Dinner

Egyptian Koshary

Name: Egyptian Koshary
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 cup short-grain rice; 1/2 cup brown lentils; 1 cup small elbow macaroni; 1 (15-oz) can chickpeas, drained and rinsed; 1 (28-oz) can crushed tomatoes; 2 large onions, thinly sliced; 4 cloves garlic, minced; Olive oil, salt, pepper, cumin, chili flakes, white vinegar

Egyptian Koshary is a beloved national dish, a comforting blend of rice, macaroni, and lentils, topped with a spicy tomato sauce, chickpeas, and crispy fried onions. It's surprisingly simple to make from scratch and a fantastic way to enjoy a taste of Egypt. A hearty and satisfying meal that's naturally vegan and packed with flavor.

Ingredients

1 cup short-grain rice
1/2 cup brown lentils
1 cup small elbow macaroni
1 (15-oz) can chickpeas, drained and rinsed
1 (28-oz) can crushed tomatoes
2 large onions, thinly sliced
4 cloves garlic, minced
Olive oil, salt, pepper, cumin, chili flakes, white vinegar

Instructions

Cook rice, lentils, and macaroni separately according to package directions until tender; drain any excess water and set aside.
In a large pan, heat olive oil and fry the thinly sliced onions until deeply golden brown and crispy; remove with a slotted spoon and set aside on paper towels.
For the sauce, sauté minced garlic in a little oil in the same pan, then add crushed tomatoes, a pinch of salt, pepper, cumin, and chili flakes. Simmer for 15 minutes, then stir in a splash of white vinegar.
To assemble, layer rice, lentils, and macaroni in a bowl, top with chickpeas and a generous spoonful of the tomato sauce, then sprinkle with crispy fried onions.

Tips

Prepare the crispy onions and cook the individual components ahead of time to make assembly quicker for a weeknight meal.
Adjust the amount of chili flakes in the tomato sauce to your preferred spice level, or add a dash of hot sauce when serving.