🇪🇬 Egyptian · 🏙️ Cairo

🍚 Cairo Koshari

6 servings · 80 min

Ingredients

• • brown lentils, rinsed 1 1/2 cups
• • medium-grain rice, rinsed and soaked 15 min 1 1/2 cups
• • elbow macaroni 2 cups
• • chickpeas, drained and warmed 1 can (15 oz)
• • tomato sauce 1 can (28 oz)
• • small onion, grated (for sauce) 1
• • garlic, minced 4 cloves
• • ground coriander 1 tsp + 1/2 tsp
• • crushed red pepper flakes (optional) 1/2-1 tsp
• • distilled white vinegar 1-2 tbsp
• • large onion, thinly sliced (crispy topping) 1
• • all-purpose flour (for onions) 1/3 cup
• • cooking oil 1/2 cup, plus extra
• • salt and black pepper to taste

Method

1. 1 Salt the onion rings, toss in flour, and shake off the excess. Fry in 1/2 cup hot oil over medium-high, stirring often, 15-20 minutes until deep caramel-brown and crisp; drain.
2. 2 For the sauce, heat 1 tbsp oil and cook the grated onion until translucent gold (do not brown).
3. 3 Add the garlic, 1 tsp coriander, and the pepper flakes; sauté 30-45 seconds until fragrant.
4. 4 Stir in the tomato sauce and a pinch of salt; simmer about 15 minutes until thickened. Stir in the vinegar, lower the heat, cover, and keep warm.
5. 5 Boil the lentils in 4 cups water, then reduce and cook 15-17 minutes until just tender; drain and salt lightly.
6. 6 Combine the drained lentils and rice with a little oil and 1/2 tsp each salt, pepper, and coriander; stir 3 minutes.
7. 7 Add about 3 cups warm water to cover by 1.5 inches. Boil, then cover and cook 20 minutes until the liquid is absorbed; rest covered 5 minutes.
8. 8 Cook the macaroni in salted water until al dente; drain. Warm the chickpeas.
9. 9 Fluff the rice-lentils and spread on a platter; top with the macaroni and half the tomato sauce.
10. 10 Add the chickpeas and half the crispy onions. Serve, passing the remaining sauce, onions, and extra garlic-vinegar on the side.