Egyptian
Koshari
Egyptian koshari layered with lentil rice, pasta, chickpeas, spicy tomato sauce, garlicky dakkah, and crisp fried onions.
8 servings · 50 minutes prep · 80 minutes cook
Ingredients
Crispy Onions
- 1 1/2 lb yellow onions, halved and sliced 1/8 inch thick
- 1/3 cup all-purpose flour
- 1 tsp Diamond Crystal kosher salt
- 4 cups avocado oil, for frying
Tomato Sauce
- 2 tbsp reserved onion-frying oil
- 6 garlic cloves, finely minced
- 1 tsp ground cumin
- 1/2 tsp crushed red pepper
- 1 can crushed tomatoes, 28 oz
- 1/4 cup distilled white vinegar
- 1 tsp granulated sugar
- 1 tsp Diamond Crystal kosher salt
Dakkah
- 1/3 cup distilled white vinegar
- 1/3 cup water
- 4 garlic cloves, finely grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp Diamond Crystal kosher salt
- 1/4 tsp cayenne pepper
Rice, Lentils, and Pasta
- 1 cup brown lentils, rinsed
- 1 cup Egyptian short-grain rice, rinsed until nearly clear and drained
- 1/2 cup broken vermicelli noodles
- 2 tbsp reserved onion-frying oil
- 1 1/2 tsp Diamond Crystal kosher salt, divided
- 8 oz ditalini or small elbow macaroni
- 1 can chickpeas, 15 oz, drained and rinsed
- 1/2 tsp ground cumin
Directions
Fry the Onions
- Toss the sliced onions with the flour and 1 teaspoon salt, separating every strand. Heat the avocado oil in a wide heavy pot to {{temperature:340°F}}. Fry the onions in three batches, stirring frequently, until deep mahogany and crisp, 7 to 10 minutes per batch. Drain on a wire rack; they will crisp further as they cool. Strain and reserve 1/4 cup onion-frying oil.
Make the Tomato Sauce
- For the tomato sauce, heat 2 tablespoons reserved onion oil over medium heat. Add the sauce garlic, 1 teaspoon cumin, and red pepper and cook for 30 seconds. Add the tomatoes, 1/4 cup vinegar, sugar, and 1 teaspoon salt. Simmer uncovered until thick but pourable and no raw tomato flavor remains, 18 to 22 minutes.
Make the Dakkah
- For the dakkah, combine 1/3 cup vinegar, 1/3 cup water, the grated dakkah garlic, 2 teaspoons cumin, coriander, 1/2 teaspoon salt, and cayenne in a small saucepan. Bring to a boil for 30 seconds, remove from the heat, and cool.
Cook the Lentils and Rice
- Cover the lentils with 3 inches water, bring to a simmer, and cook until tender but intact, 15 to 18 minutes. Drain, reserving 2 cups lentil cooking liquid.
- Heat 2 tablespoons reserved onion oil in a heavy saucepan over medium heat. Add the vermicelli and toast, stirring, until evenly deep golden. Add the rice, cooked lentils, 1 teaspoon salt, and 2 cups reserved lentil liquid. Bring to a boil, cover tightly, reduce the heat to low, and cook for 13 minutes. Remove from the heat and steam, covered, for 10 minutes; fluff gently.
Cook the Pasta and Assemble
- Meanwhile, boil the pasta in well-salted water until just tender. Drain thoroughly. Warm the chickpeas with 2 tablespoons water, 1/2 teaspoon cumin, and the remaining 1/2 teaspoon salt.
- Build each serving in a warm serving bowl with rice and lentils first, pasta next, then chickpeas. Spoon over tomato sauce and dakkah to taste and finish with a generous crown of crispy onions. Serve the remaining sauces and onions at the table.
