Egyptian Koshari recipe

Put 700 grams of pasta sauce in a saucepan.

Add 2 cups of water and mix together.

Add 2 cloves of peeled and crushed garlic and diced tomatoes to the sauce.

Add salt, sugar, cumin, coriander, chili, and white vinegar to the sauce.

Set the heat on high and cover the saucepan, stirring periodically for about 20 minutes until it starts bubbling.

Turn down the heat and cook for another 5 minutes.

Wash 2 cups of brown lentils and add to 2 litres of boiled water.

Put the oven on high heat and check the lentils after about half an hour until they are soft.

Strain the lentils after cooking for about half an hour.

Dice 6 onions into small pieces and add corn oil to a pan to simmer.

Add the diced onions to the pan and cook until crispy or golden brown, based on preference.

Cook 3 cups of long grain basmati rice with 4.5 cups of water, 1 cube of vegetable stock, and 3 tablespoons of olive oil for about 10-15 minutes.

Turn down the heat and let the rice sit for about 5-8 minutes after cooking.

Layer the dish starting with rice, then lentils, then pasta, and top with onions.

Equipment Needed

Dietary

Allergens