Egyptian Street Food Feast
This Week 35 special brings Cairo’s most beloved street food, Koshari, to your kitchen for a truly exciting flavor adventure. A hearty mix of rice, lentils, and pasta topped with spiced tomato sauce and crispy onions, it is a masterclass in texture and comfort.
Ingredients
- Brown Lentils1 cup
- Basmati Rice1 cup
- Small Elbow Macaroni1 cup
- Vermicelli Pasta0.5 cup
- Large Onions3 pcs
- Chickpeas (canned)400 g
- Tomato Puree400 ml
- Garlic Cloves4 pcs
- White Vinegar2 tbsp
- Ground Cumin1 tsp
- Vegetable Oil100 ml
Instructions
Thinly slice the onions and fry them in oil over medium-high heat until they are deep golden brown and crispy. Drain on paper towels and set aside.
Boil lentils in water for 15 minutes. Add the rice and toasted vermicelli to the pot, cover, and simmer until all grains are tender and the water is fully absorbed.
In separate pots, boil the macaroni until al dente and warm up the canned chickpeas in their own liquid; drain both once ready.
Sauté minced garlic in a little oil, add tomato puree, cumin, salt, and vinegar. Let it simmer for 10 minutes until the sauce thickens and smells fragrant.
Layer the rice and lentil mix on a plate, followed by the macaroni and chickpeas. Pour the spicy tomato sauce over the top and garnish generously with the crispy onions.
Save recipe in Veloop
