Koshary
Dive into the vibrant flavors of Egypt with Koshary, a beloved street food and national dish that celebrates hearty, satisfying ingredients. This comforting recipe combines fluffy rice, tender brown lentils, al dente macaroni pasta, and protein-packed chickpeas, all layered together for a textural delight. A bold, tangy tomato-garlic sauce infused with aromatic spices like cumin, coriander, and cayenne adds a punch of rich flavor, while golden-crispy fried onions crown the dish with irresistible crunch. Ready in just an hour, Koshary is the perfect choice for an easy, wholesome meal that’s brimming with Middle Eastern flair. Ideal for sharing, this recipe serves six and pairs beautifully with a refreshing salad or flatbread. Keywords: Egyptian Koshary recipe, vegan Middle Eastern dish, lentils and rice recipe, chickpea pasta meal.
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Recipe Information
Ingredients
- 1.5 cups rice
- 1 cup brown lentils
- 1 cup macaroni pasta
- 1 can (15 oz) chickpeas
- 3 large onions
- 0.5 cup vegetable oil
- 2 cups tomato sauce
- 4 cloves garlic
- 0.25 cup white vinegar
- 2 teaspoons salt
- 3 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
Instructions
Rinse and soak the lentils in water for 30 minutes, then drain.
In a medium saucepan, add the lentils and cover with water. Bring to a boil, then reduce to a simmer for about 20 minutes or until tender. Drain and set aside.
Cook the rice according to package instructions. Set aside.
Cook the macaroni pasta as per the package instructions until al dente. Drain and set aside.
Drain and rinse the canned chickpeas. Set aside.
Thinly slice the onions. In a large skillet, heat vegetable oil over medium-high heat. Add the onions and fry until golden brown and crispy, about 10-15 minutes. Remove with a slotted spoon and let drain on paper towels.
In the same skillet, discard excess oil, leaving about 2 tablespoons. Add minced garlic and sauté until fragrant, about 1 minute.
Pour in the tomato sauce, then add white vinegar, salt, cumin, coriander, black pepper, and cayenne pepper. Simmer the sauce for about 10 minutes until slightly thickened.
To serve, layer a serving dish with rice, a portion of lentils, a handful of pasta, and some chickpeas. Pour a generous amount of tomato sauce over the top.
Garnish with fried onions. Serve hot and enjoy!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 14.4 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
