How To Make Koshari | Koshari Recipe | Kushari | Arabic Food

Heat 1/3 cup cooking oil/ghee in a pot.

Add 1 cup of vermicelli and sauté until golden brown.

Add 1 and 1/2 cups of soaked Egyptian rice and 5 cups of water. Bring to a boil and then simmer until rice is cooked.

In another pot, combine 1 and 1/2 cups of soaked brown lentils with water and cook until tender.

In a separate pan, heat 2 tablespoons of oil and add 200 grams of macaroni, cooking according to package instructions.

For the sauce, heat olive oil in a pan, add 1 medium chopped onion and sauté until translucent.

Add 4 cloves of minced garlic and cook for another minute.

Stir in 2-3 tablespoons of tomato paste and blended 3 medium tomatoes, cooking until the sauce thickens.

Season the sauce with 1/2 teaspoon ground black pepper, 1/2 teaspoon cumin, 1/2 teaspoon arabic mix spice, 1/2 teaspoon paprika, 1/2 teaspoon chili flakes, and salt to taste. Add 2 tablespoons of vinegar and mix well.

To serve, layer the rice, lentils, macaroni, and top with fried onions and boiled chickpeas.

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