Photograph of the finished Koshari

Middle East · Cơm đậu lăng nui Koshari

Koshari

1 hr 15 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 8.5 oz
  • Photograph of Brown lentils Brown lentils 7.1 oz
  • Photograph of Macaroni Macaroni 5.6 oz
  • Photograph of Chickpeas Chickpeas 5.6 oz
  • Photograph of Onion Onion 4
  • Photograph of Thick tomato passata Thick tomato passata 4.2 oz
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Ground cumin Ground cumin 0.4 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Red chilli powder Red chilli powder 0.3 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Slice the onions very thinly, deep-fry them for 15 minutes until brown and crispy, then drain on paper towels.
  2. 2 Simmer the brown lentils for 20 minutes until tender; boil the macaroni for 8 minutes, then drain and cool.
  3. 3 Cook the rice with a little oil and salt for 18 minutes, then fluff it up.
  4. 4 To make the tomato sauce: Sauté garlic, add thick tomato paste, cumin powder, red chili powder, and vinegar, and simmer for 10 minutes.
  5. 5 Arrange the rice, lentils, pasta, and chickpeas in the bowl in that order.
  6. 6 Pour hot tomato sauce over the top and sprinkle with crispy fried onions before serving.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: cook the brown lentils under high pressure for 6 minutes, then let them air dry for 7 minutes; reduce the cooking time to about 7 minutes, and the lentils will be evenly tender without becoming mushy. The pasta, rice, and sauce are still prepared separately, so the layers of the dish retain their original texture.

Start cooking