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nameEgyptian Koshari
descriptionEgypt's version of comfort food in a bowl.
urlhttps://12tomatoes.com/egyptian-koshari
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For the Crispy Onions:
  • 1 large onion, sliced into thin strips
  • 1 teaspoon fine salt
  • 1/3 cup all-purpose flour
  • 1/2 cup cooking oil
  • Kosher salt and freshly cracked black pepper, to taste
For the Koshari:
  • 1 tablespoon olive oil
  • 1 1/2 cups brown lentils, drained and rinsed
  • 1 1/2 cups white rice, cooked
  • 1 teaspoon ground coriander
  • 2 cups elbow macaroni, cooked according to package instructions
  • 1 15-oz can chickpeas, drained, rinsed, and microwaved until warm
  • Kosher salt and freshly cracked black pepper, to taste
  • Tomato Sauce (see recipe link posted in blog above)
To make the onions:
  1. Sprinkle onions with salt and then dredge in the flour and pepper, shaking off the excess flour.
  2. In a medium pot add in vegetable oil and cook over medium-high heat.
  3. Cook the onion strips, stirring often until they are nice and caramelized, about 15 minutes.
To make and assemble the Koshari:
  1. In a large pot heat up the olive oil and add in the lentils, rice, and coriander, stirring to combine. Cook until warmed through, set aside.
  2. In the meantime warm up the chickpeas and the macaroni (if the past has gotten cold).
  3. In a large bowl place some of the onions in the bottom of the bowl followed by the tomato sauce, elbow macaroni, and chickpeas.
  4. Spoon over the lentil-rice mixture and spread it evenly on top, use a spatula to press down the rice to make sure everything is sticking together.
  5. Cover the bowl with a serving plate larger than the bowl. Invert the contents of the bowl onto the plate by flipping it by holding both sides of the plate and the bowl. Serve warm and enjoy.
Egypt's version of comfort food in a bowl.
Course: Dinner
Diet(s): Vegetarian, Vegetarian
Allergen(s): Wheat, Gluten, Wheat, Gluten

Recipe adapted from The Mediterranean Dish.

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Egyptian Koshari

A rice and bean dish that eats like the ultimate comfort food.

Egyptian Koshari

5 from 3 votes
Cuisine: Mediterranean
Servings: Makes about 4 servings
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the Crispy Onions:

  • 1 large onion, sliced into thin strips
  • 1 teaspoon fine salt
  • 1/3 cup all-purpose flour
  • 1/2 cup cooking oil
  • Kosher salt and freshly cracked black pepper, to taste

For the Koshari:

  • 1 tablespoon olive oil
  • 1 1/2 cups brown lentils, drained and rinsed
  • 1 1/2 cups white rice, cooked
  • 1 teaspoon ground coriander
  • 2 cups elbow macaroni, cooked according to package instructions
  • 1 15-oz can chickpeas, drained, rinsed, and microwaved until warm
  • Kosher salt and freshly cracked black pepper, to taste
  • Tomato Sauce (see recipe link posted in blog above)

To make the onions:

  1. Sprinkle onions with salt and then dredge in the flour and pepper, shaking off the excess flour.
  2. In a medium pot add in vegetable oil and cook over medium-high heat.
  3. Cook the onion strips, stirring often until they are nice and caramelized, about 15 minutes.

To make and assemble the Koshari:

  1. In a large pot heat up the olive oil and add in the lentils, rice, and coriander, stirring to combine. Cook until warmed through, set aside.
  2. In the meantime warm up the chickpeas and the macaroni (if the past has gotten cold).
  3. In a large bowl place some of the onions in the bottom of the bowl followed by the tomato sauce, elbow macaroni, and chickpeas.
  4. Spoon over the lentil-rice mixture and spread it evenly on top, use a spatula to press down the rice to make sure everything is sticking together.
  5. Cover the bowl with a serving plate larger than the bowl. Invert the contents of the bowl onto the plate by flipping it by holding both sides of the plate and the bowl. Serve warm and enjoy.