Name: Koshari (Egyptian Rice with Pasta and Lentils)
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 cup uncooked rice; 1 cup dried lentils; 1 cup small macaroni or short pasta; 1 can (400 grams) chopped tomatoes; 3 tablespoons tomato paste; 2 tablespoons vegetable oil; 1 large, thinly sliced onion; 4 cloves, minced garlic; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; to taste salt; to taste black pepper; optional, to taste chile powder; chopped (for garnish) parsley or cilantro

Vegetarian

4 servings

540 cal/serving

Instructions

Step 1

Cook the rice according to package instructions until tender and fluffy; set aside.

Rice

Step 2

Cook the lentils in boiling water until tender but not mushy; drain and set aside.

Lentils

Step 3

Cook the macaroni/pasta in salted boiling water until al dente; drain and set aside.

Small macaroni or short pasta

Step 4

Heat the vegetable oil and sauté the thinly sliced onion until golden brown and crispy; remove and drain on paper towels.

Vegetable oilOnion

Step 5

In the same skillet, sauté the minced garlic for about a minute until fragrant.

Garlic

Step 6

Add chopped tomatoes, tomato paste, ground cumin, ground cinnamon, salt, black pepper and chile powder to the skillet and stir to combine.

Chopped tomatoesTomato pasteGround cuminGround cinnamonSaltBlack pepperChile powder

Step 7

Simmer the tomato sauce over low heat for 10–15 minutes until flavors meld and sauce thickens slightly.

Chopped tomatoesTomato pasteGround cuminGround cinnamonSaltBlack pepperChile powder

Step 8

Layer the cooked rice, lentils, and pasta in a serving dish and drizzle the tomato sauce over the top.

RiceLentilsSmall macaroni or short pastaChopped tomatoesTomato paste

Step 9

Garnish with the crispy fried onions and chopped parsley or cilantro.

OnionParsley or cilantro

Step 10

Serve the koshari hot.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.