One of Cairo’s best-known street foods, koshari is a hearty dish of rice, lentils, pasta and chickpeas topped with tomato sauce and crispy onions. Its components can be prepared ahead and packed for lunch.
Boil green lentils in plenty of water for 10 minutes, until still slightly firm to the bite; drain.
Rinse the rice. Add it to a pan with 2 × 200 ml measures of water and salt; cook over low heat for 12 minutes, until the water is absorbed.
Boil small tubular pasta separately for 8 minutes, then drain.
Fry the finely chopped onion in cooking oil until crisp; set it aside. In the same oil, simmer the crushed garlic, tomato, paste and cumin for 10 minutes, until the sauce thickens.
Mix rice, lentils, pasta and chickpeas. Top with tomato sauce, vinegar and crispy onion; serve hot.
Do not overcook the pasta or it will fall apart when mixed with the rice. Drain while still firm to the bite. Allergen: contains wheat (gluten, pasta).
Bütün bileşenleri pazar günü ayrı ayrı pişirip kaplara koydum, hafta içi işe götürürken sadece ısıtıp üzerine sosu ve soğanı ekliyorum. Mercimeği biraz fazla haşladığım için ilk seferinde pilavla karıştığında dağıldı, ikinci seferde 2 dakika erken aldım ve dişe gelen kıvamda kaldı.
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