Egyptian Koshari
Ah, Egyptian koshari! This iconic street food from Cairo has warmed hearts for generations. Picture yourself strolling through the bustling alleys, a steaming plate in hand: a perfect mix of fluffy rice, earthy lentils, tender pasta, and crispy onions, all blanketed in a tomato sauce spiced with cumin and garlic. Each bite is an explosion of textures and flavors, a direct trip to the banks of the Nile. At home, we make it with love for winter evenings or family meals. You'll love this comforting dish, simple to make, that smells like Egypt. Get ready for an unforgettable culinary adventure!
Ingredients
- Basmati rice200 g
- Brown lentils150 g
- Pasta (small shells or macaroni)100 g
- Onions2 medium
- Fresh tomatoes4
- Tomato paste2 tablespoons
- Garlic3 cloves
- Olive oil3 tablespoons
- Ground cumin1 teaspoon
- White vinegar2 tablespoons
- Salt1 teaspoon
- Black pepper1/2 teaspoon
Nutrition
Instructions
- 1
Cook the lentils in a pot of salted boiling water for 20 minutes, until tender. Drain and set aside.
- 2
In another pot, cook the basmati rice in 400 ml salted water. Cover and simmer on low heat for 15 minutes. Fluff with a fork.
- 3
Cook the pasta al dente according to package instructions. Drain and toss with a drizzle of olive oil.
- 4
Prepare the tomato sauce: peel and chop the tomatoes, crush the garlic. In a skillet, sauté the garlic in 2 tablespoons olive oil for 2 minutes. Add tomatoes, paste, cumin, salt, pepper, and vinegar. Simmer for 10 minutes.
- 5
Peel and slice the onions into thin rings. In a skillet with a little oil, fry them on high heat until caramelized and crispy. Set aside.
- 6
Assemble the plates: layer rice, lentils, then pasta. Generously pour tomato sauce over and top with fried onions. Serve hot.
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