Koshari

Koshari

An Egyptian dish made with rice, lentils, and pasta, generously seasoned with crispy fried onions. Hearty, aromatic, and incredibly delicious — the perfect choice for a satisfying lunch.

Ingredients

Instructions

  1. In a medium saucepan, bring the lentils and 1 liter of water to a boil over high heat. Reduce the heat and simmer until the lentils are soft but still firm to the bite — approximately 15–17 minutes. Drain the water and season with salt. Important: the lentils should be only halfway cooked, as they will finish cooking together with the rice.
  2. Rinse the rice and drain in a colander. In the same saucepan over medium heat, combine the partially cooked lentils with the rice, add 1 tablespoon of oil, salt, pepper, and ground coriander. Stir for 3 minutes. Pour in hot water so that it covers the mixture by approximately 4 cm (about 720 ml will be needed). Bring to a boil, then cover with a lid and cook until all the liquid is absorbed and the rice and lentils are tender — approximately 20 minutes.
  3. Remove the saucepan from heat and leave it covered for 5 minutes — allow the dish to rest.
  4. While the rice is cooking, prepare the pasta. Bring water to a boil with a pinch of salt and 1 teaspoon of oil, add the pasta, and cook al dente according to the package instructions. Drain in a colander.
  5. Open the canned chickpeas, drain the liquid, and reheat in the microwave for 1–2 minutes.
  6. Slice the onion into thin rings. Sprinkle with salt and coat lightly with flour, shaking off the excess. In a large skillet, heat the remaining vegetable oil over medium-high heat. Fry the onion rings, stirring frequently, until they turn a beautiful caramel color — 15–20 minutes. The onion rings should be crispy but not burnt.
  7. Arrange the rice and lentils on a plate, top with the pasta and chickpeas. Finish the dish with the crispy fried onions before serving.