Name: Koshari
Yield: 6
Cuisine: Egypt
Ingredients: 1 cup brown lentils; 1 cup long-grain rice; 1 cup small elbow macaroni; 1 can chickpeas, drained; 4 onions, thinly sliced; Oil for frying; 2 cups tomato sauce; 3 cloves garlic; 1 tsp cumin; 2 tbsp white vinegar; Chili sauce or shatta; Salt

Where it comes from

Koshari is considered a national dish of Egypt and is sold at busy street restaurants in Cairo and across the country. The mix of grains and pasta came together in the 1800s and became a filling, inexpensive meal.

Explore the cuisine of Egypt.

Recipe

Make Koshari at home

Serves 6Time 1 hour 15 minutes

Ingredients

1 cup brown lentils
1 cup long-grain rice
1 cup small elbow macaroni
1 can chickpeas, drained
4 onions, thinly sliced
Oil for frying
2 cups tomato sauce
3 cloves garlic
1 tsp cumin
2 tbsp white vinegar
Chili sauce or shatta
Salt

How it's made

Fry the onions in oil until deeply golden and crisp; drain, saving the flavored oil.
Boil the lentils for 20 minutes until tender and drain.
Cook the rice with some of the onion oil and salt.
Boil the macaroni until al dente and drain.
Simmer the tomato sauce with 2 minced garlic cloves, cumin and salt for 15 minutes.
Mix the vinegar with the remaining garlic and a splash of water for the garlic vinegar.
Layer rice, lentils and pasta in a bowl, top with chickpeas, tomato sauce and fried onions.
Serve with garlic vinegar and chili sauce.