a gentle boil.
Reduce the heat and simmer uncovered 15 to 20 minutes, stirring occasionally, until thickened and the raw tomato smell has cooked off.
Taste and adjust, more vinegar for brightness or cayenne for heat. Keep warm on low.

Return the reserved onion oil to the same large pot over medium heat, adding a splash more oil if needed. Add the diced onion and cook 5 to 6 minutes, until soft and golden.
Stir in the garlic, cumin, and coriander and cook 1 minute, until fragrant.
Add the drained par-cooked lentils and the rinsed rice. Stir to coat everything in the spiced oil.
Pour in the vegetable stock, salt, and pepper. Bring to a boil, then reduce to low, cover tightly, and cook 15 minutes.
Remove from the heat and let rest, still covered, for 5 minutes. Fluff gently with a fork; the rice and lentils should be tender and nutty, not mushy.

While the rice rests, bring a medium pot of heavily salted water to a boil. Break the spaghetti into roughly 2-inch pieces and add it with the elbow macaroni.
Cook 1 minute less than package directions, until just al dente, since the pasta sits in warm sauce. Drain and toss with a drizzle of oil to prevent sticking.

Combine the diced tomatoes, garlic, red wine vinegar, lemon juice, cumin, salt, and cayenne in a bowl.
Stir and let sit at least 5 minutes for the flavors to come together. Taste and adjust; it should be bright, tangy, and a little spicy.

Warm the chickpeas in a small pan with a pinch of cumin and salt, just enough to take the chill off.
Build each bowl with a layer of lentil rice, then pasta, then a ladle of the cooked tomato sauce.
Spoon the fresh da'ah sauce alongside or on top, then finish with crispy onions, chickpeas, and a scatter of parsley. Serve immediately with both sauces on the table.

Reserve the onion-infused oil after frying the onions, since it adds essential caramelized onion flavor to the rice. If needed, supplement with 1 to 2 tablespoons neutral oil.
Par-cook the lentils for 15 minutes before combining with the rice so both finish cooking at the same time.
Egyptian short-grain rice (Calrose) gives the most authentic texture. If using basmati, reduce the stock to 1¾ cups.
The cooked sauce provides depth while the fresh sauce adds brightness, and using both creates the layered flavor typical of koshari.
Components can be prepared up to 4 days ahead and stored separately. Keep crispy onions at room temperature in an airtight container.
Reheat the rice with a splash of water or stock. Re-crisp onions in a dry skillet for 2 to 3 minutes or in a 350°F oven for about 5 minutes.