Name: Koshari: the National Dish of Egypt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Egyptian
Ingredients: 2 cups rice; 2 cups elbow pasta; 2 cups brown lentils; 1 large red onion (minced); 2 large red onions (thinly sliced); 2 cups tomato puree; 1 16 oz can chickpeas; 5 cloves garlic; 2 cinnamon sticks; 1 tbsp cumin; 1 tbsp coriander powder; 1 tbsp red chili powder; 1 tbsp smoked paprika; 1/2 tbsp black pepper; 1/2 tsp nutmeg

Egyptian

Vegetarian

Mix together all of the spices to create the spice mixture. Heat a pan on medium heat and saute the minced onion with olive oil, one cinnamon stick, and a pinch of salt. When the onion starts to caramelize, add garlic and saute for another 2 minutes. At this point, add in the tomato puree along with half of the spice mixture. Bring the heat down to low and simmer, stirring frequently, for 8-10 minutes.

While the tomato sauce is simmering, cook the rice according to package instructions but add a cinnamon stick and the spices to the water. When cooked, mix in a drizzle of olive oil.

Also, cook the elbow pasta according to package instructions and meanwhile, cook the canned chickpeas in boiling water for 3-5 minutes before drying them and tossing with a drizzle of olive oil. Cook the brown lentils according to package instructions.

In another pan, bring ½ cup oil to medium-high heat and then add in the sliced onions. Fry them for a few minutes until they become golden brown before letting them cool and dry on paper towels.

At last, it is time to assemble the koshari. Start with a base of rice, then the cooked elbow pasta, then the tomato sauce, then lentils, then chickpeas before topping with the fried onions.

Koshari: the National Dish of Egypt

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