entrees

Egyptian Koshary

Koshary, the national dish of Egypt, checks each of these boxes in a marriage of Italian and Arabic culinary elements, including rice, chickpeas, lentils, macaroni, tomato sauce, and bold spices like cumin and coriander. The balanced, harmonious flavours of this cuisine comb...

Koshary, the national dish of Egypt, checks each of these boxes in a marriage of Italian and Arabic culinary elements, including rice, chickpeas, lentils, macaroni, tomato sauce, and bold spices like cumin and coriander. The balanced, harmonious flavours of this cuisine combine to tantalize the senses from every angle. 

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15 min
PREP TIME
20 min
COOK TIME
22
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • Tomato Sauce:
  • 2 tablespoons (30 milliliters) olive oil
  • 1/2 cup (125 milliliters) grated yellow onion
  • 1 tablespoon (15 milliliters) finely chopped fresh garlic
  • 2 teaspoons (10 milliliters) Harissa
  • 1/2 teaspoon (2 milliliters) Cumin, Ground
  • 1 tablespoon (15 milliliters) tomato paste
  • 1 can (28 ounces/796 ml) diced tomatoes , undrained
  • 1 tablespoon (15 milliliters) white vinegar
  • 1/2 teaspoon (2 milliliters) salt
  • 1/4 teaspoon (1 milliliter) Ground Black Pepper
  • Rice & Lentils:
  • 3/4 cup (175 milliliters) medium-grain white rice
  • 3/4 cup (175 milliliters) brown lentils , rinsed
  • 2 tablespoons (30 milliliters) olive oil
  • 1/2 teaspoon (2 milliliters) salt
  • 1/2 teaspoon (2 milliliters) Ground Black Pepper
  • 1/2 teaspoon (2 milliliters) Coriander Ground
  • 1 1/2 cups (375 milliliters) warm water
  • 1 cup (250 milliliters) vermicelli pasta , broken into 1-inch pieces, cooked or ditalini pasta, cooked
  • 1 can (15 ounces/540 ml) chickpeas , drained and rinsed
  • Crispy Onions:
  • 2 cups (500 milliliters) vegetable oil
  • 2 medium yellwo onions , thinly sliced
  • 2 tablespoons (30 milliliters) sugar

Preparation

  • 1 For the Tomato Sauce, heat oil in large skillet on medium heat. Add onion; cook until softened and beginning to brown. Add garlic, Harissa and cumin; cook and stir until fragrant. Add tomato paste; cook and stir until mixture is well blended and darkens in color. Stir in diced tomatoes, vinegar, salt and pepper. Bring to boil. Reduce heat and simmer until slightly thickened, about 30 minutes. Keep warm.

    Test Kitchen Tip: For a smoother sauce, after simmering, place mixture in blender container. Process until smooth with center of lid removed to allow steam to escape.
  • 2 Meanwhile, for the Rice and Lentils, soak rice in water 15 minutes. Drain well; set aside. While the rice is soaking, place lentils in medium saucepan. Add enough water to cover. Bring to boil. Reduce heat to low; cook about 10 minutes, until just tender. Drain well.
  • 3 Place rice, lentils, salt, pepper and coriander in medium saucepan. Add warm water. Bring to boil. Reduce heat to low; cover. Cook until water is completely absorbed and rice is tender, about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff mixture with a fork. Gently stir in cooked pasta and chickpeas. Keep warm.
  • 4 For the Crispy Onions, heat oil in large saucepan on medium-high heat until hot. Toss onions with sugar in large bowl. Add to hot oil. Cook, stirring frequently, until onions are browned and crispy. Remove onions using slotted spoon; place on paper towel-lined plate to drain. Discard oil.
  • 5 To serve, spoon Rice and Lentil mixture into 4 serving bowls. Top with Tomato Sauce and garnish with Crispy Onions to serve.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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