Egyptian Koshari with Rice, Lentils and Vermicelli
Koshari is Egypt's national dish, a vegetarian delight that combines rice, lentils and vermicelli, all topped with a spicy tomato sauce and crispy onions. You'll love this mix of textures and flavors: the softness of lentils, the crunch of onions and the sweet and tangy tomato. It's a must-try street food in Cairo, enjoyed at any time. Easy to prepare, it brings the whole family together for a warm and filling meal. Let yourself be transported by the aromas of Egypt from the very first bite!
Ingredients
- Long grain rice300 g
- Brown lentils200 g
- Vermicelli50 g
- Cooked chickpeas200 g
- Onions3 large
- Ripe tomatoes4
- Garlic3 cloves
- White vinegar2 tbsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Cayenne pepper1 pinch
- Vegetable oil4 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
Instructions
- 1
Cook the lentils in a pot of boiling salted water for 20 minutes until tender, then drain.
- 2
Sauté the vermicelli in 1 tablespoon of oil until golden, add the rice, 600 ml water and salt, then cook covered for 18 minutes.
- 3
Slice the onions and fry them in the remaining oil until crispy and golden; set aside.
- 4
Prepare the tomato sauce: blend the tomatoes, garlic, vinegar, cumin, coriander, cayenne, salt and pepper; cook for 15 minutes over medium heat.
- 5
In a large dish, arrange the rice with vermicelli, lentils, chickpeas and top with the tomato sauce.
- 6
Garnish with fried onions and serve hot.
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