Egypt’s best-known street-food dish, koshari layers rice, pasta, and lentils with caramelized onions and a tangy tomato sauce. This fully plant-based dish makes a filling main course.
Slice the onions into rings and fry them in plenty of oil over medium heat for 15 minutes, until deep golden. Drain on paper towels.
Boil the lentils in a separate pot of water for 15 minutes, until tender. Cook the rice using the usual method with two 200 ml measures of water.
Cook the pasta in salted boiling water according to the package directions, then drain.
In the remaining oil, sauté the garlic over medium heat for 1 minute. Add the grated tomatoes, vinegar, cumin, Turkish red pepper flakes, and salt. Simmer over low heat for 15 minutes.
Combine the rice, lentils, pasta, and chickpeas on a plate, or arrange them in separate layers. Top with the tomato sauce and fried onions and serve.
The components can be stored separately in the refrigerator for 3 days. Store the fried onions separately in an uncovered container at room temperature so they stay crisp.
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