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 240 g
  • Photograph of Brown lentils Brown lentils 200 g
  • Photograph of Macaroni Macaroni 160 g
  • Photograph of Chickpeas Chickpeas 160 g
  • Photograph of Onion Onion 4
  • Photograph of Thick tomato passata Thick tomato passata 120 g
  • Photograph of Rice vinegar Rice vinegar 40 ml
  • Photograph of Ground cumin Ground cumin 12 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Red chilli powder Red chilli powder 8 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Salt Salt 12 g

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