Egyptian Koshari Halal
Ah, Koshari! This iconic street food of Cairo is for me a true trip to Egypt, sitting on a small plastic chair with a view of the pyramids. I take you to my kitchen to prepare this unique mix of rice, lentils and pasta, all coated in a spicy tomato sauce with cumin. The crispy fried onions add that genius touch that makes all the difference. It's a vegetarian, generous and comforting dish that tells a story of sharing and popular flavors. You'll love the simplicity of its ingredients, transformed into a feast of textures and aromas. Let yourself be tempted, it's an explosion of sweetness and spices!
Ingredients
- Basmati rice200 g
- Pasta (short macaroni)200 g
- Brown lentils200 g
- Canned chickpeas200 g (drained)
- Onions4 large
- Garlic4 cloves
- Tomato paste3 tbsp
- White vinegar2 tbsp
- Ground cumin2 tsp
- Salt1 tsp
- Pepper½ tsp
- Sunflower oilfor frying
- Wateras needed
Nutrition
Instructions
- 1
Cook the lentils in salted water for 20 minutes, then drain.
- 2
Cook the pasta al dente and the rice with a little oil and water (like a pilaf).
- 3
Prepare the tomato sauce: fry the crushed garlic in oil, add tomato paste, vinegar, cumin, salt, pepper and a little water; simmer for 10 minutes.
- 4
Thinly slice the onions and fry them in oil until golden and crispy. Drain on paper towels.
- 5
Warm the drained chickpeas in a pan with a little oil and cumin.
- 6
On each plate, layer first the rice, then pasta, lentils and chickpeas. Generously drizzle with tomato sauce and top with fried onions. Serve hot.
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