Koshari
An Egyptian rice, lentil and pasta dish topped with chickpeas, tangy tomato sauce and crisp onions.
Active time45 min
Cooking1 h 15 min
Total1 h 30 minResting : 5 min
Add to my week
Loading your week…
Ingredients
- 1 tsp ground coriander for the sauce
- ½ tsp ground coriander for the rice
- 4 garlic cloves
- 1 large onion for frying
- 1 small onion for the sauce
- 1 pinch of salt for the onions and sauce
- 1 425 g can of chickpeas including liquid
- 800 g plain tomato sauce
- 3 cups of water
- 0.333333 cup of plain wheat flour
- ½ tsp red chilli flakes — optional
- half a cup of rapeseed oil for frying the onions
- 1 tbsp rapeseed oil for the sauce
- 1 tbsp rapeseed oil for the rice
- 1 and a half cups of dried brown lentils
- 2 cups of dried elbow pasta
- ½ tsp black pepper
- 1 and a half cups of uncooked medium-grain rice
- ½ tsp salt for the rice
- 1 tbsp white vinegar
Preparation
Peel the large onion and slice into thin rings. Add some of the onion-and-sauce salt, coat with flour and shake off the excess. Fry in the frying oil over medium-high heat for about 20 minutes, stirring often. Drain on kitchen paper once brown and crisp, before they burn.
1 large onion for frying1 pinch of salt for the onions and sauce0.333333 cup of plain wheat flourhalf a cup of rapeseed oil for frying the onions- knife
- chopping board
- frying pan
- slotted spoon
- kitchen paper
Peel and grate the small onion, then peel and chop the garlic. Soften the onion until pale gold in the sauce oil. Add garlic, sauce coriander and chilli if using; stir briefly until fragrant. Add the tomato sauce and remaining onion-and-sauce salt. Simmer for about 15 minutes until thick, then add vinegar. Keep covered over very low heat while preparing the rice.
1 tsp ground coriander for the sauce4 garlic cloves1 small onion for the sauce800 g plain tomato sauce½ tsp red chilli flakes — optional1 tbsp rapeseed oil for the sauce1 tbsp white vinegar- grater
- knife
- chopping board
- saucepan
- lid
- spoon
While the sauce simmers, rinse the lentils and simmer in a saucepan of water for about 15 minutes. They should still have a little bite; drain. Meanwhile rinse the rice, soak in cold water for 15 minutes, then drain.
1 and a half cups of dried brown lentils1 and a half cups of uncooked medium-grain rice- saucepan
- bowl
- colander
Heat the stated water in a small saucepan. Stir the drained rice and lentils in a saucepan with the rice oil, rice salt, pepper and rice coriander over medium-high heat for 3 minutes. Add the measured water hot, bring to a boil, then cover and cook over low heat for about 20 minutes, until absorbed and tender. Turn off the heat and rest covered for 5 minutes.
½ tsp ground coriander for the rice3 cups of water1 tbsp rapeseed oil for the rice½ tsp black pepper½ tsp salt for the rice- saucepan
- lid
- spoon
- small saucepan
While the rice cooks, boil the pasta according to its packet time. Drain. Drain and rinse the chickpeas, then briefly heat in a covered microwave-safe container.
1 425 g can of chickpeas including liquid2 cups of dried elbow pasta- saucepan
- colander
- microwave
- covered microwave-safe container
Fluff the rice and lentils with a fork. Top with pasta, half the sauce, chickpeas and half the crisp onions. Serve the remaining sauce and onions separately.
- fork
- serving dish
- spoon
Allergens
- Gluten
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration