Egyptian Koshari (Egypt's National Dish)

In a large, deep sided skillet heat the oil over medium-high heat.

In a large bowl toss the thinly sliced onions with the flour. Working in batches, fry onions until a dark golden brown. Drain on paper towel lined plate. Season with salt and set aside.

Rinse the rice in a sieve under cold water until water runs clear. In a saucepan bring 1 1/2 cups water and a teaspoon of kosher salt to a boil. Add rice, 1 tablespoon Baharat Spice Blend, stir and cover. Bring heat to low and cook 18 minutes. Set aside.

In a saucepan bring 4 cups water and a teaspoon each of kosher salt and Baharat Spice Blend to a boil. Add lentils and cook uncovered for 20 minutes. Drain and set aside.

In a saucepan bring 3 cups water and a teaspoon of kosher salt to a boil. Add elbow macaroni and cook uncovered for 10 minutes. Drain and set aside.

In a saucepan over medium heat add the oil. Saute the garlic for 1 minute and add the tomato passata/sauce, salt, remaining 2 teaspoons Baharat Spice Blend and cooked chickpeas. Turn heat to low and simmer 10 minutes covered partially. Stir in the red wine vinegar and parsley. Set aside.

Options are to layer for great presentation OR mix all together reserving crispy onions to go on top.

For Layered Presentation: In a large bowl transfer half of the crispy onions and place on bottom of bowl. Top with the Tomato Chickpea mixture, then the cooked elbow macaroni, then the cooked lentils, and finally the last layer is the cooked basmati rice. Gently press down with spatula to firm up the koshari for presentation when flipped.

Cover the bowl with a large plate or platter (larger than bowl width). Carefully and confidently grab each side, holding both plate and bowl sides and flip away from you and firmly shake and place plate side down on counter top. The koshari should release itself. Top with more crispy onions and chopped parsley and enjoy.

Dietary

Allergens