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Egyptian Koshari

African · 65 min · Medium · 4 servings

Egyptian Koshari

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Egypt's national dish: rice, lentils and pasta layered together under a sharp spiced tomato sauce and a heap of crisp fried onions. Carbohydrate on carbohydrate, and completely justified.

~930 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-freehigh-protein
Plan it:

Method

  1. 1

    Fry the onions

    ⏱ 25 min

    Fry the sliced onions in the oil in a deep pan over medium heat, stirring often, until deep brown and crisp. Lift onto kitchen paper: they crisp further as they cool. Keep a little of the onion oil.

  2. 2

    Cook the lentils

    ⏱ 25 min

    Simmer the lentils in plenty of water until tender but still holding their shape, then drain and season with salt.

  3. 3

    Cook the rice and pasta

    ⏱ 20 min

    Cook the rice with the water for the rice in a covered pot until the water is absorbed, and boil the pasta separately in salted water until al dente. Drain the pasta.

  4. 4

    Make the sauce

    ⏱ 15 min

    Heat the reserved onion oil in a saucepan, fry the garlic for a minute, then add the tomato paste, chopped tomatoes, cumin, coriander and chili flakes. Simmer until thick, then stir in the vinegar and season sharply.

  5. 5

    Layer it up

    Pile the rice into a wide bowl, then the lentils, then the pasta and the chickpeas. Ladle the hot tomato sauce over the top and finish with a generous heap of the crisp onions.

Notes

The three starches are cooked separately and only meet in the bowl. Do not be tempted to cook them together. The vinegar in the sauce is what stops the whole thing tasting heavy, so do not leave it out.

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