Koshari, one of Egypt's most beloved street foods, layers rice, lentils and pasta with chickpeas, topped with a tangy tomato sauce and crispy fried onions. Since its components can be prepped ahead and packed in containers, it also travels well in a lunchbox.
Boil the green lentils in plenty of water for 10 minutes until slightly firm to the bite, then drain.
Rinse the rice and cook it with 2 cups of water and the salt over low heat for 12 minutes until the liquid is absorbed.
Boil the small tube pasta in a separate pot of boiling water for 8 minutes, then drain.
Fry the sliced onion in the oil until crisp and set aside; in the same oil, simmer the crushed garlic, grated tomato and tomato paste with the cumin for 10 minutes until saucy.
Mix the rice, lentils, pasta and chickpeas in a bowl, spoon over the tomato sauce and vinegar, top with the crispy onions and serve hot.
If you overcook the pasta it will turn mushy once mixed with the rice, so drain it while still al dente. Allergens: contains wheat (gluten, pasta).
Cut back the vinegar and use lemon juice instead for a brighter tang; add extra chilli flakes on top at serving time if you want more heat.
Admin DadaGastro · verified in test kitchenBütün 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.