Egyptian Rice with Lentils and Caramelized Onions (Koshari)
Let me take you to the heart of Egypt with this koshari, an iconic street food dish that warms the soul. Imagine fluffy rice grains, tender lentils and golden vermicelli, all crowned with perfectly crispy fried onions. The tomato sauce spiced with cumin and cayenne brings everything together with a tangy touch of vinegar. Each bite is an explosion of textures and flavors, both comforting and vibrant. This vegetarian dish, simple but generous, is a true culinary journey through the bustling streets of Cairo. You'll love making and savoring this wonder at home!
Ingredients
- Basmati rice250 g
- Brown lentils150 g
- Vermicelli noodles100 g
- Onions3 large
- Crushed tomatoes400 g
- Garlic4 cloves
- White wine vinegar3 tablespoons
- Cumin2 teaspoons
- Cayenne pepper1/2 teaspoon
- Sunflower oilFor frying
- SaltSalt
Nutrition
Instructions
- 1
Rinse the lentils and cook them in a pot of boiling water for 20 minutes, then drain.
- 2
In a pan, brown the vermicelli in a little oil. Add the rice, 2 tablespoons of oil and 500 ml of water, salt, cover and cook over low heat for 15 minutes. Let rest off the heat.
- 3
Peel and slice the onions. In a large pan, heat oil and fry the onions until nicely golden and crispy. Drain on paper towels.
- 4
Prepare the tomato sauce: sauté the chopped garlic in a little oil, add the tomatoes, vinegar, cumin, cayenne and salt. Simmer for 10 minutes.
- 5
Gently mix the rice with the vermicelli and the cooked lentils.
- 6
Serve the mixture on plates, top with tomato sauce and generously garnish with crispy fried onions.
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