Koshari (Egyptian Rice with Pasta and Lentils)
Photo: Dina Said, CC BY-SA 4.0
Koshari is Egypt's great street dish, a meat-free bowl of rice, lentils and pasta that costs little and fills you up. Each starch is cooked on its own, so every one keeps its texture under the sauce. The tomato sauce gets cumin and cinnamon, which gives it a warm, slightly sweet depth. Crisp fried onions on top add the crunch that makes the whole plate work.
Instructions
Cook the rice in a saucepan following the package instructions, until the grains are tender and fluffy. Set it aside.
Boil the lentils in a separate pot until they are tender but still hold their shape, not mushy. Drain them in a colander and set them aside.
Cook the macaroni or short pasta in salted boiling water until al dente, then drain it and set it aside.
Heat the vegetable oil in a skillet over medium heat and add the sliced onion. Cook until the slices are golden brown and crisp, then lift them out onto a paper towel to drain.
In the same skillet, cook the garlic for about a minute, until it smells fragrant. Stir in the chopped tomatoes, tomato paste, cumin, cinnamon, salt, black pepper and chile powder if using.
Simmer the sauce over low heat for 10 to 15 minutes, until the flavors have blended and it has thickened slightly.
Layer the rice, lentils and pasta in a serving dish and spoon the tomato sauce generously over the top. Finish with the crisp onions and the chopped parsley or cilantro, and serve hot.
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