Koshari is Egypts national dish and a popular street food. It is also a new favorite in the Pandemonium Kitchen. The rice and pasta paired with lentils and garbanzo beans enhanced with a warm tomato sauce and fried onions all went together beautifully. It did take several pots but would be a great make ahead meal to assemble at dinner time or a way to use up leftover rice or pasta.

3/4 cup brown lentils
1/4 tsp. Cumin
1 bay  leaf
1/2 tsp garlic powder
1/4 tsp. salt

1 1/2 cup medium grain rice, rinsed
3 c. water
white pepper
onion powder
salt to taste

Garbanzo beans, cooked
1/2 cup dry Pasta, cooked

1 (28 oz.) can Crushed tomatoes
3 Tbsp. Olive oil
1 large onion, chopped
4 - 20 cloves garlic, minced
3 Tbsp. Apple cider vinegar
Salt to taste
1/8 tsp. Black pepper
pinch allspice
1/8 tsp cinnamon
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. paprika
1/8 tsp. cardamom
Red pepper flakes, to taste
Dash nutmeg

1 large onion

generous amount of oil

Simmer the lentils, cumin, bay, garlic, and salt in water until the lentils are tender. Drain and set aside

Simmer the rice, water, onion powder, white pepper, and salt to taste until the rice is tender and the water is absorbed. 

Fry the onions in oil over medium heat until dark in color and crisp, making sure they don't burn. 

In a large pan cook the chopped onion in oil until tender. Add the garlic and cook just until fragrant, about 30 seconds. Turn the heat to high and add the vinegar and simmer until the vinegar is reduces and you can no longer feel the vinegar cooking. Immediately add the crushed tomatoes and cook, stirring, for 5 minutes. Add the spices and simmer for 15 - 20 minutes, ideally while the rice and lentils are cooking. 

Combine the rice and lentils. Top with the pasta, tomato sauce, and fried onions. 


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