Entree: Egypt – Upper Egypt – كشري ➤ Koshari (Layered Egyptian street-food of rice, lentils, and pasta served with spiced tomato sauce and crispy fried onions)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 1 cup (185 g) long-grain rice, rinsed
- 3/4 cup (150 g) brown or green lentils, rinsed
- 1 cup (100 g) elbow macaroni or small pasta
- 1/2 cup (40 g) thin vermicelli broken into 1-inch pieces (optional)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed, or 1.5 cups (240 g) cooked chickpeas
- 3 tbsp (45 ml) vegetable oil for cooking
- 3 large onions, thinly sliced, about 18 oz (510 g)
- 1/2 cup (120 ml) vegetable oil for frying onions
- 28 oz (800 g) crushed tomatoes or tomato passata
- 3 cloves garlic, minced, about 0.6 oz (18 g)
- 2 tbsp (30 ml) white vinegar
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) red chili flakes or to taste
- 1 tsp (5 g) sugar
- 1 tsp (6 g) salt, plus more to taste
- 4 cups (960 ml) water or vegetable stock, divided
- 1 tbsp (15 ml) lemon juice (optional)
- Freshly ground black pepper to taste

Instructions

1. Cook the lentils: place lentils in a pot with 2 cups (480 ml) water and a pinch of salt. Bring to a boil, reduce to simmer, and cook until just tender, about 20–25 minutes. Drain and set aside.
2. Cook the rice: in a separate pot, heat 1 tbsp (15 ml) oil, add rinsed rice and 1.25 cups (300 ml) water with a pinch of salt. Bring to a boil, then reduce heat, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork and keep warm.
3. Boil the pasta and vermicelli: cook macaroni according to package instructions in salted boiling water until al dente, drain and toss with 1 tsp (5 ml) oil to prevent sticking. If using vermicelli, toast lightly in a dry pan until golden before boiling briefly.
4. Make the tomato sauce: heat 3 tbsp (45 ml) oil in a saucepan over medium heat. Add minced garlic and cook 30–45 seconds. Stir in crushed tomatoes, 1 cup (240 ml) water or stock, vinegar, cumin, coriander, red chili flakes, sugar, 1 tsp (6 g) salt, and pepper. Simmer uncovered 12–15 minutes until slightly thickened. Taste and adjust acidity with lemon juice or more vinegar.
5. Fry the onions: heat 1/2 cup (120 ml) oil in a deep skillet to medium-high. Toss sliced onions with a pinch of salt and a tablespoon of flour if desired for extra crispness. Fry in batches until deep golden brown and crispy, about 6–8 minutes per batch. Drain on paper towels and reserve on a plate.
6. Warm the chickpeas briefly in a small pot with a pinch of salt and a splash of the tomato sauce to season, 2–3 minutes.
7. Assemble koshari: in serving bowls or on a communal platter, layer rice first, then a portion of lentils, then a handful of pasta. Top with chickpeas, spoon over generous amounts of the spiced tomato sauce, and finish with a mound of crispy fried onions. Offer extra hot vinegar-garlic sauce or chili vinegar on the side.
8. To serve, mix layers slightly so each bite has rice, lentils, pasta, sauce, and onions. Adjust seasoning and heat with extra chili flakes or vinegar as desired.