Egyptian Lentils, Rice & Pasta (Koshari)

Must Try

Air-Fryer Kale Chips

Homemade kale chips are incredibly easy to make. Thanks to the air fryer, fresh kale leaves turn extra crispy in under 15 minutes with...

Feel-Good Fruit Salad

This gorgeous salad, packed with vitamin C, will help keep you and your friends healthy during the winter months. Hot chili oil brings the...

Apple & Peanut Butter Toast

A pinch of ground cardamom punches up the flavor in this classic combo of apples and peanut butter on toast. Ingredients Ingredient Checklist ...

Traditional Greek Tahini Dip

Super creamy with the nutty flavor of sesame seeds, this homemade tahini sauce recipe is a popular way to begin a meal in Cyprus....

This kitchen-sink of a vegetarian dish was most likely invented in Egypt in the mid-1800s when Cairo was a major multicultural trade port, which could explain the similarities to Italian spaghetti as well as the Indian rice-and-lentil comfort food khichdi. Three toppings–a spicy tomato sauce (shatta), crispy onions and a garlicky vinegar (dakka)–are added to the koshari before serving, but in Cairo most people like them in separate bowls so they can season their bites one at a time.

Ingredients

Koshari
Shatta
Fried Onions
Dakka

Directions

Instructions Checklist
  • To prepare koshari: Heat 1 tablespoon oil in a large saucepan over medium heat. Add rice and cook, stirring, for 1 minute. Add 2 teaspoons cumin, 3/4 teaspoon salt and pepper. Cook, stirring, for 1 minute. Add 2 2/3 cups water and bring to a simmer over high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender, about 35 minutes. Remove from heat and let stand, covered, for 5 minutes.

  • Meanwhile, prepare shatta: Combine tomatoes, chopped onion, sliced garlic, tomato paste, 1 tablespoon white vinegar, 6 tablespoons cumin, 3/4 teaspoon salt, pepper and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to maintain a lively simmer. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Remove from heat and stir in red-wine vinegar and cayenne.

  • Bring a small saucepan of water to a boil. Break spaghetti into 1- to 2-inch pieces and cook until just tender, 8 to 10 minutes. Drain.

  • To prepare fried onions: Heat oil in a large skillet to 350 degrees F. Toss sliced onion with cornstarch in a medium bowl. Add half of the onion to the oil and cook until golden, about 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Repeat with the remaining onion. Sprinkle with a pinch of salt.

  • To prepare dakka: Combine water, white vinegar, minced garlic, cumin and salt in a blender; puree for 1 minute. Transfer to a bowl.

  • Transfer the shatta (tomato mixture) to the blender and puree until smooth.

  • Gently stir the spaghetti and lentils into the rice. Serve the koshari topped with chickpeas, the shatta, fried onions and dakka.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Vegan For Life

Everything You Need to Know to Be Healthy on a Plant-Based Diet BUY IT NOW FROM AMAZON.COM By Jack Norris, RD and Virginia Messina, MPH, RD Available...

Air-Fryer Kale Chips

Homemade kale chips are incredibly easy to make. Thanks to the air fryer, fresh kale leaves turn extra crispy in under 15 minutes with...

Feel-Good Fruit Salad

This gorgeous salad, packed with vitamin C, will help keep you and your friends healthy during the winter months. Hot chili oil brings the...

Apple & Peanut Butter Toast

A pinch of ground cardamom punches up the flavor in this classic combo of apples and peanut butter on toast. Ingredients Ingredient Checklist ...

Traditional Greek Tahini Dip

Super creamy with the nutty flavor of sesame seeds, this homemade tahini sauce recipe is a popular way to begin a meal in Cyprus....

More Recipes Like This