Koshari
A traditional Egyptian vegetarian dish combining lentils, rice, pasta, and chickpeas topped with crispy onions for a hearty, complete meal.
Pasos
- 1
Rinse lentils and bring to a boil with 4 cups of water in a medium pot. Simmer until lentils are just tender (about 15–17 minutes); drain and season with a little salt. The lentils should be par-cooked to finish with the rice.
- 2
Drain the rice and, in the same pot, combine the par-cooked lentils with the rice, 1 tablespoon oil, salt, pepper, and coriander. Cook for 3 minutes, stirring often. Add warm water to cover the rice-lentil mixture by about 1 1/2 inches (roughly 3 cups). Bring to a boil, then reduce heat and simmer, covered, until liquid is absorbed and both grains are tender (about 20 minutes). Keep covered for 5 minutes.
- 3
Meanwhile, cook the elbow macaroni in salted, lightly oiled boiling water until al dente; drain.
- 4
Warm chickpeas briefly in the microwave just before serving.
- 5
Make the crispy onion topping: toss onion rings with salt, then coat lightly in flour. Fry in oil over medium-high heat, stirring often, until deeply caramelized and crispy (about 15–20 minutes).
