Main
Egyptian Koshary
1 h 30 minServes 6Nutri-Score C€
C
1 h 30 min
1 h 30 minEgyptian Koshary
what you need
Ingredients
chickpeas (boiled)Pantry200 g
spaghetti (dry, broken into smaller pieces)Grains100 g
macaroni (dry)Grains100 g
Egyptian rice (rinsed)Grains200 g- vermicelli (dry)Grains50 g
- black lentils (dry, rinsed)Pantry200 g
- vegetable stockPantry960 ml
onions (thinly sliced)Produce6 pieces
flourPantry60 g- cornstarchPantry60 g
- oil (for deep frying)Pantry1 litre
- tomato salsaPantry480 ml
dried corianderSpices5 g
garlic (minced)Produce3 pieces
saltSpices6 g
cuminSpices6 g
waterOther120 ml- oil (for the sauce)Pantry30 ml
per serving
Nutrition
578kcal
- Carbs
- 80 g
- Proteins
- 16 g
- Fat
- 22 g
what you’ll use
Tools
Stockpot ×3
Saucepan
Frying pan
Colander
Slotted spoon
step by step
Method
- Step 1
Cook the chickpeas, pasta and lentils
- Boil the chickpeas, spaghetti and lentils separately in different pots until cooked.
- Drain everything and set aside.
- Step 2
Cook the rice with vermicelli
- Heat some of the onion-frying oil in a pot.
- Add the vermicelli and toast until golden, then add the rice and mix well.
- Pour in the vegetable stock, cover and cook until the rice is fully cooked.
- Step 3
Make the crispy onions
- Thinly slice the onions and toss them with the flour and cornstarch until evenly coated.
- Deep-fry in hot oil until golden and crispy.
- Transfer to a paper towel-lined plate to drain.
- Step 4
Make the tomato sauce
- Heat a little oil in a saucepan, add the garlic and spices and sauté briefly.
- Add the tomato salsa and water, cover and let simmer until the sauce thickens and the flavors come together.
- Step 5
Assemble the koshary
- Layer the rice, lentils, macaroni, spaghetti and chickpeas.
- Pour over the tomato sauce and top generously with crispy onions.
most cooked first