Koshari
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1341
- Total Fat
- 79
- Saturated Fat
- 9
- Carbohydrates
- 137
- Dietary Fiber
- 13
- Sugar
- 11
- Protein
- 25
- Cholesterol
- 0
- Sodium
- 1062
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
Fried Onions:
4 medium onions, thinly sliced
2 tablespoons all-purpose flour
Vegetable oil, for frying
Kosher salt
Lentil Rice:
3 tablespoons olive oil
1/2 cup broken vermicelli noodles
2 cups Egyptian rice or medium-grain rice, soaked in room-temperature water for 30 minutes
1 cup green or brown lentils
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
Pasta:
200 grams (about 1 1/2 cups) macaroni or ditalini pasta
Olive oil, for drizzling
Tomato Sauce:
2 tablespoons olive oil
2 tablespoons tomato paste
One 15-ounce can tomato sauce
2 tablespoons white distilled vinegar
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Vinegar Sauce:
1 tablespoon olive oil
5 cloves garlic, minced
3 tablespoons white distilled vinegar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
Chickpeas:
One 15-ounce can chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon ground cumin
Kosher salt
Directions
- For the fried onions: Place the onion in a large bowl and add the flour. Toss with your hands until the slices are evenly coated. Place a large saucepan or high-sided skillet over medium-high heat and add enough vegetable oil to fill it about a third full. Heat the oil until it’s hot enough that a piece of onion slipped in bubbles almost immediately. When hot, working in batches, carefully add onions and fry until they are golden brown and crispy, about 5 minutes. Place the fried onions on a rack set over a baking sheet to drain. Sprinkle with salt while they’re still hot.
- For the lentil rice: Heat the oil in a large pot over medium-high heat. Add the vermicelli and cook, stirring, until brown, about 5 minutes. Add the rice and cook for 5 more minutes. Add the lentils. Stir in the cinnamon, 1 teaspoon salt and 1/2 teaspoon black pepper. Add enough water to just cover the rice and lentils, about 3 1/2 cups. Bring to a simmer, cover and cook until the lentils and rice are tender, 20 to 30 minutes.
- Meanwhile, for the pasta: Cook the pasta according to the package directions in a separate large pot. Drain and toss it with some olive oil so it doesn’t stick together. Set aside.
- For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the tomato paste and cook until brick red and sizzling, about 2 minutes. Add the canned tomato sauce, 2 1/2 cups water, white vinegar, cumin, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer and cook until the sauce has thickened just a bit, 10 to 15 minutes.
- For the vinegar sauce: Heat the oil in a small saucepan over medium heat. Add the garlic and cook, stirring occassionally, until golden, about 3 minutes. Add 3/4 cup water followed by the white vinegar, cumin, coriander, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook until reduced slightly and the garlic is very tender, about 5 minutes. Turn the heat off and set aside.
- For the chickpeas: Place the chickpeas in a bowl. Mix them with the oil, cumin and 1/2 teaspoon salt.
- To serve, scoop the lentil rice onto a serving platter, top with the pasta, chickpeas and half of the fried onions. Drizzle with tomato sauce and vinegar sauce, then top with the remaining fried onions.