How to Make Egyptian Kosheri, Vegan Recipe | كشري | The Egyptian Cook

lentils

🥗Healthier: quinoa

💰Cheaper: split peas

Quinoa offers more protein while split peas are budget-friendly.

macaroni

🥗Healthier: whole grain pasta

💰Cheaper: elbow macaroni

Whole grain pasta adds fiber, while elbow macaroni is often less expensive.

tomato sauce

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes can be healthier, while canned are more economical.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame provides a different protein source, while canned beans are cost-effective.

Dice 3 yellow onions, saving one large onion for later.

Add a splash of olive oil to a medium sized wok.

Add one small yellow onion to the wok and mix.

Once the onion begins to brown, add sea salt and black pepper.

Add 1 cup long grain rice and mix.

Add about 2 cups water, or until the water rises 1/2 inch above the rice level.

Add 1/2 teaspoon ground cumin and 1 cup brown lentils.

Bring to a boil, then turn the heat down to low and cover, simmering for 45 minutes.

In another pan, add olive oil and the second small yellow onion.

Once the onions begin to brown, add 1 teaspoon ground coriander and mix.

Add 24 oz tomato sauce and 1 cup water to the sauce, shaking to mix.

Keep the sauce at a low simmer.

Cook 8 ounces elbow macaroni according to the box directions.

For the last large yellow onion, add 1 tablespoon flour and mix, then fry the onions until browned and crispy.

Turn off the heat for the rice and lentils and give it a gentle mix.

Assemble the kosheri by placing the rice and lentils in a bowl, forming a crater in the middle for the elbow macaroni.

Add the elbow macaroni, then top with the sauce and fried onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary