Egyptian Koshari
A flavorful mix of lentils, rice, and pasta, emblematic of Egyptian cuisine. This complete and economical dish combines textures and flavors for a unique gastronomic experience. Topped with crispy onions and chickpeas, it's a comforting and nourishing classic.
🛒 Ingredients
4 servings
- 1.5 cups brown lentils
- 1.5 cups white rice
- 1 cup elbow macaroni
- 1 can (15 oz) chickpeas
- 1 large onion
- 1 teaspoon ground coriander
- 0.5 cup vegetable oil
- Salt and pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Cook the lentils in 4 cups of boiling water for 15-17 minutes until semi-cooked (they should remain slightly firm). Drain and salt.
- 2
Combine the cooked lentils with the rice in a saucepan. Add 1 tablespoon of oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly.
- 3
Pour in 3 cups of hot water to cover the mixture by 1.5 inches. Bring to a boil, then reduce heat and cover. Cook for 20 minutes until completely absorbed.
- 4
Let stand, covered, for 5 minutes off the heat.
- 5
Meanwhile, cook the pasta in salted, lightly oiled boiling water according to package directions. Drain al dente.
- 6
Reheat the chickpeas in the microwave or on the stovetop.
- 7
Prepare the crispy onions: thinly slice the remaining onion and fry in the remaining oil until golden brown. Drain on paper towels.
💡 Chef's Tip
The secret to good koshari is not to overcook the lentils in step 1 – they should finish cooking with the rice. Crispy onions can be prepared in advance and stored in an airtight container. For more flavor, add a spicy tomato sauce and white vinegar as toppings.
