Koshari

Introduction:

Koshari is Egypt’s national dish, known for its hearty, comforting layers of rice, lentils, and pasta, topped with chickpeas and crispy fried onions. It’s a perfect blend of textures and flavors, enhanced by a tangy, spiced tomato sauce. A staple in Egyptian homes and street food stalls alike, Koshari is a delicious vegan dish that can easily feed a crowd. It’s a celebration of simple ingredients transformed into something greater than the sum of its parts.

Ingredients:

For the Koshari Base:

• 1 cup white rice
• 1 cup brown lentils, soaked for 30 minutes
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 cup canned chickpeas, drained and rinsed
• 2 large onions, thinly sliced
• 1/4 cup vegetable oil (for frying onions)
• Salt, to taste

For the Tomato Sauce:

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground chili powder (optional)
• 1 tablespoon vinegar
• Salt and pepper, to taste

For the Spicy Vinegar Sauce (optional):

• 1/4 cup white vinegar
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon red chili flakes
• Salt, to taste

Instructions:

1. Cook the Lentils:
   • In a medium pot, cover the soaked lentils with water and bring to a boil. Reduce the heat and simmer for about 20-25 minutes until tender. Drain and set aside.
2. Cook the Rice:
   • In a separate pot, cook the rice in salted water according to package instructions until tender. Set aside.
3. Cook the Pasta:
   • In another pot, cook the pasta in salted boiling water until al dente. Drain and set aside.
4. Fry the Onions:
   • Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and fry until crispy and golden brown, about 10-15 minutes. Remove from the oil and drain on paper towels. Set aside for garnish.
5. Prepare the Tomato Sauce:
   • In a saucepan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the crushed tomatoes, tomato paste, cumin, coriander, chili powder, vinegar, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens and the flavors meld together.
6. Make the Spicy Vinegar Sauce (optional):
   • In a small bowl, whisk together the white vinegar, minced garlic, ground cumin, chili flakes, and salt. Set aside to serve with the Koshari for an extra tangy, spicy kick.
7. Assemble the Koshari:
   • In a large serving dish, layer the cooked rice, lentils, and pasta. Top with the chickpeas and fried onions. Serve the tomato sauce over the top and offer the spicy vinegar sauce on the side.

Health Notes:

• Koshari is a high-fiber, high-protein dish, thanks to the combination of lentils, chickpeas, and rice. It's a great plant-based source of energy, making it an excellent option for vegetarians and vegans. To reduce the fat content, use less oil when frying the onions or bake them in the oven instead. If you are monitoring sodium intake, adjust the amount of salt used in the cooking process.

Serving Suggestions:

• Koshari is traditionally served with the tangy tomato sauce spooned over the top, with the option of drizzling the spicy vinegar sauce to taste. It can be enjoyed as a stand-alone dish or with a side of fresh salad or pickled vegetables for a refreshing contrast.

Tips:

• Crispy Onions: To achieve perfect crispy onions, slice them very thinly and fry them in hot oil in batches to avoid overcrowding the pan.
• Layering for Flavor: Layer the rice, lentils, and pasta before serving to keep the ingredients from becoming soggy.
• Make-Ahead Tip: The lentils, rice, and tomato sauce can be prepared ahead of time and stored in the refrigerator. Reheat before serving and fry the onions fresh for the best texture.