Rice, lentils and macaroni meet a sharp garlic-tomato sauce under a tangle of crisp onions. Chickpeas make each bowl hearty without meat.
Several simple parts give Koshari its range of textures: tender grains, springy pasta and onions that shatter at the edges. The tomato sauce brings acidity to a bowl that would otherwise lean heavily on starch.
Cook the lentils separately so their age does not affect the rice. Keep the fried onions on a rack or paper towel until serving, and spoon the sauce over individual bowls to preserve their crunch.
Method
Cover lentils generously with water in a saucepan. Bring to a boil and simmer over medium-low heat for until tender but intact, then drain and season with 1/4 tsp salt.
Combine rice, measured water, 1 tbsp vegetable oil, coriander and 1/2 tsp salt in another saucepan. Bring to a boil, cover and simmer on low for ; rest off the heat for .
Meanwhile, toss onions with flour. Heat 5 tbsp oil in a large skillet over medium heat and fry onions for , stirring, until deeply golden. Drain on paper towels and season with 1/4 tsp salt.
Heat the remaining 2 tbsp oil in a saucepan over medium heat. Cook garlic, cumin and red pepper flakes for . Add tomatoes, vinegar and remaining salt; simmer for until slightly thickened.
Boil macaroni in a large pot of water for until tender. Add chickpeas for the final , then drain.
Layer rice, lentils, macaroni and chickpeas into bowls. Spoon over tomato sauce and finish with the crisp onions just before serving.
Forkue tips
- Pull the onions out when dark gold; they continue to deepen after leaving the pan.
Storing and reheating
Refrigerate the grains, pasta and sauce separately for up to 3 days. Reheat with a little water. Store onions separately and re-crisp briefly in a hot oven.
Made it?
Tap a star to rate it. It helps the next cook decide.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Koshari: FAQ
Can I leave out the macaroni?
Yes, though the pasta adds a distinct chewy texture. Increase the cooked rice or lentils if you want equally generous bowls.
Why are the onions soft?
Crowding and trapped steam keep onions from crisping. Use a wide pan and drain them in a loose layer rather than a heap.
How do I store and reheat Koshari?
Refrigerate the grains, pasta and sauce separately for up to 3 days. Reheat with a little water. Store onions separately and re-crisp briefly in a hot oven.
How long does Koshari take?
About 1 hr 15 min in total: 20 min prep and 55 min cooking.
What do I need to make Koshari?
The key ingredients are brown lentils, long-grain white rice, elbow macaroni, chickpeas, onions and all-purpose flour, plus pantry basics.
Any tips for Koshari?
Pull the onions out when dark gold; they continue to deepen after leaving the pan.
