Egyptian Koshari with Lentils and Rice (Traditional Pasta)
Ah, koshari! This Egyptian street food dish that warms the heart and taste buds. Imagine a generous mix of rice, lentils, vermicelli, and pasta, all generously topped with a cumin-spiced tomato sauce and crowned with crispy fried onions. It's a journey to Egypt in every bite. You'll love the simplicity of this vegetarian and budget-friendly recipe. The textures blend perfectly: the tenderness of lentils, the fluffiness of rice, the creaminess of pasta. A complete, comforting, and so flavorful dish. Prepare it for a family meal or with friends, it will be a hit!
Ingredients
- Basmati rice200 g
- Brown lentils150 g
- Fine vermicelli100 g
- Macaroni pasta200 g
- Onions3 large
- Fresh tomatoes4 medium
- Tomato paste2 tablespoons
- Garlic4 cloves
- White vinegar2 tablespoons
- Ground cumin1 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Vegetable oil4 tablespoons
- Water1 liter
Instructions
- 1
Rinse the lentils and cook them in a pot of boiling salted water for 20 minutes. Drain and set aside.
- 2
In a large skillet, heat 2 tablespoons of oil and sauté the vermicelli until lightly browned. Add the rinsed rice, 400 ml of water, a pinch of salt, cover, and cook over low heat for 15 minutes.
- 3
Cook the macaroni pasta in boiling salted water according to package instructions, then drain.
- 4
Slice the onions into thin rings and fry them in oil until golden and crispy. Drain on paper towels.
- 5
Make the tomato sauce: blend the tomatoes, garlic, tomato paste, vinegar, cumin, salt, and pepper. Heat 2 tablespoons of oil in a saucepan, pour in the sauce, and simmer for 10 minutes.
- 6
In a large serving dish, mix the rice with vermicelli, lentils, and pasta. Top with the tomato sauce, sprinkle with fried onions, and serve hot.
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