Pasta

Koshari (Egypt)

Name: Koshari (Egypt)
Total time: 55 min
Yield: serves 4
Ingredients: 300g Rice; 150g Red lentils; 150g Pasta; 200g Chickpeas; 2 Onion; 400g Tomato; 3 cloves Garlic; 1 tbsp Vinegar; 1 tsp Cumin; 4 tbsp Olive oil

Preparation time: 55 min
Servings: serves 4

Ingredients

serves 4

Rice — to buy300g
Red lentils — to buy150g
Pasta — to buy150g
Chickpeas — to buy200g
Onion — to buy2
Tomato — to buy400g
Garlic — to buy3 cloves
Vinegar — to buy1 tbsp
Cumin — to buy1 tsp
Olive oil — to buy4 tbsp

Preparation

Cook the rice in double its volume of salted water, covered, for 15 minutes, until tender, then set aside.
Cook the red lentils in boiling water for 10 minutes then drain: they should stay slightly firm, not turn to mush.
Cook the pasta al dente in salted boiling water, drain with a little oil so it does not stick.
Make the sauce: cook the garlic in a little oil for 1 minute, add the crushed tomatoes, cumin and vinegar, simmer for 10 minutes over low heat.
Brown the sliced onions in the remaining oil over medium-high heat for 15 minutes, stirring often, until nicely crisp — that is what makes koshari so special.
Layer the rice, lentils, pasta and chickpeas in a dish, top with the tomato sauce and finish with the crispy onions.