Entree: Egypt – Nubian Egypt – كشري ➤ Koshari (Layered Egyptian street dish of rice, lentils, pasta, and spiced tomato sauce topped with crispy fried onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (200 g) brown or green lentils, rinsed
- 1 cup (200 g) long-grain rice, rinsed
- 8 oz (225 g) small pasta (elbow macaroni or small shells)
- 1 can (15 oz (425 g)) cooked chickpeas, drained and rinsed
- 3 large onions, thinly sliced (about 1 lb (450 g))
- 1/2 cup (60 g) all-purpose flour for coating onions
- 6 tbsp (90 ml) vegetable oil, divided for frying onions and sautéing sauce
- 28 oz (800 g) canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 3 cloves garlic, minced
- 2 tbsp (30 ml) white vinegar, plus extra for serving
- 1 tsp (2 g) ground cumin, plus extra for serving
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) sugar (to balance tomatoes)
- 1/4 cup (60 ml) water if needed to thin sauce
- Freshly ground black pepper, to taste
- Lemon wedges for serving (optional)

Show original ingredient measurements

- 1 cup (200 g) brown or green lentils, rinsed
- 1 cup (200 g) long-grain rice, rinsed
- 8 oz (225 g) small pasta (elbow macaroni or small shells)
- 1 can (15 oz / 425 g) cooked chickpeas, drained and rinsed
- 3 large onions, thinly sliced (about 1 lb / 450 g)
- 1/2 cup (60 g) all-purpose flour for coating onions
- 6 tbsp (90 ml) vegetable oil, divided for frying onions and sautéing sauce
- 28 oz (800 g) canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 3 cloves garlic, minced
- 2 tbsp (30 ml) white vinegar, plus extra for serving
- 1 tsp (2 g) ground cumin, plus extra for serving
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) sugar (to balance tomatoes)
- 1/4 cup (60 ml) water if needed to thin sauce
- Freshly ground black pepper, to taste
- Lemon wedges for serving (optional)

Instructions

1. Cook the lentils: place lentils in a pot with 3 cups (720 ml) water, bring to a boil, reduce heat and simmer until tender but not mushy, about 20–25 minutes. Drain and set aside.
2. Cook the rice: In a separate pot, heat 1 tbsp (15 ml) oil, add the rinsed rice and 1 1/2 cups (360 ml) water, a pinch of salt; bring to a boil, then cover and simmer on low 15–18 minutes until water is absorbed. Fluff with a fork and keep warm.
3. Cook the pasta: Boil the pasta in salted water according to package directions until al dente. Drain and toss with 1 tsp (5 ml) oil to prevent sticking.
4. Prepare the crispy onions: Toss the sliced onions with 1/2 cup (60 g) flour until lightly coated. Heat 4 tbsp (60 ml) oil in a wide skillet or deep pot to 325°F (163°C) if using thermometer, or medium-high. Fry onions in batches until deep golden brown and crisp, about 4–6 minutes per batch. Drain on paper towels and reserve.
5. Make the tomato sauce: In a saucepan, heat 1 tbsp (15 ml) oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Stir in tomato paste and crushed tomatoes, then add 2 tbsp (30 ml) white vinegar, 1 tsp (2 g) ground cumin, 1/2 tsp (1 g) cayenne, 1/2 tsp (2.5 g) sugar, and salt. Simmer gently 10–15 minutes, adding up to 1/4 cup (60 ml) water if sauce is too thick. Adjust salt, vinegar, and cayenne to taste for a tangy, slightly spicy sauce.
6. Warm the chickpeas: Gently warm the drained chickpeas in a small saucepan with a pinch of salt and a splash of water, or use straight from the can at room temperature.
7. Assemble Koshari: In individual bowls or a large serving dish, layer rice and lentils mixed together, top with a portion of pasta, then spoon warm tomato sauce over the top. Scatter chickpeas over the sauce and finish liberally with crispy fried onions.
8. Serve with extra tomato-garlic vinegar sauce on the side: mix 2 tbsp (30 ml) white vinegar with 1 clove minced garlic, 1/2 tsp (2 g) ground cumin, and a pinch of cayenne; drizzle as desired. Serve immediately with lemon wedges.