Egyptian Koshari Layered Dish (Printable Version)

A hearty mix of rice, lentils, pasta, and spiced tomato sauce topped with crispy fried onions.

# What You Need:

→ Grains & Legumes

01 - 1 cup medium-grain rice, rinsed
02 - 1 cup brown or green lentils, rinsed
03 - 1 cup small elbow macaroni or ditalini pasta
04 - 2 cups water (for rice)
05 - 3 cups water (for lentils)
06 - 1/2 teaspoon salt, divided

→ Tomato Sauce

07 - 2 tablespoons olive oil
08 - 1 large onion, finely chopped
09 - 4 garlic cloves, minced
10 - 1 (15 oz) can crushed tomatoes
11 - 1 tablespoon tomato paste
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon chili flakes (optional)
15 - 1 teaspoon sugar
16 - Salt and black pepper to taste

→ Crispy Onions

17 - 2 large onions, thinly sliced
18 - 1/2 cup all-purpose flour
19 - 1/2 teaspoon salt
20 - Vegetable oil for frying

→ Garnishes

21 - 1/4 cup white vinegar
22 - 2 garlic cloves, minced
23 - 1/2 teaspoon chili flakes (optional)
24 - Chopped fresh parsley (optional)

# How-to Steps:

01 - Combine lentils and 3 cups water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes until just tender. Drain and set aside.
02 - In a separate pot, combine rinsed rice, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, cover, reduce heat, and simmer for 15 to 18 minutes until rice is fully cooked. Fluff with a fork and set aside.
03 - Boil a large pot of salted water. Add macaroni and cook until al dente. Drain and set aside.
04 - Heat olive oil over medium heat in a saucepan. Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook one more minute. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes, and sugar. Season with salt and black pepper. Simmer uncovered for 15 to 20 minutes until sauce thickens and flavors meld.
05 - Toss sliced onions with flour and salt until fully coated. Heat vegetable oil in a deep skillet to medium-high. Fry onions in batches for 5 to 7 minutes or until golden brown and crisp. Drain on paper towels.
06 - Combine white vinegar, minced garlic, and chili flakes in a small bowl. Let rest for 10 minutes to develop flavors.
07 - Layer rice, lentils, and pasta in individual bowls or a large platter. Spoon tomato sauce generously over the top. Garnish with crispy onions and drizzle garlic vinegar if desired. Sprinkle fresh parsley before serving warm.

# Expert Advice:

01 -
  • It feeds you well without pretense, the kind of dish that works for a quiet weeknight or feeding friends who show up hungry.
  • Once you taste that crispy-onion-meets-warm-spiced-tomato moment, you'll understand why locals eat this multiple times a week.
  • Every ingredient earns its place; nothing is there by accident.
02 -
  • Don't skip the flour on the onions; it's what makes them crispy rather than just fried, and it's the difference between okay and unforgettable.
  • The pasta needs to be perfectly al dente and completely drained, or it'll absorb all the sauce and turn mushy by the time you eat it.
  • The garlic vinegar isn't a nice-to-have; it's what makes all the other flavors pop and prevents the dish from feeling one-note.
03 -
  • Always fry your onions in batches rather than cramming them all in at once; crowded onions steam instead of frying, and you lose that irreplaceable crunch.
  • Cook the garlic vinegar ahead if you can; letting it sit longer than 10 minutes makes the garlic taste rounder and less sharp.
  • Serve everything warm but not piping hot, and put extra sauce and vinegar on the side so people can adjust to their preference.
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