📝 About This Recipe
Koshary is Egypt’s legendary national dish, a soul-warming mosaic of lentils, rice, and pasta topped with a zesty tomato sauce and crispy fried onions. This 'one-pot' method streamlines the traditional multi-pot chaos into a sophisticated layered technique that infuses the grains with deep, savory aromatics. It is a masterclass in texture and flavor, combining earthy legumes with a spicy vinegar kick that defines the bustling streets of Cairo.
🥗 Ingredients
The Crispy Topping (Ward)
- 2 pieces Large Onions (very thinly sliced into rings)
- 1 cup Vegetable Oil (for frying; will be reused for the rice)
- 1 tablespoon Cornstarch (to ensure maximum crunch)
The One-Pot Base
- 1 cup Brown or Green Lentils (rinsed and soaked for 15 minutes)
- 1.5 cups Long-grain White Rice (washed and drained)
- 1/2 cup Vermicelli Pasta (broken into small pieces)
- 1 cup Elbow Macaroni (dry)
- 3 cloves Garlic (minced)
- 1 tablespoon Ground Cumin (divided)
- 1 teaspoon Coriander (ground)
- 4 cups Boiling Water (approximate; to cover the mixture)
The Red Sauce & Dakkah
- 2 cups Tomato Puree (canned or fresh blended)
- 1/4 cup White Vinegar (essential for the tang)
- 1 teaspoon Red Chili Flakes (adjust to heat preference)
- 1 can Canned Chickpeas (rinsed and drained for garnish)
👨🍳 Instructions
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1
Toss the sliced onions with cornstarch and a pinch of salt. In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat. Fry the onions until they are a deep golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
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2
Remove all but 4 tablespoons of the onion-infused oil from the pot (reserve the extra oil for the sauce). In the same pot, add the vermicelli and sauté until it turns a toasted golden brown.
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3
Add the soaked and drained lentils to the pot with the vermicelli. Stir for 2 minutes to coat them in the fragrant oil.
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4
Add the washed rice to the pot, followed by the dry elbow macaroni. Stir everything together for another minute to lightly toast the grains and pasta.
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5
Season the mixture with half the cumin, coriander, salt, and pepper. Pour in enough boiling water to cover the mixture by about 1 inch (approximately 4 cups).
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6
Bring the pot to a boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 20-25 minutes until the water is absorbed and the rice and lentils are tender.
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7
While the rice cooks, prepare the sauce. In a separate small saucepan, heat 2 tablespoons of the reserved onion oil. Sauté the minced garlic until fragrant, then add the tomato puree, vinegar, remaining cumin, and chili flakes.
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8
Simmer the sauce on low for 15 minutes until it thickens slightly. Adjust salt to taste.
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9
Warm the chickpeas in a small amount of water or in the microwave, then drain.
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10
Once the rice mixture is done, turn off the heat and let it sit, covered, for 5 minutes. Fluff gently with a fork to mix the layers without mashing the lentils.
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11
To serve, scoop a generous portion of the rice-lentil-pasta mix into a bowl. Ladle the warm tomato sauce over the top.
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12
Garnish heavily with the warm chickpeas and a large handful of the crispy fried onions. Serve immediately while the onions are still crunchy.
💡 Chef's Tips
Don't skip the cornstarch on the onions; it's the secret to keeping them crunchy even after they sit. Always use the oil from frying the onions to cook the rice and sauce—this carries the 'soul' of the flavor throughout the dish. Soaking the lentils for 15-20 minutes ensures they cook at the same rate as the rice and macaroni. If you like it extra spicy, make a 'Shatta' by mixing a tablespoon of the tomato sauce with extra chili flakes and a splash of oil.
🍽️ Serving Suggestions
Serve with a side of 'Dakkah' (a cold mix of vinegar, garlic, cumin, and water) to drizzle over the top. A simple Egyptian green salad with tomatoes, cucumbers, and parsley provides a fresh contrast. Pair with a cold glass of hibiscus tea (Karkadeh) for an authentic Egyptian experience. Provide extra bowls of the crispy onions and sauce on the table so guests can customize their toppings.