Entree: Egypt – Egyptian Street Food – كشري ➤ Koshari (Hearty Egyptian street-food bowl of rice, lentils, pasta, spiced tomato-vinegar sauce, chickpeas, and crispy fried onions)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1 cup (200 g) dried brown lentils
- 1 cup (190 g) long-grain rice, rinsed
- 2 tbsp (30 ml) vegetable oil
- 2 cups (480 ml) water or stock for rice
- 6 oz (170 g) small elbow macaroni or ditalini pasta (about 3/4 cup)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 large onion, thinly sliced (for frying)
- 1 cup (240 ml) tomato sauce or crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) white vinegar
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) chili flakes or to taste
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil for sauce
- 1/4 cup (60 ml) frying oil for onions (or enough to shallow fry)
- Optional: 1/4 cup (60 ml) reserved pasta cooking water
- Optional garnish: chopped parsley and extra fried onions

Instructions

1. Rinse the brown lentils and place in a pot with 3 cups (720 ml) water. Bring to a simmer and cook 20–25 minutes until tender but not mushy; drain and set aside.
2. While lentils cook, heat 1/4 cup (60 ml) frying oil in a skillet over medium-high heat. Fry the thinly sliced onion in batches until deep golden brown and crisp, 6–10 minutes per batch. Drain on paper towels and set aside for topping.
3. Cook the pasta according to package directions until al dente. Drain, toss with a little oil to prevent sticking, and set aside.
4. In a saucepan, heat 2 tbsp vegetable oil for the sauce over medium heat. Sauté minced garlic 30–60 seconds until fragrant.
5. Stir in tomato paste and cook 1 minute, then add tomato sauce, vinegar, ground cumin, ground coriander, chili flakes, and 1 tsp salt. Simmer gently 10–12 minutes to concentrate flavors. If too thick, stir in up to 1/4 cup (60 ml) reserved pasta water.
6. Rinse the rice until water runs clear. In a small pot, bring 2 cups (480 ml) water to a boil with a pinch of salt and 1 tbsp vegetable oil. Add rice, return to simmer, cover, and cook 15–18 minutes on low until water is absorbed. Fluff with a fork.
7. Warm chickpeas briefly in a saucepan with a pinch of salt or use at room temperature.
8. To serve, layer bowls or a large serving platter: start with rice, add a portion of lentils, then pasta, and scatter chickpeas. Spoon hot tomato-vinegar sauce over each portion and finish with a generous handful of crispy fried onions.
9. Offer extra sauce, hot chili flakes, or vinegar at the table. Garnish with chopped parsley if desired.