Koshari is an Egyptian dish made from lentils, rice, pasta with a special tomato sauce, and savory crispy onions on top!
Is the national dish of my birthplace, Egypt. By far one of my husband’s favorite things to eat– every time I ask him what do you want for dinner he will answer (koshari).
What is Koshari?
It is a cousin to the Middle Eastern Mujadara, it is a comforting bowl of simple pantry staples: spiced lentils and rice, combined with cooked pasta. All smothered in spicy tomato sauce and fried crispy onion.
It’s going to seem a lot of steps but trust me it worth the try!!
Servings For : 2 – 4 People Prep Time : 30 Minutes
1. koshari INGREDIENTS:-
brown lentils 1 cup
1 cup basmati rice, rinsed, soaked in water for 15 minutes, drained
½ teaspoons salt
black pepper 1 teaspoon
coriander 1 teaspoon
cumin 1 teaspoon
2 cups elbow pasta or any pasta you would like
2 cups boiling Water.
2. The Crispy Onion INGREDIENTS:-
1 large onion, sliced into thin rings
⅓ cup cornstarch
½ cup cooking oil
3. For Tomato Sauce INGREDIENTS:-
1 small onion, grated 3 garlic cloves, minced 1 jalapeño grated 1 teaspoon crushed red pepper flakes (optional) to make it more spicy can 28-oz tomato sauce or you can use fresh tomato (red Ana soft) cut it to small cubes 1 teaspoon Salt 1 teaspoon pepper.
4. Pasta INGREDIENTS:-
2-3 cups pasta
1 tablespoons salt
1 tablespoons olive oil
How to make the crispy onion ?
Slice your onion into thin slices then Sprinkle the onion with cornstarch on top then shake any extra, In a large skillet, heat the cooking oil fry the onion on the hot oil until brown, 10-15 minutes.
Make the Tomato Sauce. In a saucepan, heat 1 tablespoons olive oil then add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, jalapeño, and red pepper flakes. Add the fresh tomato, or the tomato sauce and a pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so) and turn the heat to low. Cover.
Make the Koshari Cook the lentils. Bring lentils and 2-3 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low then add salt paper cumin and cook until lentils are just tender (15-17).
Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
2. Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tablespoon cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add 1 cup warm water and 1 cup from the lentil water to cover the rice and lentil mixture by about 1 ½ inch (1 cup rice takes 2 cups water) Bring to a boil; the water should reduce a bit.
Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes.
Now cook the pasta:-
In a cooking pot add water salt and olive oil and cook the pasta for 20 minutes. Now in a bowl add the cooked rice lentil mixture. Top it with the tomato sauce pasta and the crispy onion on top. Enjoy.