Egyptian Koshari with Cumin-Scented Tomato Sauce
Dive into the heart of Egyptian street food with this traditional Koshari recipe, complete with a cumin-scented tomato sauce that will transport your taste buds to the bustling markets of Cairo.
Equipment
- Medium-sized pot
- Separate pot for rice
- Pot for boiling macaroni
- Large skillet
- Saucepan
Ingredients
For the Koshari:
- 1 cup brown lentils 190g
- 1 cup medium-grain rice 200g
- 1 cup elbow macaroni 100g
- 2 tbsp olive oil 30ml
- 1 large onion, thinly sliced 150g
- 1/2 tsp salt 2.5g
- 1/4 tsp black pepper 1g
For the Cumin-Scented Tomato Sauce:
- 1 tbsp olive oil 15ml
- 2 cloves garlic, minced 6g
- 1 tsp ground cumin 2g
- 1 can crushed tomatoes 400g or 14oz
- 1 tbsp white vinegar 15ml
- 1/2 tsp sugar 2g
For the Garnish:
- 1/4 cup chickpeas, cooked 40g
- 1/4 cup crispy fried onions 30g
Instructions
- Begin by rinsing the brown lentils and placing them in a medium-sized pot. Cover with water, bring to a boil, then reduce the heat to a simmer. Cook until the lentils are tender but still hold their shape, about 20-25 minutes. Drain and set aside.
- In a separate pot, cook the rice according to package instructions until it's fluffy and fully cooked. Set aside.
- Meanwhile, cook the elbow macaroni in a pot of boiling salted water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 15 minutes. Remove half of the onions for garnish and set aside.
- To the skillet with the remaining onions, add the cooked lentils, rice, and macaroni. Season with salt and pepper, then mix well. Keep warm.
- For the cumin-scented tomato sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and ground cumin, cooking until fragrant, about 1 minute.
- Add the crushed tomatoes, white vinegar, and sugar to the saucepan. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- To serve, plate the Koshari mixture and pour the cumin-scented tomato sauce over the top. Garnish with the reserved caramelized onions and chickpeas. Sprinkle crispy fried onions for an added crunch.
Notes
To make this dish vegan, ensure the pasta is egg-free.
Adjust the level of cumin in the tomato sauce to suit your taste preferences.
For an extra kick, add a pinch of chili powder to the tomato sauce.
Leftovers can be stored in an airtight container in the fridge and make for a delicious next-day meal.