Egyptian Koshary (Kushari)

Ingredients

• 1 cup Brown Lentils (rinsed and picked over)
• 1.5 cup Long-grain White Rice (rinsed until water runs clear)
• 0.5 cup Vermicelli Pasta (broken into small pieces)
• 2 cup Elbow Macaroni (dry weight)
• 0.5 cup Vegetable Oil (divided; used for frying onions and flavoring other components)
• 2 Yellow Onions (large, very thinly sliced into rings or half-moons)
• 15 oz Chickpeas (1 can, drained and rinsed)
• 6 clove Garlic (minced, divided)
• 15 oz Tomato Sauce (plain tomato sauce or puree)
• 0.5 cup White Vinegar (divided for sauce and garlic dressing)
• 2 tsp Ground Cumin (divided)
• 1 tsp Ground Coriander
• 0.5 tsp Red Chili Flakes (adjust for desired spice level)
• Salt (to taste)
• Black Pepper (to taste)
• Fresh Parsley (chopped for garnish)

Steps

1. 1

   Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onions and fry, stirring frequently, until they are a deep golden brown and crispy. Use a slotted spoon to remove the onions and drain them on paper towels. Sprinkle with a pinch of salt while hot. Reserve the flavored oil in the skillet.

2. 2

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

3. 3

   In a separate pot, heat 2 tablespoons of the reserved onion oil over medium heat. Add the broken vermicelli and toast, stirring constantly, until it turns a deep golden brown. Add the rinsed rice and stir to coat in the oil. Add 3 cups of water and 1 teaspoon of salt. Bring to a boil, then cover and simmer on low heat for 15-18 minutes until the rice is cooked and water is absorbed.

4. 4

   While the rice and lentils cook, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and toss with 1 tablespoon of the reserved onion oil to prevent sticking.

5. 5

   Prepare the tomato sauce: Heat 2 tablespoons of the onion oil in a saucepan over medium heat. Add half of the minced garlic and sauté for 1 minute until fragrant. Stir in the tomato sauce, 1/4 cup of white vinegar, 1 teaspoon cumin, coriander, chili flakes, salt, and pepper. Bring to a simmer and cook for 10-15 minutes until slightly thickened.

6. 6

   Prepare the Garlic-Vinegar Sauce (Da'ah): In a small bowl or jar, whisk together the remaining minced garlic, the remaining 1/4 cup vinegar, 1 teaspoon cumin, the juice of half a lemon (optional), and 1/4 cup of warm water. Season with a pinch of salt.

7. 7

   To assemble, fluff the rice and mix it gently with the cooked lentils. Place a large mound of the rice and lentil mixture on a serving platter. Top with a layer of the cooked macaroni.

8. 8

   Spoon the warm tomato sauce over the pasta. Scatter the chickpeas over the sauce, and finally, top generously with the crispy fried onions. Garnish with fresh parsley and serve with the garlic-vinegar sauce on the side for individuals to drizzle over their portions.

Notes

Koshary is traditionally served with two side sauces: the red tomato sauce (Salsa) and the clear garlic-vinegar sauce (Da'ah). For extra heat, you can make a 'Shatta' by mixing some of the tomato sauce with extra chili flakes or hot sauce. The secret to the best Koshary is using the oil from the fried onions to cook the rice and the sauce, as it carries all the flavor.

Nutrition per serving

• main
• vegetarian
• vegan
• Egyptian
• Middle Eastern
• street food
• comfort food
• high-protein