Koshari
Koshari — a classic Egyptian vegetarian dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Egyptian, Dinner
Ingredients
- 1.5 pcs brown lentils
- 1.5 cup rice
- 0.5 tsp coriander
- 2 g macaroni
- 1 pcs chickpeas
- 1 g onions
- 1 pcs sprinking salt
- 0.5 tbsp vegetable oil
Instructions
- Place the lentils and 4 cups of water in a medium pot and bring to a boil over high heat, then lower the heat to low and simmer 15–17 minutes until just tender (par-cooked).
- Drain the lentils and season them lightly with salt.
- Drain the rice, discarding the soaking water.
- In a saucepan over medium-high heat combine the par-cooked lentils and drained rice with 1 tablespoon cooking oil, salt, pepper, and coriander, and cook for 3 minutes, stirring regularly.
- Add warm water—about 3 cups—so it covers the rice-and-lentil mixture by roughly 1½ inches, then bring to a boil so the liquid reduces a bit.
- Cover the pan and cook until all the liquid is absorbed and both the rice and lentils are fully cooked through, about 20 minutes.
- After cooking, keep the pot covered and undisturbed for about 5 minutes.
- While the rice and lentils cook, prepare the elbow pasta according to the package: add the pasta to boiling water with a dash of salt and a little oil, cook until al dente, then drain.
- Cover the chickpeas and warm them briefly in the microwave just before serving.
- For the crispy onion topping, sprinkle the onion rings with salt, toss them in flour to coat, and shake off any excess flour.
- Heat cooking oil in a large skillet over medium-high heat and cook the floured onion rings, stirring often, until they become crispy and a caramelized brown (15–20 minutes), taking care not to burn them.