Egyptian koshari rice, lentil and macaroni video
Video shows koshari; exact video measurements were not verified. Follow FOOD's 160 g chickpeas, 450 g passata and 25 ml vinegar.
Official cooking video · Dina's Oriental Kitchen · YOUTUBEEgyptian Lentil Rice and Macaroni Koshari
Four Egyptian-inspired bowls layered with rice, lentils, macaroni, warm chickpeas, tangy tomato sauce and crispy onions.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Check and rinse 160 g lentils, discarding stones. Simmer in 750 ml water 18–22 minutes until just tender and drain. In another pot cook 180 g rinsed rice in 290 ml water covered over low heat for 15 minutes; rest covered off heat 10 minutes.
- 02
Thinly slice 280 g onions and coat lightly in 15 g flour. Heat 40 ml oil over medium heat and fry 12–18 minutes, stirring frequently, until deeply golden and crisp without burning; drain on paper towels.
Use 40 ml of the total 55 ml oil for the onions, reserving 15 ml for the tomato sauce. Once onions begin browning, lower the heat and stir often rather than allowing black burnt edges. Add damp onions carefully to avoid hot-oil splashes. - 03
Heat remaining 15 ml oil, cook 18 g garlic 30 seconds, then add 450 g passata, 3 g cumin, 2 g coriander, optional 1 g chili and 5 g salt. Simmer 12–15 minutes and stir in 25 ml white vinegar.
- 04
Cook 120 g macaroni according to the packet. Warm 160 g already-cooked chickpeas in some tomato sauce for 3 minutes until hot through. Gently combine cooked rice with lentils and check both are tender.
- 05
Divide rice and lentils, macaroni and hot chickpeas among four bowls, ladle over tomato sauce and top each with crispy onions. Serve immediately and promptly refrigerate any leftovers in shallow containers.
Cook macaroni near serving time according to its packet to prevent over-softening. Do not leave cooked rice, lentils and pasta sitting at room temperature before assembly. Cool leftovers promptly in shallow containers, ideally refrigerating rice within one hour.
Helpful source links
Before you cook
Contains wheat from macaroni and flour. Remove stones from dried lentils, cook fully and heat precooked chickpeas throughout. Cool leftover rice-containing koshari rapidly, ideally within one hour; refrigerate at 4°C/40°F or colder and use within 24 hours or freeze. Reheat rice only once; heat leftovers through to 74°C/165°F.
Allergens: wheat (macaroni and flour), check canned chickpea and tomato labels for additional ingredients
Image & source credits
These illustrations stand in for food photos.
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